Taco Bell Cantina Chicken Sauce Recipe
When it comes to Taco Bell’s Cantina Chicken Sauce, its rich flavor often sparks curiosity among food enthusiasts. What’s its secret? At its heart lies salsa verde—a staple at family gatherings across Mexico.Today, we’re diving into three ways to make this iconic green sauce, each with its unique twist. Let’s find out which one’s the best (and maybe learn a little more about my blood type—stay tuned)!
Ingredients
- 3 tomatillos husks removed and cleaned
- 2 tbsp. chopped onion roughly ¼ of an onion
- 1 serrano pepper or 1 jalapeño for milder heat
- ⅓ cup water adjust as needed
- A handful of cilantro about 3 sprigs
- 1 ripe avocado
Instructions
- Clean and cube the tomatillos for better blending.
- Add the tomatillos, onion, pepper (wear gloves!), water, cilantro, and avocado into the blender.
- Blend until smooth. Adjust water to reach your desired consistency.
- Garnish with chopped cilantro and diced avocado for extra freshness.
Video
Notes
You can store up to 4–5 days when kept cold. For longer storage, freeze it in small portions using airtight freezer bags or ice cube trays; it stays fresh for up to 3 months this way. Before serving, thaw in the refrigerator overnight and give it a good stir.