Taqueria-Style Salsa Recipes
Preparing an authentic taqueria-style salsa is easier than you think!
Ingredients
- 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
Instructions
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.
Notes
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.
