• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breakfast
    • Bread
    • Dessert
    • Dinner
    • Instant Pot & Slow Cooker
    • Salads
    • Side Dishes
    • Snacks & Drinks
    • Soup & Chili
    • Sunday Dinners
    • Tips & Tutorials
  • About Us
  • Contact

Borrowed Bites logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Us
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Snacks & Drinks

    Published: Aug 24, 2021 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

    Easy Taco Salsa (Street Taco Sauce)

    • Facebook
    Jump to Recipe
    Bowl of Street Taco Sauce with text overlay
    Overhead bowl of Cooked Street Taco Salsa with text overlay

    This easy Taco Salsa recipe is made with fresh vegetables and spices that are pulsed in a blender and cooked in a hot pan to make an authentic Mexican street taco sauce. With hints of smoky, spicy flavor complemented by fresh lime and cilantro, it's the perfect cooked salsa for tacos, burritos, or chips and dip. It's a true restaurant-style salsa that you'll love every time!

    White bowl of taco salsa with cilantro garnish and chips in background.
    This easy Taco Salsa is an authentic Mexican salsa for tacos, Mexican bowls, or serving with chips!
    Skip to:
    • 🍅 Ingredients for cooked salsa
    • 🔪 How to make Taco Salsa
    • 👨‍👩‍👧‍👦 For a crowd
    • 🙋 Questions and Answers
    • 📖 Other Mexican favorites
    • 👨🏼‍🍳 Tips & Tricks
    • 👋 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    If you're looking for a new restaurant-style, flavorful salsa that's easy to make and a deep red color, this Taco Salsa recipe is just for you! Traditionally, an authentic Mexican salsa recipe like this one could be called salsa roja, salsa de mesa, or roja salsa frita (fried salsa). Whatever you call it, this cooked salsa makes an ideal street taco sauce or appetizer for game day, Taco Tuesday, or Cinco de Mayo!

    The original inspiration for the flavors and ingredients in this recipe came from Alton Brown’s Salsa Recipe, while the cooking method was inspired by the process in our Chicken Tortilla Soup. For another great salsa recipe, check out our Roasted Pineapple Habanero Salsa.

    🍅 Ingredients for cooked salsa

    Ingredients for street taco sauce on marbled countertop.
    Start with ultra-fresh, ripe vegetables for the most flavorful blender salsa.

    A full list of ingredients is in the recipe card below, but here are some useful tips:

    • Roma tomatoes: This recipe uses fresh tomatoes, not canned. The flavor just isn't the same, so I don't recommend substituting.
    • Jalapenos: If you want extra spice, leave the seeds in. For a milder salsa, remove them.
    • Red bell pepper: Adds flavor, but not spice.
    • Guajillo chiles: These are mirasol chiles that, once dried, are called guajillo chiles. They add a delicious smoky flavor to the salsa. You can find them at a Mexican market or in the Mexican aisle at many grocery stores, or you can even get guajillo chiles (affiliate) online. You can also substitute with dried ancho chiles.
    • Chili powder: This adds tons of flavor - don't skip it.
    • Lime juice: Use freshly-squeezed lime juice (not the bottled kind). It honestly makes the biggest difference!

    🔪 How to make Taco Salsa

    This salsa can be made in 4 simple steps.

    1. First, chop the fresh ingredients into large chunks and throw them in a blender along with the dried chiles and chili powder. Blend until smooth.
    2. Next, heat the olive oil over medium-high heat in a deep pot or dutch oven (affiliate). Once hot, pour in the salsa and cook for 8-10 minutes, stirring often. The salsa will splatter and pop as it cooks, so be careful!
    3. Remove the salsa from the pan and let it cool to room temperature.
    4. Last, stir in the lime juice, cilantro, salt, and pepper.
    How to make taco salsa in three steps - blending, cooking, and garnishing.
    After blending, fry the salsa in hot oil. Cooked salsa takes on a deep red color and brings out amazing flavor!

    👨‍👩‍👧‍👦 For a crowd

    When we invite crowds over for taco night, this Taco Salsa is one of the first to get devoured. Making an extra large batch is super easy - just double or triple the ingredients depending on the size of the crowd. I recommend blending one recipe at a time, then cooking it all together (most blenders aren’t big enough for 2-3 recipes).

    🙋 Questions and Answers

    Should salsa be cooked?

    Not all salsa need to be cooked. However, in this recipe frying the salsa in hot oil enhances the flavor, deepens the color, and helps bind the salsa together. Leaving it uncooked simply does not have the same results. Don't skip it!

    How do I cool the salsa faster if I’m in a hurry?

    If you are in a pinch and need the cooked salsa to cool fast, pour it in a thin layer on a cookie sheet and pop it in the freezer. Stir it every 5-7 minutes until it is cool.

    How long will salsa last in the fridge?

