Hi everyone – I’m looking for a recipe for traditional carne asada taquero salsa. This is very typical salsa you can find in San Diego and taco stands throughout Tijuana.
I can’t seem to find the right way to make this. It doesn’t seem to be roasted, has no cilantro, and appears to be a bit thick in texture. Is everything boiled then blended?
I’m not sure what type of peppers this uses either – there’s usually a good kick to this, but can’t tell if it’s green/red jalapeños or serranos, or whether it’s Chile de arbol (or something else I’m not thinking of).
If anyone has a decent recipe it would be super helpful! Thank you
by MHaber
1 Comment
This looks like a boiled and blended chile de arbol salsa to me.
Edit: Check out some of the recipes in the [stickied link](https://www.reddit.com/r/SalsaSnobs/comments/efljku/introductory_post_for_new_users/) at the top of this sub