Salsa Mexicanas' - Red Taqueria Salsa

Rhonda E!


There is a Taqueria in the Latino Market in my area and the chef was happy to tell me how he makes their salsa and even shopped with me to gather ingredients. Lol. His was the same as the ingredients I came up with. This is my first time making Salsa and believe me I did my homework and I am very happy with the results. It came out almost like the Taqueria's but I am sure if I keep working on it will be just like theirs. This is a very common salsa used at Taqueria's and you can find it at almost all the Taqueria's who sell Carne Asada, Al Pastor, & Lengua. I hope you enjoy it.


★★★★★ 1 vote

Makes 12 ounces
25 Min
20 Min


  • 8-10
    chile guajillo peppers these are mild.
  • 2-4
    chili de arbol tostado (if you can't buy them toasted you will have to toast them yourself) these are very hot
  • 3
    large roma tomatoes char roasted on all sides use the oven for this
  • 1/2
    of a white onion skin on, well roasted
  • 4-6 clove
    garlic roast with skin on
  • 1 tsp
    salt-adjust to your taste
  • 2 Tbsp
    apple cider vinegar
  • 1/2 c
    stems & all of cilantro (optional)
  • 1/4 c
    water (to get the consistency you want)
  • ·
    some lime juice (optional) i don't with vinegar

How to Make Salsa Mexicanas' - Red Taqueria Salsa


  1. Gather all your ingredients. Count out your Peppers. Put on your gloves. Take the tops off your Guajillo Peppers and rub each one to empty all the seeds out into a bowl. You should end up with about 1/8 of a cup of Guajillo Seeds. Set Aside. Then over the sink de-seed the Roasted Chili De Arbol peppers by pinching off the tips and gently squeezing them to empty the seeds out.
  2. Roast all your chili's on the stove in a skillet until they start to get roasted marks. Don't burn them it will make the sauce bitter. Put them into a boiling pan of water and boil for 5 minutes *with the lid on, so you don't burn your eyes* and then let them soak another 5 to 10 min. *Note Wear Gloves when handling the chili's and washing the pans. Several hours later and after dishes my hands were burning and I only used 2 of the hot ones.*
  3. Meanwhile place the tomatoes whole on a baking sheet, middle rack, on broil, with the garlic cloves, & onion, roasting and turning them until they get a good black char on them. Then Remove the skin from all the items and core the tomato.
    Put all the items in the blender except the garlic. You will need to smash the garlic in a bowl with the salt and make a paste and then add it to the blender.
  4. Add the Vinegar. I was not sure how much vinegar to use (I used 2 tsp). Then blend for a few more seconds. If the mixture makes a big bubble it is to thick start adding water a little at a time to get the consistency you want. I don't like a watery salsa. The vinegar makes it last longer.
  5. Taste your warm salsa and make adjustments. When you are sure your done blending in the blender add the seeds and refrigerate. *Note your salsa is going to taste a lot better when it sits for a while in the fridge and gets cold. All the flavors need time to marinate together. Mine did and what a difference that made. Yum!
  6. I originally did not want cilantro in my salsa because the taqueria does not have it in their salsa, but I added it anyway and it gave it a refreshing taste. If you want it hotter add more of the Chile De Arbol. All the ingredients marinated, and balanced when it chilled in the fridge. Yum
  7. This is a medium heat salsa. The chili's used for this recipe have a rating on the Scoville Heat Scale at:
    Guajillo's 3,500-4,000
    De Arbol 15,000-30,000
    The hottest chilis are habanero etl. at 350,000-5,300,000
  8. This jar is from the second batch I made and this time I used 4 Chili De Arbol and used the juice from the boiled water I boiled the chili's in. It came out spicey hot and just hot enough that I won't eat it all up like I did the first time when I used 2 chili de arbol & it was mild.
    After if marinates a day in the fridge I will freeze it.

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