Red Taqueria Style Salsa

Red Taqueria style salsa, also known as salsa roja or salsa de taqueria, is a type of spicy, red salsa that is typically served at taquerias, or Mexican taco stands. It is made with a blend of ripe tomatoes, chilies, onions, and spices, and is often used as a condiment for tacos, burritos, and other Mexican dishes. The exact ingredients and proportions used to make taqueria-style salsa can vary, but it is typically quite spicy and has a bold, flavorful taste. Some common variations may include the addition of garlic, cilantro, lime juice, and other seasonings to give the salsa extra depth of flavor.

This Red Taqueria Style Salsa is absolutely delicious on steak or pork carnitas tacos. You need only a few ingredients to make it at home, and it lasts several days in the fridge. The roasted peppers give a robust flavor to the salsa and the addition of the granulated chicken bullion complements it well. This is a spicy salsa, so to reduce the spiciness use fewer Arbol peppers. If you prefer not to use the granulated chicken bullion, make sure to adjust the salt to taste.

This salsa goes great on on these main recipes:

• Beef Carnitas Tacos
• Slow-Cooker Shredded Chicken Tacos
• Marinated Hot Pork: Carne Adovada Tacos.

Red Taqueria Style Salsa

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Taqueria-style salsa, also known as salsa roja or salsa de taqueria, is a type of spicy, red salsa that is typically served at taquerias, or Mexican taco stands.

• Author: Mely Martinez
• Prep Time: :10
• Cook Time: :20
• Total Time: :30
• Yield: 28 1x
• Category: Condiment
• Method: Stove Top
• Cuisine: Mexican

Ingredients

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• 4 Guajillo Peppers cleaned, seeds removed, and deveined.
• 16 arbol peppers stems removed.
• 2 garlic cloves
• 2 teaspoons granulated chicken bullion powder.
• Salt and pepper to taste

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Instructions

1. Fill a saucepan with 4 cups of water, and set aside.
2. Slightly roasted guajillo peppers and garlic cloves on a warm griddle (this step takes only seconds). You can flatten the peppers to have an even roasting by gently pressing them down with a wooden spatula. Remove promptly to avoid burning the peppers (burned peppers render a bitter taste). Place roasted peppers and peeled garlic cloves in the saucepan.
3. Now, roast the Arbol peppers. Arbol peppers will roast quite faster than guajillo peppers, that is why we’re roasting them separately. Once roasted, place them in the saucepan with the rest of the peppers.
4. Turn heat to medium-high and turn off once the water starts boiling. Cover the saucepan and wait for 20 minutes. This soaking time will help to soften the peppers.
5. Place peppers and garlic into your blender jar along with 1/2 cup of water. Discard any leftover soaking water. Process until you have a smooth sauce. Pour the sauce back in the saucepan, stir in the granulated chicken bouillon, taste to check if more salt is needed according to your own taste, and season with salt and pepper. Turn the heat to medium-high and cook for 5 minutes, just enough time to allow the chicken bouillon to dissolve and for the flavors to blend.

Nutrition

• Serving Size: 28