Orange Taquera Salsa: Authentic Mexican Taco Sauce

Equipment

• Fry pan or skillet
• High-speed blender or regular blender
• Chef’s knife
• Cutting board
• Measuring cups and spoons

Ingredients

• 1/4 cup high-heat neutral oil (such as canola or vegetable)
• 2 roma tomatoes, halved
• 2 medium tomatillos, husks removed and rinsed
• 1 dried chile guajillo, cleaned (stems and seeds removed)
• 5–12 dried chile de árbol, depending on desired spice level
• 1/4 small onion
• 2 garlic cloves
• 1 tsp sesame seeds
• 1 tsp pepita (pumpkin) seeds
• 1/2 – 1 cup water (start with 3/4 cup)
• Salt, to taste

Instructions

1. Heat the oil in a fry pan over medium heat until shimmering but not smoking.
2. Add the halved tomatoes, tomatillos, dried chiles, sliced or quartered onion, and whole garlic cloves. Fry, turning ingredients as needed, for about 8–10 minutes until the tomatillos and tomatoes soften and begin to blister. Watch the chile de árbol and garlic closely and remove them early if they begin to darken too quickly—they burn easily and will make the salsa bitter.
3. When the vegetables and chiles are nicely blistered and softened, transfer everything from the pan into a blender, including the oil. If any chiles were removed early to avoid burning, add them to the blender when they are ready.
4. Add the sesame seeds, pepita seeds, and a generous pinch of salt to the blender. Blend on high until the mixture is completely smooth and silky. Stop and scrape down the sides as needed.
5. Pour the blended salsa into a serving bowl and gradually stir in water until you reach your preferred consistency—start with 3/4 cup and add more if needed. Taste and adjust seasoning with additional salt.
6. Serve immediately with tacos, grilled meats like carne asada, chorizo, or as a dip for chips. The salsa will continue to develop flavor as it rests for a short time.

Notes & Tips

• Remove chile de árbol early while frying — they burn quickly and can turn the salsa bitter if left in the hot oil too long.
• For a deeper, nuttier flavor, lightly toast the sesame and pepita seeds in a dry pan until fragrant before adding them to the blender.
• Add water gradually—3/4 cup typically creates a balanced, pourable consistency for most uses. Use less for a thicker salsa or more for a saucier finish.
• Store leftover salsa in an airtight container in the refrigerator for up to 5 days. Re-stir before serving; thin with a little water if it thickens.
• This salsa is especially good with carne asada, chorizo, chicken tacos, grilled flank steak, or simply as a bold chip dip.

Serving Suggestions and Variations

Serve Orange Salsa Taquera warm or at room temperature. It pairs beautifully with grilled meats, tacos, and roasted vegetables. For a milder version, reduce the number of chile de árbol or remove all of their seeds. To add brightness, finish with a squeeze of fresh lime juice just before serving. For a smokier profile, briefly char the tomatoes and tomatillos under a broiler or over an open flame before frying in oil. If you prefer a chunkier salsa, pulse the blender instead of blending fully smooth.

Storage and Make-Ahead

You can make this salsa a day in advance and keep it refrigerated to allow flavors to meld. When storing, press a piece of plastic wrap directly on the surface to minimize air exposure. Reheat gently if desired or serve cold—both are delicious options depending on your dish.