Salsa roja is a spicy red sauce recipe typical for Mexican cuisine. Made with charred tomatoes, jalapeño peppers, onion, garlic, cilantro and olive oil. Quick and easy to make. Ready in just 20 minutes!
WHAT IS MEXICAN SALSA ROJA
Mexican salsa roja or “spicy red sauce” is a traditional Mexican condiment made primarily from tomatoes and chilli peppers. It’s a staple in Mexican cuisine, used to add flavour and spice to a variety of dishes. The salsa roja can range from smooth to chunky, depending on personal preference and can be as mild or as spicy as you like.
This salsa is incredibly versatile. It can be used as a dip for tortilla chips or a topping for tacos, burritos and quesadillas. The charred, roasted vegetables give it a unique flavour that distinguishes it from other types of salsa.
INGREDIENTS YOU’LL NEED
- Tomatoes – tomatoes are the star of the show in salsa roja. Opt for ripe, large tomatoes as they offer the best balance of sweetness and acidity. Their juiciness is essential for creating a rich, flavourful salsa.
- Jalapeño peppers – jalapeños add the characteristic heat to salsa roja. Adjust the number of peppers based on your spice tolerance. For a milder salsa, remove the seeds and membranes, where most of the heat resides.
- Onion – onions provide a sharp bite and amazing flavour. Roasting it alongside the tomatoes and jalapeños mellows its sharpness, adding a subtle sweetness to the salsa.
- Garlic – a single clove of garlic is enough to impart a delicious pungency without overpowering the other ingredients.
- Fresh cilantro – fresh cilantro (or coriander leaves) adds amazing freshness and flavour that’s essential to a great salsa roja.
- Lime juice – the juice of half a lime adds a bright, citrusy note that lifts the salsa and balances the richness of the other ingredients.
- Olive oil – a tablespoon of olive oil brings the salsa together, adding a smooth texture and enhancing the flavour profile.
- Salt – salt is crucial for seasoning. Start with a pinch and adjust according to your taste preferences.
HOW TO MAKE MEXICAN SALSA ROJA
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Roast the vegetables. Place the tomatoes, jalapeños, and onion on a baking sheet. Set your oven to broil on high (2500C, grill setting). Broil the vegetables for about 5-7 minutes, turning them occasionally to ensure even charring. The goal is to achieve a nicely blistered skin on the tomatoes and peppers, and a lightly charred onion.
Step 2: Prepare the ingredients. Once the vegetables are charred, remove them from the oven and let them cool slightly. This will make handling and processing them easier. Remove the stems from the jalapeños. If you prefer a milder salsa, you can also remove the seeds and membranes from the peppers.
Step 3: Blend the salsa. In a blender or food processor, combine the roasted tomatoes, jalapeños, and onion with the garlic, fresh cilantro, olive oil, lime juice and salt. Blend until you reach your desired consistency. For a chunkier salsa, pulse the ingredients a few times, leaving some texture. For a smoother salsa, blend until completely pureed.
Step 4: Serve and enjoy. Taste the salsa and adjust the seasoning as needed. Transfer the salsa to a serving bowl and enjoy it with your favourite Mexican dishes. Whether you’re serving it with tacos, burritos, quesadillas, or simply with a bowl of tortilla chips, this salsa roja is sure to be a hit.
STORING AND FREEZING
One of the great things about Mexican salsa roja is that it stores well, making it a convenient make-ahead option. Here’s how to store and freeze your salsa roja to enjoy it later.
Refrigeration
Store your salsa roja in an airtight container in the refrigerator. It will keep well for up to a week. Be sure to give it a good stir before serving, as the ingredients can separate over time.
Freezing
Salsa roja also freezes beautifully. To freeze, transfer the salsa to a freezer-safe container or a zip-top bag. Make sure to leave some space at the top, as the salsa will expand when frozen. It will keep in the freezer for up to 3 months. To use, thaw the salsa in the refrigerator overnight and stir well before serving.
TOP TIPS
- Use fresh ingredients: Fresh, ripe tomatoes and vibrant cilantro make a huge difference in the flavour of your salsa roja.
- Char the vegetables well: Don’t be afraid to get a good char on your vegetables. The blistered skins add a smoky depth to the salsa recipe.
- Adjust the spice level: Customize the heat by adding more or fewer jalapeños and consider removing the seeds and membranes for a milder salsa.
- Balance the flavours: Taste your salsa and adjust the salt and lime juice as needed. The right balance of seasoning can make all the difference.
- Experiment with consistency: Whether you prefer a chunky or smooth salsa, blend to your desired consistency. A chunky salsa provides texture, while a smooth one is great for drizzling.
You may also enjoy…
Easy Buttermilk Crispy Chicken Sandwich
FAQ
Can I use other types of peppers in this recipe?
Absolutely! If you prefer a different level of heat or flavour, you can substitute the jalapeños with other chilli peppers or even bell peppers for a milder salsa.
Is it necessary to roast the vegetables for salsa roja?
Roasting the vegetables is highly recommended as it enhances the flavour, adding a smoky, rich depth that is characteristic of an authentic salsa roja. However, if you’re in a pinch for time, you can use raw vegetables, but the flavour profile will be different.
How can I make my salsa roja thicker?
If your salsa is too thin, you can add an extra tomato or reduce the amount of liquid ingredients like lime juice. Alternatively, letting the salsa sit in the refrigerator can also thicken it as the flavours meld together.
Mexican Salsa Roja
8
servings15
minutes5
minutes30
kcal20
minutesSalsa roja is a spicy red sauce recipe typical for Mexican cuisine. Made with charred tomatoes, jalapeño peppers, onion, garlic, cilantro and olive oil. Quick and easy to make. Ready in just 20 minutes!
Keep the screen of your device on
INGREDIENTS
4 large tomatoes, ripe
1-2 jalapeño peppers (adjust according to your spice preference)
1/2 small onion
1 clove garlic
1/4 cup fresh cilantro/coriander leaves
1/2 lime, juiced
1 tbsp olive oil
Salt to taste
DIRECTIONS
- Place the tomatoes, jalapeño peppers and onion on a baking sheet. Broil them in the oven on high (2500C, grill setting) for about 5-7 minutes or until the skin is charred and blistered. Turn them occasionally to ensure even roasting.
- Once vegetables are nicely charred, remove them from the oven and let them cool slightly. Remove the stems from the jalapeños.
- In a blender or food processor, add the roasted tomatoes, jalapeños, onion, garlic, cilantro/coriander leaves, olive oil, lime juice and salt. Blend until you achieve your desired consistency, whether you prefer a chunky or smooth salsa.
- Taste the salsa and adjust the seasoning if needed.
- Transfer it to a serving bowl and serve it with your favourite Mexican dishes, such as tacos, burritos, quesadillas or tortilla chips.
Notes
- Refrigerate salsa roja before serving for the best results.
- After blending, salsa may seem a bit too thin, but it will thicken slightly once cooled.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition Facts
- Total number of serves: 8
- Calories: 30kcal
- Carbohydrates: 3.3g
- Protein: 0.6g
- Fat: 1.9g
- Saturated Fat: 0.3g
- Polyunsaturated Fat: 0.2g
- Potassium: 159.5mg
- Fiber: 1g
- Sugar: 1.9g
Did you make this recipe?
Tag @goodfooddiscoveries on Instagram and hashtag it with #goodfooddiscoveries
Like this recipe?
Follow @goodfooddiscoveries on Pinterest
Did you make it?
I would love to hear about your experience in the comments below!
Your feedback is valuable and helps me to continue creating delicious recipes that you will love.
So, don’t be shy, leave a comment and let me know how it turned out for you!
