Salsa Casera Roja (Orange Taquera Sauce) is the infamous orange taqueria taco sauce with the distinctive orange color.
Salsa Casera Roja (Orange Taquera Sauce)
By Sue Lau | Palatable Pastime
Salsa Casera Roja (Orange Taquera Sauce), is my recipe of the day, which is a homemade type of salsa you often see see out at taquerias as part of a set of three: the red, the green and the orange sauces.
Salsa casera roja has a moderate heat level from the use of manzano chiles. You can also use habanero chiles if your chiles are generally anemic on heat (as mine are now in January) or you can adjust to taste with different chiles.
The defining character of this salsa is the orange color, which actually comes from the emulsion of oils, and not from anything weird like carrots or oranges. The same thing happens when making classic orange colored French dressing. Remember that? It’s sort of retro. My mom loved that stuff.
But I love this sauce, and can be found hosing my taqueria style tacos with it.
The salsa is a cooked type and this makes a bit. Three pints in fact. It will last a while in the fridge, or feel free to freeze some of it for later. That’s probably best done by pouring into ice cube trays, and popping the frozen cubes of salsa into a freeze bag when it is firm.
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Taqueria Style Tacos
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Salsa Casera Roja (Orange Taquera Sauce)
Equipment
- Blender or food processor
Ingredients
- 1-1/2 pounds fresh tomatillos
- 1 large onion
- 14.5 ounce can fire roasted salsa ready diced tomatoes
- 2 tablespoons cider vinegar
- 1 head garlic (cloves peeled and separated)
- 1 tablespoon salt
- 1 tablespoon pasilla chile powder
- 3 fresh Manzano chiles or 1-3 habanero chiles (habanero often hotter)
- 3/4 cup olive oil
- 1/4 cup achiote (annato oil)
Instructions
- Bring all ingredients except the achiote and olive oil to a boil in a saucepan.
- Simmer fifteen minutes, stirring frequently.
- Divide mixture into two batches and puree, adding half of each type of oil in a thin stream while the blender or food processor is running.
- Store refrigerated up to two weeks or freeze.
- Makes 3 pints.
Notes
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