Taco Salsa-Red Chile Sauce
Trying to recreate that "taco sauce" I enjoyed as a kid with the burritos from my elementary school lunches!
Servings 5 Cups
Ingredients
Ingredients
- 8 large roma tomato sliced in half
- 6 large fresh chile peppers jalapeño, Serrano or Fresno, remove stems and slice in half
- 1 small sweet onion quartered
- 3 cloves garlic sliced
- 6 chile guajillo remove stems and seeds and tear into pieces
- Water
- 1 cup cooking water from cooking ingredients
- 3 tsp knorr caldo de pollo or to taste chicken bouillon powder
- 1 teaspoon each of cumin garlic powder, onion powder and chile ancho powder
- 1/2 teaspoon Mexican oregano
- salt and fresh cracked pepper to taste
- 2 tablespoons of white vinegar
Instructions
Directions
- Add the tomatoes, chiles, onion and garlic to a deep skillet. Cover with water and bring to a boil. Reduce heat and continue cooking for 10 minutes. This is the simple and easiest, but you could roast or lightly sauté all of your ingredients for another level of flavor.
- Remove from heat and let cool for 20 minutes at room temperature.
- Using a slotted spoon, add all of the ingredients soaking, to the blender. Add all the spices and vinegar. Blend on high until very smooth. You could strain the salsa, but I did not.
- Preheat a couple of tablespoons of avocado oil to medium heat in a skillet. Once it's nice and hot, pour in the salsa from the blender. Careful, because the salsa will pop when it hits the hot oil. Reduce heat and continue cooking for a good 20 minutes. Taste for salt. Cool completely before storing in an airtight container.
Notes
For a darker looking sauce, use chile ancho and a few chipotles in adobo instead of the guajillos and fresh chile peppers. The red chile sauce is perfect for burritos, enchiladas, tacos or plently of chips!