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Salsa Casera Roja (Orange Taquera Sauce)

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


  • Blender or food processor


  • 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)


  • 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.


From the kitchen of palatablepastime.com
Keyword orange taco sauce
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