SALSA ROJA TAQUERA - The Taco Stand Salsa You Need

Salsa Roja Taquera – The Taco Truck Classic You Need

Introduction

It’s the color on this one for me.

That deep, vibrant red hits different, especially when it’s dripping down the side of a taco. This is my version of a salsa roja taquera, modeled after a taquería in Mexico City that does killer suadero tacos. They do two salsas at the stand, but the red one always hits harder for me.

This is the exact salsa I paired with my barbacoa recipe that made the cover of Food & Wine a few years back. It’s perfect for rich, braised, or roasted meats because it delivers acid, salt, and spice. Everything you want in a finishing touch. It’s also killer on double-fried baja style fish tacos… both of which I have recipes for on my YouTube channel.

Don’t sleep on the vinegar. Salsa is a seasoning. It should brighten, sharpen, and make the taco come alive.

Why This Salsa Works

🌶 Red jalapeños give it a deep heat and color
🍅 Tomatoes balance it with body and sweetness
🧄 Garlic + onion add savoriness
🧪 Vinegar brings acidity - don’t skip it
🍗 A pinch of chicken bouillon rounds it out (trust)

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Ingredients (Yields: 1 Quart)

• 565g (1¼ lbs) Roma tomatoes, quartered

• 330g (¾ lb) red jalapeños, stemmed

• 210g (¾ cup + 1 tbsp) water

• 60g (½ small) white onion, quartered

• 25g (5 cloves) garlic, peeled

• 15g (1 tbsp) Diamond Crystal kosher salt

• 8g (1 tbsp) white distilled vinegar

• 4g (1 tsp) Knorr chicken bouillon (optional but encouraged)

• 1.5g (¼ tsp) sugar, or to taste

Instructions

1️⃣ Simmer the Base

In a pot, combine tomatoes, jalapeños, onion, and water.
Bring to a simmer over medium heat. Cover and cook until the tomatoes have collapsed and everything is tender. Remove from heat and let cool slightly.

2️⃣ Blend & Season

Transfer to a blender. Add garlic, salt, sugar, bouillon (if using), and vinegar.
Blend until smooth, but don’t overdo it. You want a few seeds and bits for that classic texture.

3️⃣ Taste & Adjust

Add more vinegar or salt if needed. Salsa should wake the taco up, not weigh it down.

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Tools I Used

• Saucepan or small pot

• My Blender

• Chef’s knife + cutting board

• Heatproof container for cooling

Tips & Tricks

🔥 For more heat, swap in some chiles de árbol or chiltepín (if you like to live dangerously)
🧄 Don’t add garlic too early or it’ll get bitter, raw garlic balances the final salsa
💦 Too thick? Loosen it with a bit of reserved cooking water

Make It & Show Me

Made this for your taco night? Tag me @goatboyintl on IG so I can see it in action.
Got a salsa question? Drop it in the comments and I’ll get you sorted.