SALSA BRUJA - The Pickled Salsa with a Spell

Salsa Bruja – Vinegary, Spicy Salsa for Mariscos and More

Introduction

This is less of a salsa and more of a potion. My first experience with it was at El Jarocho de Las Lomas, a carreta de mariscos in CDMX. I was watching them prepare their cócteles de camarón by pouring in this clear liquid from a glass jar that had chiles and spices floating in it. I asked what it was, and they said salsa bruja. Apparently, it comes from Veracruz and is closely related to escabeche, which I believe, because it hits on the same level: spicy, vinegar-forward, and delicious.

It’s meant to add some dimension to cócteles and ceviches, but I’m sure you can find other uses for it. Try it in a Bloody Mary or a michelada. You can customize it to your liking and make it extra witchy.

Why This Salsa Works

• It’s vinegary, spicy, and aromatic — like escabeche but sassier.

• Packed with whole spices, fresh herbs, and dried chiles.

• Great for mariscos, ceviches, or mixing into cocktails.

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Ingredients (Yield: 2 cups)

• 250g water

• 150g apple cider vinegar

• 150g white distilled vinegar

• 90g white onion, cut into thin wedges

• 75g carrot, cut into batons

• 40g serrano chile

• 25g celery, cut into batons

• 20g garlic cloves, peeled

• 20g extra virgin olive oil

• 9g Mexican cinnamon

• 7g Diamond Crystal kosher salt

• 3g whole black peppercorns

• 2g chiles de árbol

• 2g chiltepín chile

• 2g fresh thyme (whole sprigs)

• 2g fresh oregano (whole sprigs)

• 2g whole coriander seeds

• 2g whole cumin seeds

• 1.5g fresh bay leaves

• 1g whole allspice

• 0.5g whole cloves

Instructions

1. In a clean mason jar, add the onion, carrot, serrano, celery, garlic, thyme, oregano, bay leaves, and cinnamon.

2. In a saucepan, combine the water, both vinegars, salt, dried chiles, and all the remaining spices. Bring to a boil over high heat.

3. Turn off the heat and pour the hot liquid directly into the mason jar over the fresh ingredients.

4. Top off with olive oil to create a seal on top.

5. Close the lid using just two fingers (not super tight), flip the jar upside down to help it suction and seal. Then tighten the lid fully.

6. Let it sit at room temperature for 1 week to allow the flavors to marry and mellow.

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Tools I Use

• Mason jars with airtight lids

• Saucepan

• Kitchen scale for accurate measurements

Tips & Tricks

• If you want less heat, cut down on the chiltepín or serrano.

• This gets better over time - wait at least a few days before using.

• It lasts for weeks if stored in a cool, dark place or refrigerated after opening.

Make It & Show Me

Make it? Tag me @goatboyintl so I can see how you use it. Bonus points if it’s with mariscos.