Salsa Para Tacos - Tucson's El Charro

READY IN: 10mins
Recipe by Mme M

Use garlic puree Garlic Puree - Tucson's El Charro. Chef Carlotta Flores, owner of El Charro Cafe.

Top Review by RichTaylor

This recipe is pulled directly from the El Charro cookbook, published in 1998. It contains the ingredients used in their salsa, but the conversion of the recipe from their restaurant numbers, to this one is all wrong. Seriously, 1/2 cup oil for 32 oz of salsa? If you make this recipe as-is (I did when I first got the book, because I always make a recipe as written whether it looks right or not), you will wind up with the nastiest tub of slop you can imagine. I did figure it out, by testing and heading to El Charro to taste, and testing again. I'll publish it under my own account later.

Ingredients Nutrition


  1. Mix all ingredients in a saucepan. Bring to the boil and turn off the heat.
  2. Cool. Taste and adjust seasoning.
  3. Can be served cold or hot.
  4. Refrigerate up to 1 week.

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