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Blistered and charred tomatoes, peppers, onions and garlic blended with smoky dried chilis and seasoned to perfection . This recipe of classic taqueria style red sauce is perfect for chips and salsa or the perfect taco condiment!
A lot of restaurants serve great food in general but I think the sauces they serve is the difference between a good place and your favorite place. My favorite Mexican restaurants can all be differentiated by the sauce they serve I think that makes them stand out. Before I think of the food I always think about the sauce. Sauces are simple and easy but they vary from place. Some places put a lot of cumin some place have more heat and some place the sauce comes straight from a jar. Due to my love of chips and all types of salsas I love to make my own with different variants like fruits, peppers and shake up the spices from time to time. For this recipe I try and keep it classic with the exception of burning over an open flame. If you’re like me and love taqueria style sauce check out my tips and tricks below for the best salsa. Try this recipe out and let me know what you think.
TIPS AND TRICKS FOR THE BEST SALSA:
blister, blister, blister: salsa can never be too charred, if you have the grill going go ahead and burn your vegetables till they are black. If not broiling works just as fine. Equally blister your vegetables all around. The blacker the better the final product will be.
acid is your friend: for salsa there can sometimes be that feeling of something missing or something not quite right that’s generally from lack of acid so start there before you over season the salsa. simple and clean is the key to good spicy salsa.
soften dried chilis: soften your dried chilis ahead of blending. soften them all the same way by pouring boiling water over them and let them soften for 10 minutes before adding with the rest of dish.
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