Mexican Salsa

Salsa means sauce in Spanish, and it comes in many forms, but always adds a flavorful to kick to any meal. Here is a traditional Taqueria Style Salsa recipe that you can pour on tacos or simply enjoy with fried tortilla chips.

Mexican Salsa Ingredients

© jpmatth - Salsa Ingredients

The ingredients for salsa can be roasted, boiled, or fried, giving it a different flavor. This recipe calls for roasting on a skillet, but you can also roast in the oven or boil on the stove to try out different varieties.

Start by heating a skillet or heavy griddle over medium heat. Once it’s hot, place on 5 large tomatoes (or 2 large tomatoes and 4 tomatillos, if you can get them,) 2 unpeeled garlic gloves, and 1/3 of a medium white onion.

Roast the vegetables until they soften and show some browning and blistering, about 8 minutes. Turn them occasionally for even roasting. The garlic will cook more quickly, in only a few minutes, so take it off of the skillet, peel off the skin, and set aside for later. If the tomatoes don’t soften in time, wrap them in foil and place back on the skillet for an extra 10 minutes or so.

Once the vegetables are softened, place in a blender or food processor along with the garlic. Next add 15 dry Arbol peppers to the griddle and slightly roast them. The peppers will roast quickly, so turn them frequently and watch out for any burning. Note that this recipe is very spicy, so use fewer peppers to suit your taste.

Add the peppers to the blender along with the tomatoes, tomatillos, garlic, and onion, and blend until it has a fine, liquid texture. Add some water if the salsa is too thick. Season with salt to taste and serve.

Mexican Salsa

© Magic Rabbit Productions - Mexican Salsa