Red Taquería Salsa
It's my humble opinion that taco night is not complete without Red Taquería Salsa. This salsa is slightly spicy, but jam-packed with flavor and is the perfect compliment to any Mexican dish. Tailoring the heat level to your tastes is one of the best parts of this recipe. As written, it is moderately spicy, but you can very easily add or reduce the amount of heat with how many peppers you choose to use.
Red Taquería Salsa Ingredients
This salsa is made up of guajillo peppers, Japones peppers, chile de árbol peppers, garlic cloves, chicken broth, chicken bouillon cubes and a pinch of kosher salt. Start by removing the stems and seeds of all of the peppers, then placing them in a dry pan until lightly toasted. Start with the guajillo peppers, then add the Japones and chile de árbols for about 30-seconds. The smaller peppers would scorch before the guajillos toast properly.
Next, add the garlic cloves and chicken stock and bring to a boil. Turn the heat off, cover with a lid and let everything steep for 15-minutes. While the peppers are hydrating, add the chicken bouillon and a pinch of salt to the bowl of a regular blender or an immersion blender cup. Remove the pepper pieces, garlic cloves, half a cup of the soaking liquid, and add to the blender container. The last steps are to blend until smooth and then allow to cool.
Make this salsa ahead of time too. It will keep in the fridge for several weeks. I like to transfer this to one of these squeeze bottles from Oxo once cooled. The 5 oz. version is perfect for storing and serving this sauce!
My favorite way to use this salsa is over Carnitas Street Tacos with Homemade Corn Tortillas. I recommend that you check those recipes out.
Did you make this recipe for Red Taquería Salsa?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Red Taquería Salsa
Equipment
- 1 Medium sauce pot
- 1 Blender or Immersion Blender
Ingredients
- 2 Cups Chicken Broth
- 4 Guajillo Peppers Stems and seeds removed
- 3 Japones Peppers Stems and seeds removed
- 2 Chile De Árbol Stems and seeds removed
- 2 Garlic Cloves Peeled
- 2 Chicken Bouillon Cubes Crushed
- Kosher Salt and Pepper to Taste
Instructions
Instructions
- Heat a medium sized sauce pot over medium heat.
- Remove the stems and seeds of all three pepper varieties.
- Add the guajillo peppers to the sauce pot and toast for 45-seconds to 1-minute.
- Add the Japones peppers, chili de arbols, peeled garlic cloves and toast for another 20-30 seconds.
- Add the chicken broth, and increase heat to bring to a low boil.
- Cover pot, remove from heat, and let the peppers steep for 15-minutes.
- While the peppers are steeping, finely chop or crush the chicken bouillon cubes.
- Add the bouillon and a pinch of kosher salt to the bowl of a blender, or to the cup of an immersion blender.
- Remove the peppers and garlic cloves and add to the blender.
- Add ½ Cup of the steeping liquid to the blender, and blend for 2 to 3-minutes, until smooth.
- Taste and adjust salt and pepper as needed.
- Allow to cool.
- Cover and refrigerate if not serving immediately.
Great addition to the carnitas recipe!