Description
Learn how to make a delicious and vibrant Salsa Roja, a classic Mexican red salsa that’s perfect for topping tacos, eggs, grilled meats, or enjoying as a dip. This recipe is easy to prepare and bursting with flavor.
Ingredients
Scale
Tomato Mixture:
- 4 medium Roma tomatoes
- 2 dried guajillo chiles (stems and seeds removed)
- 1 dried arbol chile (optional, for extra heat)
- 2 garlic cloves (peeled)
- ¼ small white onion
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ½ cup water
- 1 tablespoon apple cider vinegar or lime juice (optional, for brightness)
Instructions
- Toasting the Chiles: In a dry skillet over medium heat, toast the dried chiles for 30–60 seconds until fragrant. Remove and set aside.
- Preparing the Tomato Mixture: In the same skillet, add the tomatoes, garlic, and onion. Cook for 8–10 minutes until tomatoes are blistered and softened and garlic is golden.
- Blending the Salsa: Transfer toasted chiles, tomatoes, garlic, onion, salt, cumin, and water to a blender. Blend until smooth. Add vinegar or lime juice for acidity and adjust salt to taste.
- Simmering the Salsa: Heat olive oil in a saucepan over medium heat. Pour in the blended salsa and simmer for 5–7 minutes until thickened and deep in color. Remove from heat and let cool slightly before serving.
Notes
- For a smoky flavor, roast the tomatoes and garlic under a broiler or on a grill.
- Store salsa in the fridge for up to 1 week or freeze for longer storage.
- Great with tacos, eggs, grilled meats, or as a chip dip.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce, Condiment
- Method: Stovetop, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
- Sugar: 1g
- Sodium: 100mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
