Monday, May 2, 2016

Salsa Taquera Roja for SRC

 Rumor has it that I'm addicted to Mexican Food.  I would deny that claim except for the fact that when I can't think of anything else to make for dinner, I make Taco's or Enchilada's or Chile Relleno's or ...

Cause I know any of those dishes will be perfect for dinner.

In fact typing this I started thinking about some Chile Verde and my mouth started watering.

Salsa Taquera Roja with Homemade Tortilla Chips
Where am I going with this?  Well, it's that time of the month, our Secret Recipe Club reveal time that is.
My Secret Recipe Club assignment this month was Leslie of La Cocina de Leslie. 
Leslie lives in Mexico and is a stay at home mom to 4, wow.  She grew up in California but now resides in a small town outside of Guadalajara.   And she cooks a lot of Mexican food.  And shares how to do it with the world.  I've learned so much from her already.

I've told you about the Secret Recipe Club before.  We're a group of bloggers, who are broken into three groups who get an 'assigned' blog to make and post a recipe from each month.  My group posts the first Monday of the month and this is it.  And we aren't allowed to tell who we got until our "Reveal" day.

Can I tell you how excited I was to get this assignment?  Well, I was and then life got in the way and I didn't get to explore her blog as much as I would have liked. sigh.
But I did want to get some more salsa recipes.   I make a mean Pico de Gallo, and Chile Arbol sauce but I wanted to learn how to make a variety of salsa's. 

And then this week we ate at two different Mexican restaurants, and the salsa they put on the tables for the chips made me long for the spicy salsa's we used to get in UT.   One was just plain tomatoey, (is that a word?) and very bland and the other one had a teensy bit of a kick to it, but it was a tease.

I've been craving a nicely spicy salsa to dip my chips into and dress up the chicken with and well, I can just eat it as it.  With a spoon.

Oh come on, you've probably done it too.

At any rate I wanted to try some new variations.   One I've got bookmarked is this one, Chile de Molcajete which will be made this coming week, cause Cinco de Mayo is coming up.   But I have to wait until I can get some more Tomatillo's.

And I was interested in Leslie's Beer Battered Chile Relleno's cause I use Anaheim Chiles for mine.   I know Poblano Chiles are more correct.  I kinda do a combination of her two recipes.  I learned how to make the batter from a friend, which is basically egg and flour.

However, I think I will be trying my hand at these, just cause I want to try some in a soup.  

So many recipes' so little time.

It just so happened I had all the ingredients in house to make this Salsa Taquera Roja.  (aka Red Salsa)  I need to go buy more tomatillo's so I can make the Salsa Verde though. Here's the link for both of  them  Red and Green Salsa's  

Recipe:   Salsa Taquera Roja

1 lb. Tomatillo's, husks removed. ***
20  dried Arbol Chiles, stems removed  (I had some a friend had grown and dried and given to me)
3 cups water
1 garlic clove.

Place the tomatillo's in the water and  bring to a boil, turn down the heat to low and cook for about 12 to 15 minutes or until the tomatillos are cooked through.
Place the Arbol Chiles into the water and let them sit until softened.

Takes about 5 minutes or so.   Then throw the whole thing into a blender and blend, blend, blend.  or just use a food processor.  My food processor was sitting on the counter and I was too lazy to go get one of my three blenders out of the closet.  Yes, I know three is a little excessive.   But one was a wedding present, we bought another to use in the camper and the third one, well,  I can't remember why we bought that one.
I then put the salsa back on the stove and continued to cook it for another few minutes.  I thought it was a touch watery.  But it sure tasted good.
I know cause I tasted it.
Then I poured some on my Huevo, thinking maybe it might elevate it a little.  And I was totally right.  It did.
The unctuousness of the egg yolk blending with the sauce. Sublime.  Had to add a touch of cheese though.
Salsa Taquera Roja Huevo
  I was tempted to make another egg just so I could do it again.
Then I tried it with some home made chips, and had to restrain myself again.  I just ate the equivalent of two corn tortillas.   And I've got lots more salsa, giggle.   (I think I know what's for dinner, or a snack or ...)
I'm adding this salsa to my repetoire and next time I'm getting out the blender cause I think it would have worked better.  
BTW, I did not find this really spicy, but it had a lovely flavor to it. 
*** When buying fresh tomatillo's check for soft spots, as well as firmness.  I check under the husk as well, sometimes you'll find a big black spot, hiding. 

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. One can never have too many salsa recipes! And yes, this salsa is great served over huevos rancheros. So glad you liked the salsa taquera.

    1. I totally agree, there is no such this too many salsa recipes. I had such fun going through your blog and have lots and lots of recipes bookmarked to try.

    2. I meant to say... No such thing as too many salsa recipes. I should never try to type without having consumed more than a sip of coffee in the morning.

  2. What a great pairing for May! Great pick for Cinco de Mayo! I love chips and salsa. We consume very large quantities and it is always fun to make our own. Happy Reveal Day!

    1. We do too. And now that I know how to make this particular salsa, I will never be without good dipping salsa again. Happy Reveal Day right backatcha.

  3. That is one amazing salsa recipe! I love tomatillos, try to use them more often because they are so unique and delicious!

    thanks for one more recipe to put them to use!

    1. You're welcome. I love tomatillos as well, and try to have some on hand all the time, they freeze like a dream (which is a good thing) I am never sure about getting fresh ones here, and they add so much to so many recipes.

  4. I'm totally addicted to Mexican food!! And you can never have too many salsa recipes! I love this one, and love the tomatillos :-) Great pick!

    1. I agree and tomatillos are the bomb, I use a lot of them, but now I've got even more recipes I can use them in, and I'mmagonna.

  5. My extended family would love this! I love Mexican food but have to keep it on the mild side... Sadly.

    1. I did not find this very spicy at all, but it did have a great flavor. And I'm sorry your family has to enjoy it, on the mild side. But that's the great part of eating Mexican food, you can serve the hot stuff on the side and add it to your own food.

  6. YUM! I wish I had some tortilla chips right about now. Great src pick this month!

    1. Thanks, I had to make some tortilla chips the day I made the salsa cause I needed to try it with chips as well as on top of my egg, and it was good, both ways.

  7. Great Salsa! Thanks so much for sharing them with us at Full Plate Thursday and come back soon!
    Miz Helen


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