    If stored in an air-tight container, this street taco sauce should last up to a week in the fridge. But fair warning... it will probably all be eaten by then. 😉

    What should I serve this salsa with?

    This is a great salsa recipe for tacos, Mexican bowls, or burritos. We also love serving it as an appetizer with tortilla chips!

    Overhead view of Mexican street taco sauce surrounded by plate of chips.
    Serve this street taco sauce with chicken or steak tacos, burritos, Mexican bowls, and more.

    📖 Other Mexican favorites

    • Taco Salsa (or Street Taco Sauce) is killer good on (you guessed it)... street tacos! Try this amazing Grilled Street Taco Marinade on chicken or skirt steak.
    • Cilantro Lime Rice is a super easy Mexican side dish that can be made in the Instant Pot or on the stove with just a few simple ingredients.  
    • A go-to staple in our house, this Chicken Tortilla Soup is perfect for cold, wintery days. Super flavorful and healthy too!

    👨🏼‍🍳 Tips & Tricks

    • Use the best fresh ingredients you can find. The more flavorful the vegetables, the better the salsa will be. 
    • Cook the salsa in a very deep pot or use a splash guard/splatter screen. The salsa splatters and pops a lot while cooking, so this will save you some cleanup.
    • To keep the lime juice and cilantro tasting fresh, wait until the salsa is fully cooled before mixing them in.

    👋 Connect with us!

    If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food! To get our new recipes straight to your email, subscribe to our newsletter.

    📋 Recipe

    Bowl of Mexican salsa roja with chips on plate underneath.

    Easy Taco Salsa (Street Taco Sauce)

    This easy Taco Salsa recipe is made with fresh vegetables and spices that are pulsed in a blender and cooked in a hot pan to make an authentic Mexican street taco sauce. With hints of smoky, spicy flavor complemented by fresh lime and cilantro, it's the perfect cooked salsa for tacos, burritos, or chips and dip. It's a true restaurant-style salsa that you'll love every time!
    5 from 7 votes
    Print Pin Rate
    Course: Appetizer, Salsa, Snack
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 3 cups
    Calories: 103kcal
    Author: Borrowed Bites

    Ingredients

    • 6 roma tomatoes cut in half
    • 1 red bell pepper cut into large chunks
    • 2 jalapeños tops removed
    • ½ medium red onion cut into large chunks
    • 1 tablespoon garlic minced
    • 2 guajillo chiles dried (or substitute with dried ancho chiles)
    • 1 teaspoon chili powder
    • 1 tablespoon olive oil
    • 2 tablespoon lime juice
    • ¼ cup cilantro chopped
    • 1 teaspoon kosher salt
    • ¼ teaspoon pepper
    Prevent your screen from going dark

    Instructions

    • Add tomatoes, bell pepper, jalapeños, red onion, garlic, guajillo chiles, and chili powder to blender. Blend until smooth.
    • In a deep pot or dutch oven, heat olive oil over medium-high heat until hot. Pour in salsa and cook for 8-10 minutes, until salsa has reduced, thickened slightly, and deepened in color. Careful - salsa will splatter and pop.
    • Remove from pan and allow to cool to room temperature. Once cool, stir in lime juice, cilantro, salt, and pepper. Serve on tacos, burritos, Mexican bowls, or with chips.
    • We love comments! Please come back and leave us one after you’ve tried this recipe.

    Notes

    Tips & Tricks
    • Use the best fresh ingredients you can find. The more flavorful the vegetables, the better the salsa will be. 
    • Cook the salsa in a very deep pot or use a splash guard/splatter screen. The salsa splatters and pops a lot while cooking, so this will save you some cleanup.
    • To keep the lime juice and cilantro tasting fresh, wait until the salsa is fully cooled before mixing them in.
     
    To cool the salsa faster: 
    If you are in a pinch and need the salsa to cool fast, pour it in a thin layer on a cookie sheet and pop it in the freezer. Stir it every 5-7 minutes until it is cool.

    Add Your Own Notes

    Click here to add your own private notes. They will only be visible to you. If you clear your browser's cache, they will be lost.

    Nutrition

    Calories: 103kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 798mg | Potassium: 484mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3281IU | Vitamin C: 85mg | Calcium: 21mg | Iron: 1mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

    More Snacks and Drinks Recipes

    • Easy Bruschetta with Mozzarella
    • Spicy Jalapeno Deviled Eggs (With Candied Bacon!)
    • Addictive Shredded Chicken Sliders (with Hot Honey!)
    • Caramel Apple Slices (no sliding caramel!)
    • Facebook
    • Instagram
    • Pinterest

    Reader Interactions

    Comments

      Leave a comment! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jeff W. says

      October 22, 2022 at 10:25 am

      Should I core the tomatoes?

      Reply
      • Misty says

        October 22, 2022 at 12:13 pm

        There is no need to core the tomatoes, but you can if you prefer to.

