Red Taquería Salsa
This Red Taquería Salsa is spicy, jam-packed with flavor, and is the perfect compliment to any Mexican dish. Don't have another taco night without it!
Servings: 5 Oz.
Calories: 22kcal
Equipment
- 1 Medium sauce pot
- 1 Blender or Immersion Blender
Ingredients
- 2 Cups Chicken Broth
- 4 Guajillo Peppers Stems and seeds removed
- 3 Japones Peppers Stems and seeds removed
- 2 Chile De Árbol Stems and seeds removed
- 2 Garlic Cloves Peeled
- 2 Chicken Bouillon Cubes Crushed
- Kosher Salt and Pepper to Taste
Instructions
Instructions
- Heat a medium sized sauce pot over medium heat.
- Remove the stems and seeds of all three pepper varieties.
- Add the guajillo peppers to the sauce pot and toast for 45-seconds to 1-minute.
- Add the Japones peppers, chili de arbols, peeled garlic cloves and toast for another 20-30 seconds.
- Add the chicken broth, and increase heat to bring to a low boil.
- Cover pot, remove from heat, and let the peppers steep for 15-minutes.
- While the peppers are steeping, finely chop or crush the chicken bouillon cubes.
- Add the bouillon and a pinch of kosher salt to the bowl of a blender, or to the cup of an immersion blender.
- Remove the peppers and garlic cloves and add to the blender.
- Add ½ Cup of the steeping liquid to the blender, and blend for 2 to 3-minutes, until smooth.
- Taste and adjust salt and pepper as needed.
- Allow to cool.
- Cover and refrigerate if not serving immediately.
Notes
The heat level of this salsa can be adjusted by adding or omitting peppers to your taste.
Nutrition
Calories: 22kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 734mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 876IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg
