SALSA DE SUERO – The Northern Mexican Burrito Salsa You Need

Salsa de Suero Recipe – Creamy, Tangy & Built for Burritos

Intro

This one’s straight out of northern Mexico, specifically Villa Ahumada, Chihuahua — a roadhouse town famous for its burritos and its salsa de suero. It’s a place where dairy production runs deep, and nothing goes to waste. “Suero” (whey) is a byproduct of cheesemaking, but in true Mexican fashion, it becomes the backbone of something unforgettable: this tangy, creamy, chile-studded salsa.

My version leans on buttermilk and vinegar to mimic that tangy, broken-milk flavor and texture, then layers in roasted jalapeños, caramelized onions, and garlic. The result? A salsa that’s rich, smoky, and tangy… built to ride shotgun on a burrito, but equally good spooned over carne asada.

Why This Salsa Works

• Northern Mexican Heritage – Rooted in Villa Ahumada’s dairy traditions.

• Tangy & Creamy – Buttermilk + vinegar mimic fresh whey.

• Chile Kick – Roasted jalapeños give smoke and heat.

• Perfect Pairing – Born for burritos, but killer on grilled meats.

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Ingredients

Yield: 3 cups

• 300g whole milk (1 ¼ cups)

• 50g buttermilk (3 Tbsp)

• 40g white vinegar (3 Tbsp)

• 40g water (3 Tbsp)

• 250g jalapeño chiles, whole (about 6–7 medium)

• 200g white onion, julienned (1 large onion)

• 20g garlic, whole in its paper (about 4 cloves)

• 7g chicken bouillon powder (about 2 tsp)

• 3g Diamond Crystal kosher salt (about 1 tsp)

• 20g neutral oil (about 1 ½ Tbsp)

Instructions

1️⃣ Make the Suero Base

Combine whole milk and buttermilk in a pot. Heat to 200°F (93°C), then remove from heat. Stir in vinegar and let sit at room temp for 20 minutes to curdle.

2️⃣ Roast the Chiles & Garlic

Char jalapeños over open flame (or broil) until blackened. Place in a bowl, cover, steam, then peel, seed, and mince. On a comal, roast garlic until blackened and tender, then peel and mince.

3️⃣ Cook the Onions

Heat oil in a pot over medium-high. Add onions, salt, and bouillon, cooking until golden. Stir in garlic and roasted jalapeños. Cook until fragrant. Deglaze with water and reduce until nearly dry. Mash with a potato masher to desired texture.

4️⃣ Bring It Together

Pour the suero base into the mashed vegetables. Simmer gently for 5 minutes. Taste and adjust with salt. Serve at room temperature.

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Tools I Used

• Heavy-bottomed pot – to heat milk gently

• Comal – for roasting garlic and chiles

• Potato masher – for that rustic texture

Tips & Tricks

🔥 Swap the Chiles – Serranos, chilacas, or California chiles all work.
🔥 Add More Tang – A squeeze of fresh lime at the end brightens it up.
🔥 Burrito’s Best Friend – This salsa is made for flour tortillas stuffed with carne asada, beans, or chicharrón.
🔥 Make it Smokier – Char the onions along with the garlic and jalapeños.

Make It & Show Me

If you make this salsa de suero, I want to see it! Tag me @goatboyintl so I can share your creations.