Salsa taquera
Salsa taquera is the fiery, garlicky red salsa of dried chile de árbol served at taco stands across Mexico, often thick, glossy and orange from blended oil and tomato.
Description
The name simply means taquería salsa, and recipes vary from stand to stand. Mexican Food Journal describes a widely served version as tomato-based, very hot and garlicky, made with dried árbol chiles and emulsified with oil until smooth, thick and orange; it also calls it salsa de chile de árbol. Larousse notes that chile de árbol is most often used dried and is a very common choice for table salsa.
Preparation
Tomato, onion and garlic are browned in oil, the chiles are added for only a minute because longer frying turns them bitter, and everything is blended while more oil is drizzled in. The emulsified oil gives the salsa its body and sheen.
Serving
It is the red counterpart of the green salsa at most taquerías and pairs especially with carne asada and other beef tacos.
Recipe
Ingredients
- 2 plum tomatoes, roughly chopped
- 1/2 white onion, roughly chopped
- 3 garlic cloves, peeled
- 6 to 10 dried chiles de árbol, stemmed
- 6 tbsp vegetable oil
- 1/2 tsp salt, or to taste
Steps
- Heat 2 tbsp oil over medium heat and cook the tomatoes and onion about 5 minutes until softened and lightly browned.
- Add the garlic and cook 2 minutes more.
- Add the chiles and stir for no more than a minute.
- Transfer to a blender and blend 30 seconds, then drizzle in the remaining oil with the motor running and blend about a minute until thick and smooth.
- Season with salt.
Halve the chiles for a milder salsa. Keeps about a week refrigerated.
Reviews
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See also
References
- "Salsa Taquera". Mexican Food Journal. Retrieved 2026-10-10.
- "Chile de árbol". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.