This Creamy Salsa Taquera Anaranjada recipe is soooo good! This salsa is spicy, earthy, creamy, and it’s beautiful and vibrant orange color will make any taco you serve up a thing of beauty.
The perfect salsa for tacos, burritos, taquitos and several other delicious dishes.
You’ll notice that some other salsa recipes will have similar ingredients, but what makes this salsa extra special is the nuttiness from the seeds (in this recipe we’ll be using sesame seeds as well as pepita seeds), as well as the beautiful and vibrant orange color.
How to Make This Creamy Salsa Taquera Anaranjada:
- Heat the vegetable oil in a medium-sized saucepan over medium-high heat, then lay the tomatoes and tomatillos down on the oil face down, along with the onion and garlic cloves.
- Allow these to fry for about 5-6 minutes on each side (or until fully cooked through), then remove them from the pan and set aside.
- Then add the dried chilies and seeds. Fry for about 2-3 minutes, stirring constantly, then remove and set aside.
- Allow all the ingredients to cool down completely, 45-60 minutes, then add them to a blender (including the oil in the saucepan) and blend on high until completely smooth.
- Pour the salsa into a bowl and pour at least 3/4 c of the water into the salsa and stir. If additional water is needed to thin out the salsa, pour in the remaining water.
- Season with salt to taste and serve!
Creamy Salsa Taquera Anaranjada – Tips & Tricks
- Don’t have pepitas or sesame seeds? Using equal amount of almonds will also work!
- This salsa is pretty spicy—if you prefer less spice, I’d recommend using 5-8 dried chiles de árbol instead.
- Store leftovers in an airtight container in the fridge. Leftovers will keep for about 2 weeks!
Other recipes to prep you for Taco Tuesday—
Pickled Red Onions (Cebolla Curtida)
Escabeche (Spicy Pickled Jalapeños and Carrots)
If you make this Creamy Salsa Taquera Anaranjada, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Creamy Salsa Taquera Anaranjada
Ingredients
- 3 tbsp vegetable oil
- ¼ onion
- 2 garlic cloves
- 2 tomatoes, halved
- 2 tomatillos, halved
- 1 dried chile de guajillo – washed, deveined and seeds removed
- 10 dried chiles de árbol – washed, deveined and seeds removed
- 1 tsp sesame seeds
- 1 tsp pepita seeds
- 3/4 – 1 c water
- Salt, to taste
Instructions
- Heat the vegetable oil in a medium-sized saucepan over medium heat, then lay the tomatoes and tomatillos down on the oil face down, along with the onion and garlic cloves.
- Allow these to fry for about 5-6 minutes on the first side, then flip and fry on the second side. The second side may require a little less time (approx. 3-4 minutes). Once they are fully cooked through, remove them from the pan and set aside.
- Then add the dried chilies and seeds. Fry for about 2-3 minutes, stirring constantly, then remove and set aside.
- Allow all the ingredients to cool down completely, 45-60 minutes, then add them to a blender (including the oil in the saucepan) and blend on high until completely smooth.
- Pour the salsa into a bowl and pour at least 3/4 c of the water into the salsa and stir. If additional water is needed to thin out the salsa, pour in the remaining water.
- Season with salt to taste and serve!
Nutrition
Similar Recipes
Escabeche (Spicy Pickled Jalapeños and Carrots)
Homemade Salsa Verde
Chile de Árbol Salsa Taquera
The Best Chunky Spicy Guacamole
salsa, tacos, mexican
salsa
mexican
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