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.
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.