Salsa Taquera Roja

This Salsa Taquera Roja is made of red chilies, tomatoes, and onion. The ingredients are super simple but the result is an authentic Mexican taco sauce recipe, full of flavor and with the right amount of heat.

this recipe

My version of the salsa taquera is not as spicy as what you’d usually find in taco stands. That’s because I use fewer arbol chilies and add guajillo chili, which has a lower level of spice. 

I also use tomatoes and onion in my recipe, which are key to accomplishing a more balanced flavor. This matters because you want to be able to enjoy this salsa with a wide variety of tacos and it should complement the dish, not overpower it. 

Ingredients

• Chilies: Any type of hot chili peppers works fine for this recipe. I am using chile de árbol and guajillo peppers, both add spiciness and a beautiful red color to the taco salsa.
• Tomatoes: Roma tomatoes are commonly favored for salsa taquera due to their meatiness, fewer seeds, and slightly thicker consistency. If Roma tomatoes aren’t available, you can also use plum tomatoes or vine-ripened tomatoes.
• Aromatics & spices: Garlic, onion, and a pinch of cumin seeds.
• Oil: I am using olive oil, but feel free to substitute with your favorite cooking oil.
• Salt: Table salt or any type you prefer.

How To Make Salsa Taquera Roja

Remove the stems from arbol and guajillo chilies, then cut them lengthwise and remove the seeds. Cut guajillos into 1-inch pieces.

Next, roughly chop the onions and tomatoes and peel the garlic cloves.

Heat the vegetable oil in a pan or a cast-iron skillet. Add first the onions and cook over medium heat for 3 minutes or just until they soften a bit.

Add garlic and tomatoes and keep stirring for 4-5 more minutes until everything is nicely cooked.

Now, 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 and heat the cumin to release its aroma.

Pour in 1/4 cup of water and 1 teaspoon of salt, mix well and cover the pan. Allow the ingredients to cool down slightly, this will help to soften the chilies and make them easier to blend.

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. Serve it with your favorite taco recipe and store your leftovers as suggested below.

Recipe Tips & Notes

• To give you an idea how spicy this salsa is, you need to know that chile de árbol has 15,000 – 30,000 SHU on the Scoville scale, while guajillo chili only has between 2,500 and 5,000 SHU. As you can see, there’s a big difference. Combining the two makes the salsa flavorful and spicy but still enjoyable. 
• This salsa has a red, sometimes an orange color that alerts people to how fiery it is. The spice level will depend on how many chiles de árbol are used in the making of the salsa. As you can imagine, many Mexicans (including me) prefer it very spicy.
• Frying the ingredients adds a sweeter flavor, cutting down the spiciness of chilies. If you don’t want to fry them, you can also toast the ingredients in a cast-iron skillet or comal. Or you can boil everything in a saucepan and then blend.
• You can also add a few tomatillos, a pinch of oregano, or a few drops of lime juice for extra flavor. Or use other types of chiles, such as chipotle peppers.

Serving Suggestions

Salsa taquera goes well with many taco recipes! But here are my favorite type of tacos to enjoy this flavorful salsa:

• Adobada Tacos.
• Tacos de Bistec.
• Easy Chorizo Tacos.
• Blue Corn Tacos With Zucchini.
• Mulitas.
• Chicken and Cheese Taquitos.

Besides tacos, you can use salsa taquera to drizzle over fried eggs, serve with burritos, quesadillas, or as a dip with tortilla chips.

How to Store

Salsa taquera is perfect to make ahead and store for months! So you can have it always ready for your Taco Tuesdays and parties, this is how you should store it:

• Transfer it to a glass container with a lid and store it in the fridge for up to 1 week.
• Place the sauce in a freeze-proof container or bags and store it in the freezer for up to 2-3 months. When ready to enjoy, thaw it, stir it a bit, and serve at room temperature.

I like storing salsas in glass containers because they don’t retain odors from previous contents, ensuring that the salsa maintains its distinct taste and aroma without being influenced by residual smells.

More Salsa Recipes

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