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–+ servings

Smoky Salsa Taquera

This sauce is traditionally used for tacos, but can also serve as the perfect pairing with some chips and guacamole. Smoky, rich and addicting!
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Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer, Sauce, Side Dish
Cuisine Mexican
Servings 8 people

Equipment

  • 1 Food processor
  • 1 Cast Iron Pan

Ingredients  

  • 2 Roma tomatoes
  • 3 tomatillos
  • 1 jalapeno pepper
  • 1 serrano pepper
  • 6 chili de arbol
  • 2 cloves garlic
  • 1/3 bunch cilantro
  • 1/4 white onion
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp smoked cumin
  • 1 tsp achiote powder
  • 1 tsp pasilla chili powder
  • 1 tsp sugar
  • 1/2 tsp chicken bouliion
  • 2 tbsp salt
  • 2 tbsp pepper

Instructions 

  • In a small sauce pan, add 1 tbsp of salt and 2 cups of water and bring to a boil.
    2 tbsp salt
  • While the water is heating, chop the white onion and cilantro and set aside. You'll also cut the Roma tomatoes in half.
    2 Roma tomatoes, 1/3 bunch cilantro, 1/4 white onion
  • Once the water has reached a boil, remove from heat and add the serranos and chile de arbol to the water, cover and let sit for at least 15 minutes.
    1 serrano pepper, 6 chili de arbol
  • Begin to heat your cast iron pan on medium to high heat. In a bowl, toss tomatoes, tomatillos, garlic and jalapeno in a small amount of olive oil.
  • Add tomatoes, tomatillos, garlic and jalapeno to the pan. Turn every couple of minutes until everything is nicely charred on all sides. You'll want to pull the garlic early, so it doesn't turn bitter, but you can leave the rest on for longer. The more char you get, the smokier and more robust the sauce.
    2 Roma tomatoes, 3 tomatillos, 1 jalapeno pepper, 2 cloves garlic
  • Remove everything from the cast iron pan, but leave the pan unwashed on the stove top.
  • Add charred tomatoes, tomatillos, garlic, jalapeno, serranos and chili de arbol to a food processor and blend until smooth.
    2 Roma tomatoes, 3 tomatillos, 1 jalapeno pepper, 1 serrano pepper, 6 chili de arbol, 2 cloves garlic
  • Add all of the dry ingredients and continue to blend until smooth.
    1 tsp smoked paprika, 1 tsp smoked cumin, 2 tbsp pepper, 2 tbsp salt
  • Heat the olive oil in the cast iron pan on medium heat. Once hot, add the sauce to the pan and stir continuously until the oil and sauce have blended (approx 4-5 minutes). Remove from the pan and add to a bowl.
    3 tbsp olive oil
  • Add the onion and cilantro to the salsa, and the put it in the fridge to cool.
    1/3 bunch cilantro, 1/4 white onion

Notes

  • You can always add more peppers for more heat.  I prefer to increase the number of chile de arbol, as they add more of the robust smoky flavor to this salsa, and the seeds give the sauce an authentic look.
  • I like to dice the onion pretty fine, but I leave the cilantro a bit chunkier, especially if you're going to eat this more like a salsa.  It's always appetizing to find a nice chunk of cilantro on your chip!
  • A food processor will result a slightly chunkier salsa, perfect for dipping and topping your tacos.   If you want to create something much thinner, specifically for tacos (so it can find it's way into every detail), try using a blender instead.  You can also add a little bit of water to thin the sauce even further.
Keyword Salsa
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