salsa taquera recipe by rosa cienfuegos
Something to give your next taco night kick.
We reckon a lot of things taste better homemade and fresh salsa is definitely up there. This one brings together tomatillos, chillies and tomato for the perfect mix of tangy, smoky and spicy. In Mexico, salsa isn’t just a condiment - it’s a staple that’s been part of the country’s food culture for generations. Simple, versatile and packed with flavour.
Makes about 500 ml (2 cups) / Enough for 20 tacos
INGREDIENTS
300g fresh or tinned tomatillos
2 garlic cloves, peeled
1 tomato
3 tablespoons vegetable oil
1/2 white onion, halved
2 dried guajillo chillies
10 dried arbol chillies (or fresh cayenne or Thai red chillis)
1 teaspoon sea salt
METHOD
If you are lucky enough to find fresh tomatillos, remove the husks and thoroughly wash the fruit.
Place the tomatillos in a saucepan with the garlic, tomato, 1 tablespoon of the oil, an onion quarter and 250 ml (1 cup) water. Bring to the boil and cook for 3 minutes. Remove from the heat, cover the pan and set aside to cool to room temperature.
Heat the remaining oil in a frying pan over low heat. Add the guajillo chillies and cook, stirring, for 3 minutes on each side, making sure the chillies don’t burn. Using a slotted spoon, remove the chillies and add them to the tomatillo mixture. Repeat with the arbol chillies.
Using a blender or molcajete, blend or pound the tomatillo mixture until you have a chunky salsa.
Place the salsa in a serving bowl, finely chop the remaining onion quarter and stir it through, along with the salt, just before serving.
The salsa will keep in an airtight container in the fridge for up to 1 week
La Mesa Mexicana by Rosa Cienfuegos, copyright Rosa Cienfuegos 2025. Available from all book retailers.
.jpg&q=80&w=316&c=1&s=1)
.jpg&q=80&w=316&c=1&s=1)
