I can’t say it enough on how easy these spicy taqueria-style salsa recipes are! All in one skillet(per salsa), short cooking time and a quick blend you will be scrambling, running, for the chips to taste these delicious salsa’s coming out of your blender. But, like I say for many of my recipes, they will taste ten times better if you let them sit overnight.
There are a few ways you can approach these recipes. You can simply boil your salsa ingredients. You can also grill, roast or broil them. The one step you don’t want to skip is adding the oil when you blend. The oil helps imulsify the salsa and gives it that creamy texture. It also gives the red salsa a bright orange finish. People often cannot figure what peppers are used to give it that orange color. Most people think it’s prepared with habanero. It’s the oil, once blended with the red tomatoes, that gives it it’s distinct color. If you follow me, you know how much I love salsa recipes. There are quite a few variations of this style of salsa on the blog. I decided to add these together so you could see how easy it is to prepare both salsa’s in no time using the exact same cooking method. Many times the green salsa is referred to as salsa de aguacate because of it’s color. Yet there are no avocados in the salsa, lol! The flavors of the quick saute of the onions are garlic really stand out. It has deep flavors like a long cooking salsa would. Sooo good! You must try it. Every taco needs that finishing salsa on top. That, to me, makes it complete! #foodieforlife #spicyfoodlover #mexicanfood
Don’t forget the homemade tortilla chips! A little chilled tequila, fresh lime….Oh, and the salsa, of course! See link below for homemade chips recipe.
Green Chile Spicy Taqueria-Style Salsa
Yields 1 Cup
2 large tomatillos, washed and sliced in half
6 serranos, stems removed and roughly chopped
1/4 white onion, sliced
2 cloves garlic, sliced
5 tablespoons grapeseed or canola oil
Juice of 1 lime
Salt to taste
Tips~ If you would like to preserve this salsa for a longer period of time, add 2-3 tablespoons of white vinegar before blending. You will have to adjust the salt to your liking. You could do this for both the red and green salsa.
Directions
Heat 3 tablespoons of oil in a skillet at medium heat. Add all of the ingredients and saute just until the ingredients soften and the tomatillos and serranos turn from bright green to an olive green.
Transfer all the ingredients to the blender, including the juices and oil. Add lime juice, 2 more tablespoons of oil and salt to taste. Blend on high until smooth and creamy looking. Taste for salt.
SpicyTaqueria-Style Salsa-Orange(Red)
Yields 1 cup
2 large roma tomatoes, sliced in half or quarters
1/4 large white onion, sliced
2 cloves garlic, sliced
12-15 chile de arbol, remove stems if any
5 tablespoons grapeseed or canola oil
Juice of 1 lime
Salt to taste
Directions
Heat 3 tablespoons of oil in a skillet at medium heat. Add all of the ingredients to the skillet, making sure you keep the chile de arbol to one side of pan. They will be removed first. As soon as the chile de arbol begin to puff out a little and become aromatic, remove them and transfer them to the blender.
Saute the rest of the ingredients until they are soft and tomatoes just begin to break down. Transfer all to the blender, including juices and oil in skillet. Add 2 more tablespoons of oil, lime juice and salt to taste. Blend on high for 45 seconds. Scrape down the sides and blend again for another 45 seconds. Taste for salt.
If salsa is warm, cool completely before storing in an airtight container. Keep refrigerated for 5-6 days.
You can eliminate the tomato and tomatillos from the recipes. You will just have to add more oil to blend the salsa. You could also blend in some chicken broth if you want to use slightly less oil.
Totopos-Homemade Chips!
The tacos are filled with Cecina de Res(salted beed) that I picked up at the Mexican market. Grilled it for a few minutes perside and chopped it small. Can be found just salted or marinated in a chile sauce, Cecina Enchilada.
Carne Cecina can be found at authentic Mexican markets or carnicerias(mexican butcher shop).
I just made this salsa and it was a hit! I loved the flavor it has, but I also loved how easy it was to make. I’m eager to try your other salsas!
Yes! I love to hear this! Thank you so much for letting me know. I appreciate your feedback!
I made this salsa today and it’s so good and so easy to make! Your instructions are easy! I’m going to share your page with others! Thanks for posting!
Thank you Karen! So happy ro here you liked the recipe. Thanks for sharing!!
Hi your sauces look amazing! I am searching for a carrot and habanero based salsa that I had at a local taco joint. I asked them and they only said it was carrot and habanero based, but I could tell it had onion and lime juice or vinegar. I would love any feedback you have.
Hi BJ,
Well, I don’t know what recipe they use for their hot sauce, but this is one I developed a few years back. https://pinaenlacocina.com/2014/01/26/habanero-hot-sauce/