Taqueria Salsa

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You know how salsa is always different when you go to a Mexican Restaurant? Some places it’s chunky, some places it’s smooth, some places it’s bland and some places it’s spicy. Salsa is as individual as the person making it! For this recipe, I want to help you make a Taqueria-style salsa – which has a smooth consistency and a moderate spice level. This Taqueria Salsa is perfect for dipping chips in, adding to tacos and burritos or dipping a Taco Grilled Cheese in it – like we did!

Taqueria Salsa

The big difference about this salsa is that you actually cook it instead of just chopping up the ingredients and serving. After you blitz it with the immersion blender, you want to cook in a shallow saute pan to really bring the flavors together. It also gives it the deeper red color (it will look almost pink after you blitz it). Once it’s cooked and cooled you can store it in the fridge in a sealed jar for up to a week.

Taqueria Salsa

You can increase or decrease the amount of spicy you want by keeping or removing the seeds and ribs of the jalapeno or you can add another – stronger -pepper all together. I think this recipe has just the right amount of heat – you can taste the flavor of the jalapeno without it setting your mouth on fire.

Taco Grilled Cheese

Now, I did something a little different with salsa. I served it with Taco Grilled Cheese, in the place of a tomato soup. So I took the idea of grilled cheese and tomato soup and next-leveled it by adding in meat and beans to the sandwich and making the “soup” spicy. It really was a gamble that worked out in my family’s favor – as they all loved it!

Now Let’s Get Cookin’!

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Taqueria Salsa

A smooth and spicy taqueria style salsa.
Course Sauce
Cuisine American, Mexican
Keyword salsa, Sauce, tomato
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2 cups

Ingredients

  • 4 Roma Tomatoes rough chopped
  • 1 Jalapeno rough chopped
  • 1 Small White Onions rough chopped
  • ½ cup Cilantro rough chopped
  • 1 Lime zest and juice
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Chili Powder

Instructions

  • Prepare all of the ingredients.
  • Add ingredients to a blender and blitz until desired level of chunkiness (should be mostly smooth).
  • In a large saute pan over medium-low heat, a salsa and let simmer, stirring regularly for about 10 minutes. Remove from heat and pour into a mason jar. Let cool for at least 15 minutes before putting ring and lid on.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

4 thoughts on “Taqueria Salsa

  1. Michele Morin – Warren, Maine – Michele Morin is a teacher, blogger, reader, and gardener who finds joy in sitting at a table surrounded by women with open Bibles. She has been married to an unreasonably patient husband for thirty years, and together they have four sons, two daughters-in-love, three grandchildren, and one lazy St. Bernard. Michele loves hot tea and well-crafted sentences, poems that stop her in her tracks and days at the ocean with the whole family. She laments biblical illiteracy and advocates for the prudent use of “little minutes.” She blogs at Living Our Days, and you can connect with her on Facebook or Twitter.
    Michele Morin says:

    Oh, a great recipe for summer picnics!

  2. Spicy, hubby would like this. Thanks so much for linking up with me at the Unlimited Link Party 28. Pinned!

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