Salsa Taquera

A thick, vibrant sauce where chili heat meets green tomato acidity. Charred skin flecks provide a direct smoky punch to the texture.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 148
• Protein: 4 g
• Carbs: 15 g
• Fat: 8 g

Ingredients

• 500 g Green tomato ( whole )
• 1 piece Onion ( halved )
• 3 piece Hot chili pepper ( stemmed )
• 2 piece Garlic ( peeled )
• 1 piece Fresh cilantro ( chopped bunch )
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 piece Lime juice ( juiced )
• 250 g Tomatillos ( husk and rinse )
• 2 piece Serrano pepper ( stemmed )

Instructions

1. Roast the vegetables

   Heat a dry pan. Place the green tomatoes, tomatillos, onion, peppers, and serrano peppers. Let the skin blacken and blister on all sides to obtain that characteristic burnt taste.

2. Blend the base

   Put the roasted vegetables in a blender with the garlic, cilantro, salt, and lime juice. Pulse in short bursts: we want a rustic texture with chunks, not a smooth puree.

3. Sear the sauce

   Heat the oil in a saucepan. Pour the salsa in all at once. Let it reduce over medium heat until the sauce coats the spoon and changes color to a matte olive green.

Chef's tips

• Don't peel the vegetables after charring; the black bits provide the authentic smoky taste.
• The final sear in hot oil is the secret to binding flavors and preserving the sauce longer.

Storage

Keeps for 5 days in the refrigerator in an airtight jar. Flavors intensify after 24 hours.