Description
A vibrant, homemade taquería-style red sauce that adds fiery flavor to tacos and more.
Ingredients
Scale
- 4 medium ripe tomatoes (cored, about 650 g)
- 3 –6 dried chiles de árbol (stems removed)
- 1/4 medium white onion (roughly chopped, about 40 g)
- 2 garlic cloves (peeled, about 8 g)
- 1/4 cup white vinegar or 3 tbsp fresh lime juice
- 1/4 cup cilantro leaves (lightly packed, about 10 g)
- 1/2 tsp fine sea salt (plus more to taste)
- 1/4 –1/2 cup water (as needed to thin out)
- 1/4 tsp Mexican oregano or a pinch of ground cumin
- 1 tsp sugar or a splash of orange juice
- 1 chipotle in adobo (optional)
- 1 ripe avocado (optional)
Instructions
- Toast the dried chiles in a dry skillet over medium heat for about 1-2 minutes.
- Soak the toasted chiles in warm water for about 15 minutes to soften.
- Cook the tomatoes, onion, and garlic by either roasting or boiling until soft.
- Blend the softened chiles, cooked vegetables, vinegar (or lime juice), cilantro, sea salt, and oregano until smooth.
- Taste and adjust with salt, sugar, or lime juice as needed.
- Optional: Strain the sauce for a smooth texture and blend with olive oil for a glossy finish.
- Transfer to a sterile jar and chill in the fridge for at least 1 hour before serving.
Notes
Store in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze in ice cube trays.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg