Salsa Casera Roja (Orange Taquera Sauce)

Salsa casera roja is the infamous orange taqueria taco  sauce set out on the table with the distinctive  orange color and  unsurpassable  flavor.
Salsa Casera Roja (Orange Taquera Sauce)

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.

Salsa Casera Roja (Orange Taquera Sauce)

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.

Salsa Casera Roja (Orange Taquera Sauce)

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Salsa Casera Roja (Orange Taquera Sauce)

Salsa Casera Roja (Orange Taquera Sauce)

Sue Lau
Prep Time 10 mins
Cook Time 15 mins
Course Condiments, sauces
Cuisine Mexican, Tex-Mex

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

From the kitchen of palatablepastime.com
Keyword orange taco sauce

Salsa Casera Roja (Orange Taquera Sauce)

Also from blogging friends:

The Salty Marshmallow: Best Easy Salsa:

salsa in a jar

 

One response

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