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The Never Ending Search for an Authentic Taqueria Salsa Roja Recipe

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Home Cooking Taqueria

The Never Ending Search for an Authentic Taqueria Salsa Roja Recipe

Moose | | Mar 28, 2012 12:19 PM

I've been working at this for a couple of years, and still haven't gotten it anywhere close to what I taste at better So Cal Taquerias. I've cranked out some pretty tasty salsas, but they just don't seem close to what I'm going for.

Most commonly, I've used the following ingredients:

Chile arbol
Tomatillos
Roma Tomatoes (Sometimes with, sometimes without)
Onion (Sometimes with, sometimes without)
Salt
A bit of clove and cinnamon

I've tried making the salsa by just toasting the chiles, then blending, or toasting, then boiling them in water before blending. I've also done it with and without broiling the tomatillos and if I use them, tomatoes and onion. I've also tried using additional chiles like guajillos, in addition to sometimes using some lime juice, or even a bit of chicken stock base, but no matter what, there's something very elemental missing. I could best describe it as a "tangy" or "savory" flavor that's just not present. I know I'm getting enough salt, so that's not it for sure. I've tried every recipe I've found for this in both original form and using many different variations, and it's still off.

Any feedback would be appreciated!

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