Salsa Roja Taquera
Salsa roja taquera is a smooth, cooked red salsa made from toasted dried chiles, garlic, and oil. Bold, smoky, and spicy, it’s the classic street-style salsa served at taquerías and built specifically for tacos.
Ingredients
- 6 dried guajillo chiles stems and seeds removed
- 6 –10 dried árbol chiles adjust to taste
- 3 garlic cloves peeled
- ½ small white onion
- ¼ cup neutral oil
- 1 –1¼ cups hot water or reserved chile soaking liquid
- Salt to taste
Instructions
- Heat a dry skillet over medium heat and toast the dried chiles briefly until fragrant, flipping constantly. Do not burn.
- Transfer chiles to a bowl and cover with hot water. Soak for 10 minutes until softened.
- In the same skillet, add the oil and lightly toast the garlic cloves and onion until just golden.
- Transfer chiles, garlic, onion, and enough soaking liquid to a blender. Blend until smooth.
- Pour the salsa back into the skillet and simmer over medium heat for 5–7 minutes, stirring occasionally.
- Season with salt to taste. Adjust thickness with a splash of water if needed.
- Remove from heat and let cool slightly before serving.
Notes
- This salsa is designed for tacos, not chips — keep it pourable.
- Guajillo provides body; árbol provides heat. Adjust ratio as needed.
- Oil separation is normal. Stir before serving.