Preparing a taqueria-style salsa at home is much easier than you think. I have been preparing salsa like this for years and really had no idea that is was a taqueria “thing”. I have prepared it with boiled ingredients, dry roasted, grilled, fried and even fresh! And if you want to take it to a whole other flavor level, try smoking your salsa ingredients with a little wood smoke next time you fire up your grill. Tasty! What’s the hardest part about preparing this taqueria-style salsa? Deciding which chile pepper to use first!!
My first choice of chile pepper would be serrano! The salsa preserves well in the refrigerator for weeks due to the oil added. The serranos I used were extra long, so look for the larger ones when preparing the recipe using serrano peppers.
Taqueria-Style Salsa Recipes
Preparing an authentic taqueria-style salsa is easier than you think!
- 6 large serrano peppers stems removed
- 1-2 cloves of garlic
- 1/8 section of medium white onion
- handful of fresh cilantro adding cilantro is optional
- Juice of 1 large lime
- 1/2 cup grapeseed oil
- Salt to taste
- Remove stems from serrano peppers Transfer peppers, garlic and onion to a sauce pan. Cover with water and bring to a boil. Reduce heat and simmer for 5-6 minutes. Remove from heat and let cool.
- Drain the water from sauce pan and transfer ingredients to the blender. Add juice of 1 lime, cilantro, oil and salt to taste. Blend on high until very smooth! Enjoy!
To prepare the salsa using other hot pepper varieties, use the same formula and substitute with the same amount of peppers. You can use green jalapeño, red fresno, red jalapeño, yellow chile guero and even chipotles in adobo. If using chipotles in adobo, you do not have to boil them in the water.
I do not suggest using olive oil because it will change the flavor of your salsa.
I prepared three fairly quickly in one afternoon. On this day I used serranos, chile guero and red chile fresno.
I always loved this picture from a few years ago. The yellow chile guero is difficult to find where I live. Once in a while I get lucky though! And when I find them, I buy them all! Lol!
The picture above was from my recent trip to Austin, Texas. I prepared the serrano version for my sister in law. She was hooked! Since that day, she has prepared it 2 or 3 times.
I really enjoy the red fresno version, but if I can find red jalapeño or red serranos, I would prefer those. The red always adds a nice touch of color too! You could also use dried chile de arbol or chile japones. You would soften them in the simmering water until they were soft.
The chile guero version doesn’t really have a lot of color. I actually added a few drops of a yellow vegetable coloring that I have so the salsa wouldn’t look so white. Out of the three, this was the mildest.
The taqueria-style salsa’s above with chile manzanero and serrano just follow the same recipe as above. The other salsa recipes are all on my blog. The links follow below.
Roasted Tomatillo Habanero https://pinaenlacocina.com/2018/05/15/roasted-tomatillo-habanero-salsa/
Tomatillo Chile de Arbol http://pinaenlacocina.com/2016/03/14/barbacoa-de-cachetebeef-cheek-tacos/
Spicy Taqueria-Style Salsa For Barbacoa http://pinaenlacocina.com/2014/05/19/dried-chiles-staples-of-a-mexican-kitchen/
Spicy Taqueria-Style Salsa With Tomato http://pinaenlacocina.com/2017/06/23/spicy-taqueria-style-salsa/
Taqueria-Style With Vinegar http://pinaenlacocina.com/2014/01/26/habanero-hot-sauce/
Serrano Taqueria-Style Salsa on a taco of Asado de Puero(Chile Colorado). https://pinaenlacocina.com/2016/06/03/asado-de-puerco-chile-colorado/
Chile Guero Taqueria-Style Salsa over shredded pork flautas.
Chile Fresno Taqueria-Style Salsa over smoked brisket tacos. http://pinaenlacocina.com/2016/05/03/brisket-tacos-tacos-everday/