Longtime Houston food critic, author, and salsa pioneer, Robb Walsh, skips all the roasting and hard labor involved in some salsas and shows us how the taco trucks do it – quick and simple, with a few fresh ingredients thrown into the blender..

oh and by the way: Robb has a new book out called The Tex-Mex Grill and Backyard Barbacoa Cookbook.. Be sure to check it out!