BEST Salsa Taquera Recipe
This authentic taqueria-style salsa recipe is so easy to make and requires just a few ingredients. It's delicious on all of your favorite tacos and more!
Servings: 10 servings
Calories: 37kcal
Ingredients
- 2 small roma tomatoes rinsed
- 6 medium tomatillos peeled and thoroughly rinsed
- ¼ medium onion peeled and rinsed
- 2 whole garlic cloves peeled
- 10 chiles de arbol adjust to taste
- ½ teaspoon salt adjust to taste
- 2 Tablespoons olive oil or vegetable oil of choice
Instructions
- Place the tomatoes, tomatillos, onion, and garlic cloves on a hot comal or griddle. Allow to char and roast evenly on all sides, making sure to flip now and then. (If you'd like you can lightly grease the pan.)
- Carefully remove the garlic cloves as soon as they begin to char because if they burn they turn bitter. Then remove the other vegetables as soon as they’re ready. Set aside.
- Add the chile de arbol to the comal and toast just for a minute or two. Then remove.
- Place all the roasted ingredients into a high-powered blender cup and blend until you have a smooth thick consistency. Sprinkle in salt to your own taste and blend again just to combine.
- Over medium heat, heat a little olive oil in a frying pan and once hot, very carefully pour in the blended salsa – it may splash so extra caution.
- 6: Cook for about 8 minutes. Turn heat off and allow to cool slightly before pouring into serving container and let it come to room temperature before serving.
Notes
If you don't want to use any oil in this salsa recipe it's perfectly fine. Just make sure that the vegetables are roasted and cooked through before blending.
Do not skip the roasting process because this is the secret to perfect and delicious taquera salsa.
Nutrition
Serving: 10servings | Calories: 37kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 118mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 0.2mg
