SalsasEasy

Taqueria-Style Red Salsa

Name: Taqueria-Style Red Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 15 Dried árbol chilli; 4 Dried guajillo chilli; 4 Tomato; 3 Garlic cloves; 0.5 White onion; 0.25 tsp Cumin; 15 ml Vegetable oil; 1 to taste Salt

25 min (10 prep + 15 cook) Easy 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 29 Mar 2026

Intense red salsa made with roasted arbol and guajillo chillies, tomato and garlic. The classic salsa found in Mexican taco shops.

About this recipe

Salsa taquera is a spicy, aromatic red salsa made with roasted arbol and guajillo chillies, tomato, garlic and onion. The salsa found in every taco shop across Mexico.

History & Origin

Salsa taquera is the quintessential red salsa of Mexican taco shops, that indispensable condiment served in small plastic bottles alongside tacos. Its origin is urban and popular, born in the taquerias of Mexico City and spread throughout the country. What distinguishes salsa taquera from other red salsas is the specific combination of arbol chilli (intense heat and smokiness) with guajillo chilli (colour, body and subtle sweetness). This creates a perfect balance between spiciness and flavour. In taco shops, salsa taquera is an art form. Each taco maker has their own secret formula, adjusting the proportions of chillies, the level of toasting and the amount of garlic. Salsa taquera represents the democratisation of Mexican food: it is free, available to everyone, and transforms a simple taco into a complete experience. It is perhaps the most consumed condiment in Mexico after green salsa.

Estimated cost

£2.50

Total cost

£0.31

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

Protein

Carbohydrates

Fat

Fibre

180mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Remove the tallos of the árbol chillies and guajillo. Toast in a comal (flat griddle) dry over medium heat until cambien of colour and suelten aroma, without quemarlos.
💡 If you prefer less picante, remove the seeds of the árbol chillies.
2
In the same comal (flat griddle), asa the tomatoes, the garlic and the onion until they are well chamuscados on all sides.
3
Place the chillies toasted in a bowl with hot water. Leave hidratar 10 minutes and drain.
4
Blend the chillies hidratados with the tomatoes roasted, the garlic, the onion, the cumin, salt and a little water until you get a smooth sauce.
5
Heat the oil in a frying pan and frand the saltsa licuada for 5 minutes until oscurezca and concentre its flavour. Adjust salt.
6
Leave to cool and serve at room temperature or cold. Se conserva in the fridge until a semana.