Orange Salsa Taquera
Orange Salsa Taquera is a vibrant, spicy, and smoky salsa made by frying tomatoes, tomatillos, and dried chiles in hot oil before blending them with sesame and pepita seeds. The result is a rich, bold salsa with a signature orange hue and a silky texture—perfect for tacos, grilled meats, or simply with chips. Adjust the heat by playing with the number of chile de árbol used.
Ingredients
- 1/4 cup high-heat neutral oil
- 2 roma tomatoes, halved
- 2 medium tomatillos, husks removed and washed
- 1 dried chile guajillo, cleaned, stems and seeds removed
- 5 – 12 dried chile de árbol, depending on desired spice level
- 1/4 onion
- 2 garlic cloves
- 1 tsp sesame seeds
- 1 tsp pepita seeds
- 1/2 – 1 cup water, start with 3/4 cup
- Salt, to taste
Instructions
- Heat the oil in a fry pan over medium heat.
- Add the tomatoes, tomatillos, dried chiles, onion, and garlic. Fry for about 10 minutes, removing ingredients like chile de árbol and garlic as they finish to prevent burning.
- Transfer all cooked ingredients and the oil from the pan to a blender.
- Add the sesame seeds, pepita seeds, and a big pinch of salt. Blend until completely smooth.
- Pour the salsa into a serving bowl and add water until you reach your desired consistency. Stir to combine and adjust seasoning with more salt if needed.
- Serve with tacos, meats, or chips and enjoy!
Notes
- Remove chile de árbol early—they burn quickly and will turn the salsa bitter.
- Want a nuttier flavor? Toast the seeds before adding to the blender.
- Add water gradually—3/4 cup typically yields the best consistency.
- This salsa keeps well refrigerated for up to 5 days.
- Pairs especially well with carne asada or chorizo tacos.
Like this? Leave a comment below!