        Reply
    2. Mitzi White says

      June 21, 2022 at 9:04 pm

      Looking at you taco salsa recipe and how you use the Guajillo pepper. Do you rehydrate the pepper?

      Reply
      • Misty says

        June 26, 2022 at 4:23 pm

        Hi Mitzi, since this salsa is blended there is no need to rehydrate the chilis. Just pop them in the blender and zoom really well. Enjoy!

        Reply
    3. Patricia says

      May 05, 2022 at 4:26 pm

      5 stars
      This was sooo good. I substituted a heaping tsp of ancho Chile powder for each chile since that is what I had on hand. So yummy!

      Reply
      • Misty says

        May 08, 2022 at 9:36 am

        Great tip! Thanks for sharing. Glad you liked it.

        Reply
    4. Martha says

      September 09, 2021 at 11:07 am

      5 stars
      Delicious!

      Reply
      • Misty says

        September 11, 2021 at 6:46 pm

        Glad you liked it!

        Reply
    5. Tammy says

      January 21, 2021 at 12:21 pm

      5 stars
      This is one of the best salsas I have found on the internet thus far. I added a little cumin for my families taste buds, and used ancho chile powder, since that is what I had on hand. Thank YOU!

      Reply
      • Misty says

        January 21, 2021 at 12:51 pm

        So happy to hear how much you enjoyed it! The cumin sounds delish!

        Reply
      • Nicole says

        August 07, 2021 at 7:23 am

        If you don’t add the cilantro and lime could this salsa be canned?

        Reply
        • Misty says

          August 07, 2021 at 12:38 pm

          Hi Nicole! To be completely honest, we really don't have enough canning experience to know. We've only ever made it fresh and stored it in the fridge. But we hope you enjoy it!

          Reply
    6. Dave says

      July 16, 2020 at 11:40 am

      5 stars
      So goooood!

      Reply
      • Misty says

        July 22, 2020 at 3:09 pm

        Yay, happy you loved it!

        Reply
    7. Melanie says

      July 16, 2020 at 10:02 am

      5 stars
      The flavor of this salsa is unbelievable. We ate all of it!

      Reply
      • Misty says

        July 16, 2020 at 10:03 am

        So glad you liked it!

        Reply

    Primary Sidebar

    circle profile picture of Danielle and Misty

    Hi! We are Danielle and Misty: a mom and daughter with a serious passion for seeking out the best recipes to serve again and again to those we love. With a mix of everyday favorites and indulgent weekend fare there is something here for you and yours as you develop your own family traditions.

    More about us →

    Easy Healthy Recipes

    • Healthy Homemade Granola Recipe
    • AMAZING Lemon Quinoa Salad with Feta
    • Honey Mustard Sheet Pan Chicken and Vegetables
    • Roasted Tomato Soup Recipe
    • Easy Maple Chicken (with Dijon Mustard)
    • Fresh Mango Habanero Salsa (Only 6 Ingredients!)
    • Perfect Baked Sweet Potatoes with Sweet and Savory Toppings
    • Greek Quinoa Salad Bowl

    Side Dish Recipes

    • Perfect Roasted Corn (w/ frozen corn)
    • Crispy Hasselback Potatoes (w/ Yukon Gold Potatoes)
    • Easy Fruit Salad Dressing
    • How To Make Cornbread (Moist!)

    Cozy Comfort Food Recipes

    • Chicken Tortilla Soup
    • Easy Homemade Chicken Pot Pie
    • Easy Homemade Mac and Cheese (One Pot!)
    • Easy Green Enchiladas with Honey Lime Chicken
    • Jiffy Jalapeno Cornbread
    • Electric Skillet Lemon Chicken
    • EASY Carroll Shelby Chili (w/ options for a crowd)
    • Pot Roast Seasoning (2 ingredients!)

    Popular Recipes

    • Easy 4-Ingredient Potato Soup (Slow Cooker or Stovetop)
    • Honey Mustard Sheet Pan Chicken and Vegetables
    • What to Eat with Tzatziki (20 Ideas!)
    • 4-Ingredient Slow Cooker Tri-Tip Roast
    • Crock Pot Chuck Roast (SO tender & easy!)
    • Easiest Rhodes Rolls (Frozen Dinner Rolls w/ Butter and Herbs)

    Trending on Pinterest

    • The Best Cast Iron Pan Pizza Recipe
    • Crusted Chicken Romano (Cheesecake Factory Copycat!)
    • Molten Chocolate Lava Cakes (In Muffin Tins)
    • Honey Mustard Sheet Pan Chicken and Vegetables
    • Italian Chopped Salad (with options for a crowd)
    • The Perfect Chocolate Bundt Cake, Every Single Time

    Footer

    ↑ back to top

    Social Media

    • Facebook
    • Instagram
    • Pinterest

    Newsletter

    • Sign Up! for emails and updates

    About

    • Contact
    • About Us
    • Privacy Policy

    Copyright © Borrowed Bites 2021