This is a print preview of "Salsa Taquera" recipe.

Salsa Taquera Recipe
by myra byanka

Salsa Taquera

This fresh, somewhat hot salsa is great as a dip for chips, and for eggs and tortilla dishes.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Southwestern
Cook time: Servings: 4 servings

Goes Well With: chips, tortilla dishes, eggs

Ingredients

  • 5 medium tomatillos, quartered
  • 1 large, ripe tomato, quartered
  • 2- 4 jalapenos, roasted, stemmed, seeded, chopped
  • 1/2 large or 1 medium onion, chopped
  • 2 cloves chopped garlic
  • 1 tbs. corn or olive oil
  • 2 tbs. white wine vinegar
  • 3-4 tbs. chipotle chile adobo sauce or 1- 7 oz. can chipotle salsa (San Marcos or La Costena)
  • 1 tbs. dry Mexican oregano
  • 1 1/2 tsp. salt
  • 1 tsp. ground pepper
  • 1 tbs. cilantro leaves

Directions

  1. Peel husks from tomatillos, wash and core them. Quarter.
  2. Core the tomato. Quarter.
  3. Roast, stem, seed, chop jalapenos.
  4. In a large sauce pan, saute the onion and garlic in oil until soft.
  5. Add all other indredients to pot.
  6. Cover and cook on medium low heat 5 minutes.
  7. Stir and mash the tomatillos and tomato.
  8. Cover, cook for 10-15 minutes on medium low heat, until everything is very soft.
  9. Let cool.
  10. Pulse in blender until desired consistency.
  11. To thin, add chicken broth or water.