Taqueria — Mexican Recipe | CookOS

Taqueria

Name: Taqueria
Prep time: 5 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6-8 large serrano peppers (stems removed ); 2 cloves of garlic; 1/8 section of medium white onion; handful of fresh cilantro (adding cilantro is optional); Juice of 1 large lime; 1/2 cup avocado oil; Salt to taste; 8-10 large green jalapeño or 15 serrano (8-10 oz) (FOR GREEN VERSION); 4-6 cloves of garlic (4 cloves if large, 6 cloves if they are small); 1/4 section white onion; 1 cup avocado oil (neutral oils work best); small handful of cilantro; Juice of 1 lime; Salt to taste

Preparing an authentic taqueria-style salsa is easier than you think!

🌍Mexican 🏷️Salsa 🏷️Taqueria-style

Total

1h 20m

Servings

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Pinaenlacocina

Ingredients

6-8 large serrano peppers (stems removed )

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2 cloves of garlic

1/8 section of medium white onion

handful of fresh cilantro (adding cilantro is optional)optional

Juice of 1 large lime

1/2 cup avocado oil

Salt to taste

8-10 large green jalapeño or 15 serrano (8-10 oz) (FOR GREEN VERSION)

4-6 cloves of garlic (4 cloves if large, 6 cloves if they are small)

1/4 section white onion

1 cup avocado oil (neutral oils work best)

small handful of cilantro

Juice of 1 lime

Salt to taste

14 Ingredients

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Instructions

1
Remove stems from serrano peppers Transfer peppers, garlic and onion to a sauce pan. Cover with water and bring to a boil. Reduce heat and simmer for 5-6 minutes. Remove from heat and let cool.
2
Drain the water from saucepan and transfer ingredients to the blender. Add juice of 1 lime, cilantro, oil and salt to taste. Blend on high until very smooth! Enjoy!
3
When ready, using a slotted spoon, transfer all of the ingredients to the blender. Add lime juice, cilantro and salt to taste. Blend on high for 1 minute. Slowly begin to stream in some of the oil left in the skillet a little at a time. The salsa will become extra creamy and blend easily. If you add too much oil, it will separate and not become creamy. Salsa should become lighter in color. Store for up to two weeks refrigerated. Store leftover infused oil and use it for cooking.