Salsa Taquera Roja

Looking for a delicious salsa to spice up your day? Look no further than Salsa Taquera Roja! This classic Mexican salsa is easy to make and bursting with flavor, thanks to its combination of chile de árbol, guajillo pepper, garlic, and onion. Serve it with your favorite taco recipe for a mouthwatering meal that will transport you to the streets of Mexico.

Mexican Salsa Taquera Roja

Salsa Taquera Roja holds a special place in my heart as it reminds me of my childhood in Mexico. My mother would make this salsa every Taco Tuesday, and the whole house would be filled with the mouthwatering aroma of onions, garlic, and chili peppers. I remember eagerly waiting for the salsa to cool down so that I could sneak a taste before dinner was even served. The tangy and spicy flavor of the salsa perfectly complemented the savory meats and soft tortillas, making every taco feel like a fiesta in my mouth.

Now that I’m older and living far away from my hometown, I still make this salsa every week, and it always brings back fond memories of my family gathered around the dinner table. It’s amazing how a simple recipe like Salsa Taquera Roja can have such a powerful impact on our senses and transport us back in time. I hope that this recipe will help you create your own memories and traditions with your loved ones, just like it has for me.

What are the Ingredients

This recipe is simple and straightforward, requiring just a few ingredients and minimal prep time. You’ll need chile de árbol, guajillo pepper, plump tomatoes, onion, olive oil, garlic cloves, a pinch of cumin seeds , and salt to taste.

How to make Salsa Taquera Roja

To start, heat the olive oil in a cast-iron skillet. Once hot, add the onions and cook over medium heat for 3 minutes or until they start to soften. Next, add the garlic and tomatoes and continue stirring for 4-5 more minutes until everything is cooked through. Then, make some room in the middle of the skillet and add the chilies and cumin seeds. Cook for a couple of seconds just to slightly fry the chili peppers. Add ¼ cup of water and 1 teaspoon of salt, mix, and cover the pan. Let it simmer for a few more minutes to allow the flavors to meld together.

Once everything has slightly cooled down, transfer everything to a blender and blend at high speed until you have a smooth sauce. Adjust salt to taste and transfer the salsa to a bowl.

Serving Suggestion

This salsa is the perfect addition to any taco recipe, but it’s particularly delicious when paired with carne asada or grilled chicken. Simply spoon it on top of your meat and enjoy the explosion of flavors.

Salsa Taquera Roja

This classic Mexican salsa is easy to make and bursting with flavor, thanks to its combination of chile de árbol, guajillo pepper, garlic, and onion.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Cuisine Mexican

Servings 2 Cups

Calories 296 kcal

Ingredients

  

• 4 Tablespoons olive oil
• 3 chile de árbol (seeded)
• 1 medium onion (cut into chunks)
• 1 pinch cumin seeds optional
• 2 medium plump tomatoes (quartered)
• 1 guajillo pepper (seeded and cut into pieces)
• 3 garlic cloves (peeled)
• salt to taste

Instructions

 

• Heat the oil in a cast-iron skillet.
• Add the onions and cook over medium heat for 3 minutes or just until they soft a bit.
• Add garlic and tomatoes and keep stirring for 4-5 more minutes until everything is nicely cooked.
• Make some room in the middle and add the chilies and cumin seeds.
• Cook for a couple of seconds just to slightly fry the chili peppers.
• Add ¼ cup of water and 1 teaspoon of salt, mix and cover the pan.
• Allow to slightly cool down then transfer everything to a blender Blend at high speed until you’ll have a smooth sauce.
• Adjust salt to taste and transfer the salsa to a bowl.
• Serve it with your favorite taco recipe.

Notes

• If you can't find chile de árbol or guajillo pepper at your local grocery store, you can substitute them with other dried chili peppers.
• For a spicier salsa, add more chilies to the mix.
• If you're short on time, you can skip the step where you fry the chilies and cumin seeds, but this will result in a slightly less complex flavor.
• This salsa can be made in advance and stored in an airtight container in the refrigerator for up to a week.

See also  Mexican Chicken Pozole Verde

Keyword Salsa Taquera, Salsa Taquera Roja

Nutrition Details