Salsa Taquera
Updated October 17, 2022
Armando Rafael for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Carla Gonzalez-Hart.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 to 8 chiles de árbol (2 for mild, 8 for spicy), stemmed (seeded for very mild)
4 large Roma tomatoes (1 ¼ pounds), cored but whole
4 large tomatillos (12 ounces), husked, rinsed and cored but whole
¼ large white onion
2 jalapeños, stemmed
2 garlic cloves, unpeeled
Kosher salt (such as Diamond Crystal)
Nutritional analysis per serving
7 grams carbs; 33 calories; 1 gram fat; 2 grams fiber; 280 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- 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.
- Step 3
Add the chiles de árbol, tomatoes, tomatillos, onion, jalapeños, peeled garlic and 2 ½ 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.
The salsa can be made up to 2 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month.
Private Notes
Comments
Used a cruiset fry pan in my oven on a broiler setting. No foil. Quartered everything, roasted according to recipe. Didn’t have high hopes as it looked too easy. Used one jalapeño and a smallish poblano as my chilis. Used 4 tomatillos, 2 lightly ripe tomatoes and 2 green tomatoes. Really great flavor. I often sub in green tomatoes for tomatillos when I am cleaning out the garden
It’s just there to make cleanup easier, so you don’t have charred bits stuck to your pan.
What’s the point of the foil? I’ve never seen anyone line a steel or stone comal.
Seems like a complicated recipe. I broiled the 7 peppers and wrapped in foil to steam. Then roasted the tomatoes with rock salt, black pepper olive oil, and other ingredients. When the tomatoes were roasted, add the peppers to the tomato mixture. Let it cool and used an immersion blender to blend it all together.
What constitutes a "serving"? How many servings/recipe?
The smoke inside was an issue for me, but it was worth it. I did make it too spicy, so I added a small can of crushed tomatoes that I had on hand. Will cook outside next time.