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Bowls of red and green taco sauce with other taco toppings in the background.
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Red and Green Mexican Sauces

Looking for delicious Mexican sauce recipes for your tacos? Try these easy homemade red and green Mexican sauce recipes. The green sauce perfectly blends jalapeños and garlic, while the red sauce features tomatoes and ancho chili pepper for a rich, deep flavor.
Course Sauces
Cuisine Mexican/Tex-Mex
Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Servings 10
Calories 86kcal
Author Michelle Ordever

Equipment

Ingredients

For Green Sauce

  • 4-5 jalapeños deseeded (optional) and stems removed
  • 1 Tbsp minced garlic
  • ¼ cup diced white onion
  • 1 tsp salt
  • ½ cup vegetable oil

For Red Sauce

  • 2 lbs fresh Roma tomatoes (plum tomatoes), diced
  • ¼ cup chopped cilantro (fresh coriander)
  • 2 jalapeños deseeded (optional) and stems removed
  • 1 tsp minced garlic
  • 1 Tbsp fresh lime juice
  • 1 Tbsp vegetable oil
  • 1 tsp ground ancho chili pepper
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp Mexican oregano
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper
  • ½ tsp sugar
  • ¼ cup water
US Customary - Metric

Instructions

  • To make the green sauce, place the jalapeños into a large saucepan and cover with water. Bring to a boil on high heat, then reduce to medium heat and simmer for 10 - 15 minutes or until the jalapeños are tender. Remove the jalapeños from the pan and set them aside.
  • Place the cooked jalapeños into a blender or food processor with the remaining green sauce ingredients. Blend on high until fully combined.
  • Transfer the green sauce to a bowl and cover with a lid or plastic wrap. Refrigerate for 1 hour before serving.
  • To make the red sauce, place the tomatoes, cilantro, onions, jalapeños, garlic, and lime juice into a food processor or blender. Blend on high until smooth.
  • Add oil to a large saucepan over medium heat. Add the blended red sauce mixture and the remaining red sauce ingredients to the pan. Stir to combine and cook for 5 minutes before reducing heat to low and cooking for another 15 minutes, stirring occasionally.
  • Transfer the red sauce to a bowl and cover with a lid or plastic wrap. Refrigerate for 1 hour before serving.
  • Serve the red and green sauces with tacos or tortilla chips. Enjoy!
    Bowls of red and green taco sauce with other taco toppings in the background.

Nutrition

Serving: 1 | Calories: 86kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 153mg | Fiber: 1g | Sugar: 2g