Salsa Taquera Clásica
A really nice, ubiquitous red salsa that everyone should have in their asada arsenal. You'll find versions of this salsa in every taquería and almost every supermarket deli section in the world, yet everyone has their own version of this delicious salsa.
Ingredients
- •2 tablespoons grapeseed oil
- •2 guajillo chiles (stems and seeds removed)
- •15 chiles de árbol
- •1 serrano chile
- •2.75 cups chopped white onion
- •2 cloves garlic (peeled)
- •1 pound tomatillos (preferably the milpero variety)
- •1 teaspoon sea salt (plus more as needed)
Instructions
- In a large frying pan over medium heat, add the oil. When hot, fry the chiles in batches, starting with the guajillos, cooking them until they change color and turning once so they don't burn, about 2 minutes. Remove to a plate.
- Next, fry the chiles de árbol, stirring constantly until fragrant, about 2 minutes. Remove to a plate with the guajillos.
- In the same oil, fry the serrano chile, onion, and garlic until the onions are translucent and a slight char has formed around the garlic and serrano, about 4 minutes. Remove from the heat and reserve on the plate.
- Bring a large pot of water to a boil and add the tomatillos. Lower the heat and allow them to simmer until the tomatillos have changed color and cooked through, about 7 minutes. Using a slotted spoon, transfer the tomatillos to an ice bath to cool.
- In a food processor or blender, add all of the chiles, the onion, garlic, tomatillos, and salt and blend until smooth.
- Taste for salt, adding more as needed, and serve.
