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
- 4 large roma tomato sliced in half
- 3 large fresh chile peppers jalapeño, Serrano or Fresno, remove stems and slice in half
- 3 chile California or guajillo remove stems and seeds and tear into pieces
- 3 chile de arbol
- 1/4 medium white onion
- 2 cloves garlic sliced
- 8 oz can tomato sauce Look for El Pato brand in the Mexican food isle. Any flavor will work
- 2 tablespoons of white vinegar
- 1 teaspoon each of cumin garlic powder, onion powder and paprika
- 1/2 teaspoon Mexican oregano
- salt to taste
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 10 minutes at room temperature.
- Using a slotted spoon, remove the tomatoes. add all of the remaining ingredients soaking, to the blender. Reserve the cooking water.
- Add all the spices, tomato sauce and vinegar. Carefully remove skins from the tomatoes and add to the blender. Blend on high until very smooth. If it is too thick, pour in some of the reserved cooking water.
- 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!