Salsa Taquera
Updated Oct. 18, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 8chiles de árbol (2 for mild, 8 for spicy), stemmed (seeded for very mild)
- 4large Roma tomatoes (1¼ pounds), cored but whole
- 4large tomatillos (12 ounces), husked, rinsed and cored but whole
- ¼large white onion
- 2jalapeños, stemmed
- 2garlic cloves, unpeeled
- Kosher salt (such as Diamond Crystal)
Nutritional analysis per serving (10 servings)
32 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 280 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a large cast-iron skillet with a sheet of foil and heat the skillet over high. Add the chiles de árbol to the hot, foil-lined pan and cook, turning occasionally, until lightly toasted and fragrant, 10 to 15 seconds per side. Transfer to a plate.
- Step 2
Add the tomatoes, tomatillos, onion, jalapeños and garlic to the hot, foil-lined pan and cook, turning occasionally, until everything is charred on all sides, about 3 minutes for the garlic, 4 to 5 minutes for the chiles, 6 to 8 minutes for the onion and tomatillos, and 8 to 10 minutes for the tomatoes. Transfer to the same plate with the chiles de ábol to cool. Once cool enough to handle, peel the garlic.
- Step 3
Add the chiles de árbol, tomatoes, tomatillos, onion, jalapeños, peeled garlic and 2½ teaspoons salt to a blender and purée on medium-low speed, until the salsa is smooth (a few flecks and seeds are OK). Taste and season with more salt if desired.
- The salsa can be made up to 2 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month.
Private Notes
Comments
What’s the point of the foil? I’ve never seen anyone line a steel or stone comal.
Used a cruiset fry pan in my oven on a broiler setting. No foil. Quartered everything, roasted according to recipe. Didn’t have high hopes as it looked too easy. Used one jalapeño and a smallish poblano as my chilis. Used 4 tomatillos, 2 lightly ripe tomatoes and 2 green tomatoes. Really great flavor. I often sub in green tomatoes for tomatillos when I am cleaning out the garden
BEST salsa I’ve ever had!! Made exactly as is, but subbed guajillo peppers for the chilies bc that’s what I had in my pantry. Made a half serving and used 2.5 guajillos and that was plenty spicy for us.
I can’t get fresh tomatillos where I live (Germany). How can I sub in canned? Wonder if it’d work to drain and roast?
Followed the recipe for ingredients but followed those wise readers' comments for process -- cooked under the grill. Marvellous flavor. Thank you to everyone.
Used guajillo instead since the store was sold out of d'arbole. I only used 3, but next time I'd seed maybe two of them, or remit a pepper. Even though guajillo is less spicy, the salsa was a bit too spicy for my fellow party-goers. Lovely fresh flavor though.
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