Salsa Taquera
- Yield 5 cups
Armando Rafael for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Carla Gonzalez-Hart.
Ingredients
- 2 to 8 chiles de árbol (2 for mild, 8 for spicy), stemmed (seeded for very mild)
- 4 large Roma tomatoes (1 1/4 pounds), cored but whole
- 4 large tomatillos (12 ounces), husked, rinsed and cored but whole
- ¼ large white onion
- 2 jalapeños, stemmed
- 2 garlic cloves, unpeeled
- Kosher salt (such as Diamond Crystal)
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Nutritional Information
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Nutritional analysis per serving (10 servings)
32 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 280 milligrams sodium;
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. -
Preparation
- Line a large cast-iron skillet with a sheet of foil and heat the skillet over high. Add the chiles de árbol to the hot, foil-lined pan and cook, turning occasionally, until lightly toasted and fragrant, 10 to 15 seconds per side. Transfer to a plate.
- Add the tomatoes, tomatillos, onion, jalapeños and garlic to the hot, foil-lined pan and cook, turning occasionally, until everything is charred on all sides, about 3 minutes for the garlic, 4 to 5 minutes for the chiles, 6 to 8 minutes for the onion and tomatillos, and 8 to 10 minutes for the tomatoes. Transfer to the same plate with the chiles de ábol to cool. Once cool enough to handle, peel the garlic.
- Add the chiles de árbol, tomatoes, tomatillos, onion, jalapeños, peeled garlic and 2 1/2 teaspoons salt to a blender and purée on medium-low speed, until the salsa is smooth (a few flecks and seeds are OK). Taste and season with more salt if desired.
Tip
- The salsa can be made up to 2 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month.
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