Salsa Taquera Mexicana

Salsa Taquera is probably the most-served, and quite possibly the most versatile, Salsa throughout Mexico.

Every street vendor, taco shop or restaurant will probably have some version of it on the table as a condiment. Salsa Taquera completes the three most popular Salsas in Mexico with Salsa Roja and Salsa Verde being the other two and can be used on anything such as Tacos, Enchiladas, Carne Asada, Pollo (chicken), Peces, Camarones y Langostas (Fish, Shrimps and Lobsters), Fajitas and what not. It's also great just as a dip with just some freshly made Tortilla chips.

There's actually not much to it to make this flavorful and somewhat spicy Salsa and I think the most labor intensive part of it is chopping up the peppers before they and all the other ingredients go into a blender.

So what do we need?

1.5 lbs of Husk Tomatillos (Husk peeled off), or 10 - 12 depending on size
1 lbs of tomatoes, about 2 large ones
6 garlic cloves, peeled and wooden ends cut off
1/2 lbs of Manzano or Morita chiles, de-seeded and cut into chunks
2 Serrano chiles, de-seeded and cut into chunks
1 red Jalapeno chile, de-seeded and cut into chunks
1 small Habanero chile (optional), de-seeded and finely minced
1 white onion, peeled and halved
1 Tbsp of dry oregano
1 tsp of smoked chipotle powder
1 tsp of sea salt
1 tsp freshly ground black pepper
1/4 cup of white vinegar
4-5 cups of water for boiling
juice of one lime
handful of cilantro

Start out by boiling the tomatillos, tomatoes and one half of the onion. When the skins start cracking and the flesh becomes soft, they're done. Carefully take them out of the water with a slotted spoon and transfer to a bowl.

While the tomatillos are boiling, turn your attention to the other ingredients. Clean the chiles from the seeds and white ribs. Mince the other half of the onion. Peel the garlic and cut off the wooden ends. Hold off on the Habanero for now and wait until the Salsa is done. It might be spicy enough for you. If not, and you want to add some serious heat, mince it finely and add to the finished Salsa later.

Transfer all the ingredients to a blender, including the lime juice, oregano, salt, pepper and the cilantro, and pulse until it's smooth. But don't blend it into a soupy liquid, though. You want a few little chunks here and there. Add the other half of the minced onion, combine everything and let it rest for at least an hour so that the flavors can disperse.

Serve with your favorite tacos, fajitas, steaks or your favorite Mexican dish. This Salsa adds a little kick and immense flavor to any dish.

  
Buen provecho!