Salsa Taquera
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:5 cups
- 2 to 8chiles de árbol (2 for mild, 8 for spicy), stemmed (seeded for very mild)
- 4large Roma tomatoes (1¼ pounds), cored but whole
- 4large tomatillos (12 ounces), husked, rinsed and cored but whole
- ¼large white onion
- 2jalapeños, stemmed
- 2garlic cloves, unpeeled
- Kosher salt (such as Diamond Crystal)
Ingredient Substitution Guide
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.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
Add the chiles de árbol, tomatoes, tomatillos, onion, jalapeños, peeled garlic and 2½ 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.
Private Notes
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Cooking Notes
Carolyn
Used a cruiset fry pan in my oven on a broiler setting. No foil. Quartered everything, roasted according to recipe. Didn’t have high hopes as it looked too easy. Used one jalapeño and a smallish poblano as my chilis. Used 4 tomatillos, 2 lightly ripe tomatoes and 2 green tomatoes. Really great flavor. I often sub in green tomatoes for tomatillos when I am cleaning out the garden
Curt Clingman
What’s the point of the foil? I’ve never seen anyone line a steel or stone comal.
outlander
The chiles de árbol - fresh or dried?
Lee
errrrm, couldn't find chiles de arbol and i live in NYC. also- my veg didnt' char with the tin, more just kind of melted. still yummy tho.
Denise
I really love the flavor of this salsa -- with some adjustments. Like others have mentioned, this is HOT. I can stand hot, but as made, it was too hot for me. To cool it down, I took the suggestion of a few others and added about 3Tbs +/- of white vinegar and then I roasted and added two more tomatoes. I also added in about a tsp of Mexican oregano--the herbal flavor pulls your mind slightly away from the heat. I too pulled back on the salt. All in all, awesome for tacos or chips.
Adrian
Has anyone canned this? I'm wondering how it would hold up after processing in the boiling water. If anyone has, how long did you process it for? Thanks!
Michele
I have canned similar salsas. Roasting the veggies decreases the amount of water making for a nicer thicker more delightsome salsa. As for processing time, I would say 35 mins for pints, 45 mins for quarts (low altitude).
CB
Looks like a great recipe but have one question. Does this recipe use fresh or dried chiles de árbols? Suspect dried but just wanted to make sure.
Thomas
Dried. I never heard of fresh Chile de Arboles. These are spicy lads. Extremely spicy. If you can’t find them, swap out for a small dash of cayenne pepper.
vh
I used garden tomatoes and followed the recipe but unfortunately it came out watery. There's probably a reason that he specified Roma tomatoes. Next time I'm going to try it with my cherry tomatoes. Still tasty though.
Dan
Delicious but very spicy for some. Just something to be aware of. If you like heat it's perfect.
Sylvia
Prepare the chile ancho as noted and use the air fryer to roast the veggies.
yush
BEST salsa I’ve ever had!! Made exactly as is, but subbed guajillo peppers for the chilies bc that’s what I had in my pantry. Made a half serving and used 2.5 guajillos and that was plenty spicy for us.
Nicholas F
This is good but the salt portion is too high. 2 or even 1 1/2 teaspoons would be better. I had to cut it with some lime and avocado oil to try and dial it back.
Andy
Did not use foil and it was fine. End result was delicious but salty. Might start off with less salt next time.
KB
Used a very hot pan for the dried chiles and the unpeeled garlic, but put the rest on a heavy baking sheet under the broiler, moving things around once or twice. Worked great, and the salsa is delicious.
Carolyn
Used a cruiset fry pan in my oven on a broiler setting. No foil. Quartered everything, roasted according to recipe. Didn’t have high hopes as it looked too easy. Used one jalapeño and a smallish poblano as my chilis. Used 4 tomatillos, 2 lightly ripe tomatoes and 2 green tomatoes. Really great flavor. I often sub in green tomatoes for tomatillos when I am cleaning out the garden
Curt Clingman
What’s the point of the foil? I’ve never seen anyone line a steel or stone comal.
mj
It’s just there to make cleanup easier, so you don’t have charred bits stuck to your pan.
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