Oh, Summer, the many things that it brings to our lives: fresh vegetables and fruits, trips to the pool or beach, and vacation time for some. It’s the time of the year when many will use their barbecue grills almost every weekend if possible.
For these days when you’re grilling your meat or chicken, warm up some tortillas alongside the meat to enjoy your grilling feast by making some tacos, and top it off with one of the most famous salsas in Central Mexico, one that’s sought after in many “Taquerias” for those who like to have a good, spicy, tasteful salsa. A good taco has to have a really good salsa to go along.
Red Salsa Taquera
This salsa traditionally has Chiles de Arbol, tomatoes, garlic, salt and water, but some cooks like to add tomatillos (the medium size tomatoes with a husk), like I do in this recipe. This is a very spicy salsa, but you can adjust the spiciness to fit your own taste by reducing the amount of Arbol peppers. This salsa goes well with “Tacos al Pastor”, too. Most Taquerias in Mexico City that sell Tacos al Pastor offer this salsa to top your tacos with. Some people know this salsa as Salsa de Chile de Arbol and others as Salsa Taquera.
How to make Red Salsa Taquera
JUMP TO FULL INSTRUCTIONS
- Heat a skillet or heavy griddle and arrange the tomatoes, onion, tomatillos, and garlic to roast on the skillet. (Please check the ingredients list below)
- Roast the ingredients. The garlic cooks in a few minutes. The roasting process will take about 8 minutes.
- When your tomatoes and onion look softened, it’s time to remove them and set aside or place in your blender or food processor along with the garlic. Now add the Arbol peppers to the hot griddle and slightly roast them.
- Once all the ingredients, tomatoes, tomatillos, garlic, onion and arbol peppers are in the blender, process them until you have a fine texture.
Season with salt and serve in a bowl. Enjoy!
Share on your social networks; it only takes 5 seconds. Thanks!
Receta en Español Salsa Taquera.