Salsa Taquera
Marcela Valladolid
3-4 cups
15 minutes
Mexican
Sauce
Easy
A deeply smoky, blended salsa made from blistered Roma tomatoes and toasted dried chiles. Bold heat from árbol, depth from morita, and a subtle sweetness from guajillo. The kind of salsa that makes everything else on the table taste better.
Ingredients
- 10 Roma tomatoes, cored
- ¼ medium white onion
- 5 garlic cloves, unpeeled
- 4 dried chile de árbol, stemmed
- 1 dried morita chile, stemmed
- 1 dried guajillo chile, stemmed
- 2 teaspoons Matriarca Onion Powder
- 1 teaspoon Matriarca Celery Powder
- 1 teaspoon Matriarca Carrot Powder
- Matriarca Sal de Colima, to taste
Directions
- Toast the chiles. Heat a dry pan over very high heat. Add the stemmed dried chiles and dry sauté for 1 to 2 minutes, turning constantly, until fragrant and lightly toasted. Be careful not to burn them. Transfer immediately to a blender.
- Char the vegetables. In the same very hot pan, add the Roma tomatoes, onion, and unpeeled garlic cloves. Let everything blister and char deeply on all sides, about 8 to 10 minutes. You want dark spots and serious color.
- Prep for blending. Transfer the tomatoes and onion directly to the blender with the chiles. Peel the garlic and add the cloves to the blender. Lightly crush the tomatoes in the blender jar with a spoon or masher to release their juices. Let the toasted chiles soak in the hot tomato juices for about 10 minutes. This softens and rehydrates them while everything cools slightly.
- Blend. Once the mixture has cooled for about 10 to 15 minutes, add the onion powder, celery powder, and carrot powder. Blend until completely smooth.
- Season. Taste and season with salt as needed.
