Salsa Taquera

Ingredients

• 2plum tomatoes
• 1white onion
• 3 clovesgarlic
• 6dried árbol chillies
• 6 tbspcooking oil
• ½ tsp, plus extra to taste as neededsalt

Instructions

1. 1

   Prepare the ingredients

   Roughly chop the tomatoes and onion. Peel the garlic, then remove the stems from the árbol chillies.

2. 2

   Cook the vegetables

   Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Add the chopped tomatoes and onion and cook for 5 minutes, stirring occasionally.

3. 3

   Add the garlic

   Add the garlic to the pan and cook for 2 minutes, stirring occasionally.

4. 4

   Cook the chillies

   Add the árbol chillies and cook for 1 minute more.

5. 5

   Blend the salsa

   Blend all the salsa ingredients for 30 seconds. With the blender still running, add the remaining 4 tablespoons of cooking oil and blend for 1 more minute, until the salsa is smooth, glossy and thick.

6. 6

   Season to taste

   Taste the salsa and add more salt if needed.

What is salsa taquera?

Salsa taquera is a Mexican chilli salsa associated with the taco stands where a spoonful of heat and tang can finish a taco. It is also known as salsa de chile de árbol, after the dried chillies that give it its characteristic kick.

This version combines tomatoes, onion and garlic with árbol chillies, then blends in oil. Brief cooking softens the vegetables and chillies, while blending makes the sauce cohesive and glossy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 83 calories, 1g protein, 2g carbs, 8g fat.

The cooking oil supplies most of the energy and fat, while the tomatoes, onion and garlic contribute the small amount of carbohydrate. This salsa has little protein, so serve it alongside a protein-rich taco filling and vegetables for a more balanced plate.

Choosing the ingredients

Árbol chillies: These small dried chillies bring the main heat and a direct, peppery flavour. Keep the stems off, and remember that the finished salsa will taste hotter than the chillies seem during preparation.

Tomatoes and onion: Plum tomatoes provide a concentrated, savoury base, while white onion adds sweetness as it cooks. Use ripe tomatoes that are still firm enough to chop.

Cooking oil: The oil is divided between cooking and blending. Adding it gradually during blending helps create the recipe’s smooth, shiny texture.

Cooking the vegetables

Start the tomatoes and onion in 2 tablespoons of oil over medium-high heat, stirring from time to time so they cook evenly. The recipe calls for 5 minutes before the garlic goes in.

Garlic: Add it after the first 5 minutes and cook for 2 minutes, then add the chillies for just 1 minute. This staged timing gives each ingredient time in the pan without leaving the garlic or dried chillies to cook for the full duration.

Blending to a glossy finish

Blend the cooked ingredients for 30 seconds before adding the remaining 4 tablespoons of oil. Pour the oil in while the blender is running, then continue for 1 minute.

Texture: The finished salsa should look smooth, thick and shiny. Stop once it reaches that consistency; blending longer is not needed.

Getting the heat right

Árbol chillies give this salsa its fiery character, so taste carefully after blending. The recipe uses all 6 chillies; the amount of heat can vary between batches of dried chillies.

Salt: Begin with the stated ½ teaspoon, then taste and add more only if needed. Seasoning at the end lets you judge the cooked, blended salsa as a whole.

How to serve it

Serve salsa taquera with tacos, where its concentrated chilli flavour can be added a little at a time. It also works alongside other Mexican-style dishes when you want a smooth, spicy condiment.

A little goes a long way: offer it at the table so everyone can adjust the heat of their own serving. Stir it before serving if it has been standing.

Recipe notes & tips

• Remove the stems from all the árbol chillies before adding them to the pan.
• Stir the tomatoes and onion occasionally during their 5-minute cook.
• Follow the staged cooking times so the garlic and chillies are not left in the pan for too long.
• Pour the remaining oil in gradually while the blender is running.
• Taste before adding salt beyond the initial ½ teaspoon.

Variations

• Milder salsa: Use fewer árbol chillies for less heat.
• More heat: Add extra árbol chillies, then taste carefully after blending.
• Smokier flavour: Toast the dried chillies briefly in the pan before adding them to the salsa ingredients.
• Smoother texture: Blend for a little longer if small pieces remain.
• Thicker salsa: Use slightly less blending oil and check the consistency as you blend.

Common mistakes to avoid

• Adding all the oil at once: Pour it in while blending so it incorporates into the salsa.
• Cooking the garlic from the start: Add it after the tomatoes and onion have cooked for 5 minutes.
• Leaving the chillies in too long: Cook them for the specified 1 minute after adding them.
• Skipping the first blend: Blend for 30 seconds before adding the remaining oil.
• Salting without tasting: Check the finished salsa first, then add extra salt if needed.

How to store

Transfer cooled salsa to a clean, covered container and refrigerate for up to 4 days. Stir before serving; reheat gently in a small pan if you prefer it warm.

Frequently asked questions