Salsa Taquera

Salsa Taquera

This is a classic salsa of the Mexico City taquero — a combination of tomatoes, tomatillos and chiles de árbol. The preparation varies from stand to stand. Some prefer to char over an open flame, others boil and others just throw everything in the blender raw. They are all incredibly delicious, and you should play around with the preparation until you find your inner taquero style.
  • Total:
  • Serves: 5 persons



  1. 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.
  2. 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.
  3. Step 3

    Add the chiles de árbol, tomatoes, tomatillos, onion, chiles jalapeños, peeled garlic and 2 1/2 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.