I’d wager it’s a cooked tomatillo salsa , probably flavored with some dried chili peppers likely Arbol.
corgi_naut
Looks like a red salsa my mother in law makes…she would use ~ 15 tomatillos with 5-6 guajillos and 3-4 arbols
ColemanGreene
Why not ask them if you can just buy it by the quart, or if they’d share the recipe? Also, bribing cooks with $ and beer by the back door can potentially result in a pic from the recipe book most restaurants keep.
If it’s someone’s mom or aunt who makes it you may be SOL.
HAL_9_TRILLION
I think arbol is too overwhelming in flavor, it just takes over everything. Try pequin instead. Here’s a good recipe that’s a lot like my local taqueria (hot as blazes, by the way):
1/4oz (7g) Chile Pequin (typical packet size) 1/2 Tbs vegetable oil 1 tsp chipotle adobo puree 3/4 cup water 1 lemon, juice of 1 Tbs chopped onion (brown or white) 1 clove garlic 1 tsp kosher salt 1/4 tsp black pepper 1/4 tsp sugar 1/8 tsp ground clove 1 Tbs tomato paste
Fry the chile pequin in the oil over medium heat until peppers are darkened and aromatic (just takes a few minutes – stir constantly, do not burn). Put everything in a blender and blend on high until everything is well incorporated. Refrigerate and serve.
stuntmandave126
You should just ask them what kind of chiles they use…
timanymartoonis
Get a job there ha
huligoogoo
Awesome Mexican blogger with amazing salsas and delicious Mexican food recipes [la piña en la cocina Mexican food and Salsas](https://pinaenlacocina.com/?s=Salsa) Check out her blog she’s on IG and Facebook too
t3jan0
I just came here to say that those tacos look bomb. I know what I’m having for lunch tomorrow
Blackheartss_26
That picture makes me hungry for tacos rn
Manrak13
I know what that is, as others have mentioned. Get about 8-10 tomatillos, cut up and sear until brown on pan. Take about (give or take) 8 del arbo chilils and toss in pan, keep heat kinda low and constantly keep moving in pan until they change color. Throw in blender with quarter onion, 1-2 clove garlic, salt and water to taste and consistency. Enjoy!
Eagle_Sudden
Is this in the bay area by chance?
GoldenDossier
Does it taste smokey? It could be morita peppers with tomatillo.
rosanegra9726
I worked in a taquería in Guadalajara a few years ago and aside from being the cashier I was in charge of prepping the salsas and the aguas frescas. This salsa is traditionally made with just tomatillo, chile de arbol and garlic.
Try using around 10-15 chiles and 1-2 cloves of garlic per pound of roasted tomatillos, add salt to taste and there you have your salsa.
maccunth
I’ve been trying to figure this salsa out too. Haven’t gotten even close. It’s really low on the heat, right? More tangy/fruity than it is spicy? I tried tomatillos and arbols, and it wasn’t close for me.
Shark_Attack-A
I’m thinking it’s chipotle, árbol, tomatillos, onion and garlic
15 Comments
I’d wager it’s a cooked tomatillo salsa , probably flavored with some dried chili peppers likely Arbol.
Looks like a red salsa my mother in law makes…she would use ~ 15 tomatillos with 5-6 guajillos and 3-4 arbols
Why not ask them if you can just buy it by the quart, or if they’d share the recipe?
Also, bribing cooks with $ and beer by the back door can potentially result in a pic from the recipe book most restaurants keep.
If it’s someone’s mom or aunt who makes it you may be SOL.
I think arbol is too overwhelming in flavor, it just takes over everything. Try pequin instead. Here’s a good recipe that’s a lot like my local taqueria (hot as blazes, by the way):
1/4oz (7g) Chile Pequin (typical packet size)
1/2 Tbs vegetable oil
1 tsp chipotle adobo puree
3/4 cup water
1 lemon, juice of
1 Tbs chopped onion (brown or white)
1 clove garlic
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp sugar
1/8 tsp ground clove
1 Tbs tomato paste
Fry the chile pequin in the oil over medium heat until peppers are darkened and aromatic (just takes a few minutes – stir constantly, do not burn). Put everything in a blender and blend on high until everything is well incorporated. Refrigerate and serve.
You should just ask them what kind of chiles they use…
Get a job there ha
Awesome Mexican blogger with amazing salsas and delicious Mexican food recipes
[la piña en la cocina Mexican food and Salsas](https://pinaenlacocina.com/?s=Salsa)
Check out her blog she’s on IG and Facebook too
I just came here to say that those tacos look bomb. I know what I’m having for lunch tomorrow
That picture makes me hungry for tacos rn
I know what that is, as others have mentioned. Get about 8-10 tomatillos, cut up and sear until brown on pan. Take about (give or take) 8 del arbo chilils and toss in pan, keep heat kinda low and constantly keep moving in pan until they change color. Throw in blender with quarter onion, 1-2 clove garlic, salt and water to taste and consistency. Enjoy!
Is this in the bay area by chance?
Does it taste smokey? It could be morita peppers with tomatillo.
I worked in a taquería in Guadalajara a few years ago and aside from being the cashier I was in charge of prepping the salsas and the aguas frescas.
This salsa is traditionally made with just tomatillo, chile de arbol and garlic.
Try using around 10-15 chiles and 1-2 cloves of garlic per pound of roasted tomatillos, add salt to taste and there you have your salsa.
I’ve been trying to figure this salsa out too. Haven’t gotten even close. It’s really low on the heat, right? More tangy/fruity than it is spicy? I tried tomatillos and arbols, and it wasn’t close for me.
I’m thinking it’s chipotle, árbol, tomatillos, onion and garlic