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Green & Red Taqueria-Style Salsa

Ingredients

  • 2 large tomatillos washed and sliced in half
  • 6 serranos stems removed and roughly chopped
  • 1/4 white onion sliced
  • 2 cloves garlic sliced
  • 6 tbsps avocado oil
  • Juice of 1 lime
  • Salt, to taste

Red/Orange Taqueria Salsa

  • 2 large Roma tomatoes, sliced in quarters
  • 1/4 large white onion, sliced
  • 12 chile de arbol, remove stems if any
  • 6 tbsps avocado oil
  • Juice of 1 lime
  • Salt to taste

Instructions

Green Salsa

  • 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.
  • Once cool, 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. 

Red/Orange Salsa

  • 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. Let ingredients cool. 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.

Notes

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.