Salsa Taquera (Street Taco Salsa)
A recipe for Salsa Taquera (Street Taco Salsa) from the cookbook, Taco Obsession. Chiles de árbol are blended with onions, garlic, and tomatoes to create a smoky and spicy flavor.
Servings 16 ounces
Ingredients
- 1/4 cup corn oil
- 3-6 chiles de árbol stemmed
- 1/4 white onion coarsely chopped
- 2 garlic cloves peeled
- 4 Roma tomatoes halved
- 1 tablespoon chicken bouillon powder
- 1/2 teaspoon coarse salt
- 1/3 red onion finely chopped
- 1/2 cup coarsely chopped fresh cilantro leaves
Instructions
- In a large sauté pan or skillet, heat the oil over medium to high heat until shimmering.
- Fry the chiles de árbol for 1 to 2 minutes, turning constantly. Remove them from the oil and set aside.
- Add the onion to the skillet and fry for 3 minutes, sporadically turning. Add the garlic cloves and fry for 2 minutes on both sides until browned.
- Add the tomatoes and sauté for 3 to 4 minutes, until soft. Season with the chicken bouillon and salt and stir. Simmer for another 2 minutes until the vegetables are soft.
- Transfer the cooked vegetables, including the oil used for sautéing, to a blender, and blend for 2 to 3 minutes until the sauce emulsifies and changes to a reddish-orange color. It should be a smooth consistency.
- Pour the sauce into a bowl, stir in the chopped red onion, and top with fresh cilantro before serving.
- Store in a mason jar in the refrigerator for up to 5 days.