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!!
Serrano Peppers Are First Choice!
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.
To see a variation on the recipe see recipe card below
All of these recipes are delicious. I have personally tasted every one of them, lol! The hard part is deciding whether to cook your ingredients in water or oil. Both yield a creamy salsa, but in my honest opinion, I believe the oil poached version is more flavorful.
Taqueria-Style Salsa Recipes
- 6 large serrano peppers stems removed
- 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
For Oil Poached Version Taqueria-Style Salsa
- 8-10 large green jalapeño or 15 serrano FOR GREEN VERSION
- 4-6 cloves of garlic
- 1/4 section white onion
- 1/2 tsp Mexican oregano
- 1 1/2 cups grapeseed or avocado oil flavorless and natural oils
- Juice of 1 lime
- Salt to taste
For Taqueris-Style Cooked in Water
- 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!
For Oil Poached Taqueria-Style Salsa
Remove the stems from the peppers and transfer to a sauce pan. Add the onion, garlic and oregano. Pour in the oil and heat to medium.
After a few minutes the oil will begin to simmer lightly and the ingredients will become aromatic. If it begins to boil, turn the heat down. You want a light simmer for 10 minutes. Remove from heat and let it cool completely.
- When ready, using a slotted spoon, transfer all of the ingredients to the blender. Add lime juice and salt to taste. Blend on high for 1 minute. Slowly begin to stream in some of the oil as you blend until the salsa becomes extra creamy. If you add too much oil, it will separate and not become creamy. Salsa should become light and very creamy.
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/roasted-tomatillo-habanero-salsa/
Salsa Negra https://pinaenlacocina.com/salsa-negra/
Tomatillo Avocado https://pinaenlacocina.com/tomatillo-avocado-salsa-the-green-sauce/
Tomatillo Chile de Arbol https://pinaenlacocina.com/barbacoa-de-cachetebeef-cheek-tacos/
Spicy Taqueria-Style Salsa For Barbacoa https://pinaenlacocina.com/dried-chiles-staples-of-a-mexican-kitchen/
Spicy Taqueria-Style Salsa With Tomato https://pinaenlacocina.com/spicy-taqueria-style-salsa/
Taqueria-Style With Vinegar https://pinaenlacocina.com/habanero-hot-sauce/
Serrano Taqueria-Style Salsa on a taco of Asado de Puero(Chile Colorado). https://pinaenlacocina.com/asado-de-puerco-chile-colorado/
Chile Guero Taqueria-Style Salsa over shredded pork flautas.
Chile Fresno Taqueria-Style Salsa over smoked brisket tacos. https://pinaenlacocina.com/brisket-tacos-tacos-everday/