Salsa Roja Taquera
Salsa Roja Taquera is a bold, spicy, and deeply flavorful salsa made with a mix of guajillo and árbol chiles, tomatillos, and aromatics. Boiled and then blended into a smooth, punchy sauce, it’s perfect for topping tacos, grilled meats, or eggs. A final simmer in oil enhances the flavors and gives the salsa a silky texture that clings perfectly to your favorite dishes.
Ingredients
- 4 – 5 dried chiles guajillo, depending on size
- 6 – 10 dried chiles de árbol, depending on desired heat level
- 8 tomatillos
- 1/4 white onion
- 3 – 4 garlic cloves
- 1/4 – 3/4 cup reserved cooking water
- Salt, to taste
- 2 tbsp neutral oil
Instructions
- Boil the dried chiles guajillo, chiles de árbol, tomatillos, onion, and garlic in a stock pot until fully cooked, about 12 minutes.
- Transfer the cooked ingredients to a blender, along with 1/4 cup of the reserved cooking water, and blend until completely smooth.
- Heat the oil in a saucepan over medium heat.
- Pour in the blended salsa and simmer gently, adding more cooking water to adjust the salsa to your preferred consistency.
- Add salt to taste. Once it simmers and thickens slightly, remove from heat.
- Serve warm or let cool and refrigerate for later use.
Notes
- For less heat, reduce the number of chiles de árbol or remove their seeds.
- Roast your tomatillos before boiling for added smokiness.
- Strain the blended salsa through a mesh strainer for a smoother texture.
- Store in a sealed container in the fridge for up to 7 days.
- Pairs well with carne asada tacos, chilaquiles, or grilled vegetables.
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