Salsa Roja is a delicious, simple-to-make, and versatile classic Mexican table sauce. I love using it when making chilaquiles and enchiladas, as a dip, or even as a sauce to spoon over tacos and bowls. The recipe comes together in about 20 minutes!
If you’re a fan of spicy flavors, check out my salsa verde (green salsa with tomatillos), salsa macha, Habanero Mango hot sauce, salsa de aguacate (avocado salsa), and fermented hot sauce recipes.
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What is Salsa Roja
Salsa roja is a traditional Mexican sauce made primarily from ripe red tomatoes, onions, garlic, chili peppers, and various seasonings. The ingredients are typically blended together and cooked to develop a rich, deep flavor.
Salsa roja is a versatile condiment, adding a zesty kick to dishes such as tacos, chilaquiles, enchiladas, huevos rancheros, and burritos. It's also commonly served with tortilla chips as a dip, used as a topping for grilled meats or vegetables, and incorporated into soups or stews to enhance their flavor profile.
This salsa recipe can be served along with other Mexican-inspired condiments and sauces like my Escabeche (Mexican pickled vegetables), Cherry Tomato Salsa, Mexican pickled onions, pineapple jalapeno hot sauce and pickled jalapenos (or fermented jalapenos).
Ingredients
This is an incredibly simple recipe that can be made any time of the year, but I make it more often in the summer months when tomatoes are in season. All you need are a few simple ingredients, and the star of the show, the dried chilis.
- Tomatoes: I recommend using plum or paste tomatoes for this recipe. Roma tomatoes are available year-round. You can use regular slicing tomatoes like vine tomatoes, but you may need to cook the sauce down a little longer. Fresh tomatoes are key, don’t use canned.
- Onion: White onion is the way to go here. If you use a red onion, you might end up with a muddy color to your sauce.
- Dry chile peppers: I am using a combination of guajillo chiles, Pasilla chiles and a dry chipotle pepper. You can use any combination of dry chiles (chile de arbol, Morita, ancho chile, etc.). Dry chiles can be found at all Latin grocery stores and these days you will also find them at most international stores or even your local grocery store. Use these chiles in other recipes like my Salsa Macha recipe.
- Spices: I am using a little bit of dried oregano here. You can also use ground cumin for some added warm flavor, but it’s not necessary in my opinion.
- Acid: Adding a little acid at the end of the cooking process will help balance out the sauce. I am using apple cider vinegar here. You can use white distilled vinegar or lime juice.
See the recipe card for full information on ingredients and quantities.
How to Prepare Salsa Roja (Mexican Red Salsa)
Step 1. Boil. Bring a pot filled with water to a boil and drop in the tomatoes, peeled onion halves, chiles and garlic. Once the pot comes to a boil, simmer for 5-8 minutes until the chiles have softened and the tomatoes are soft, but not falling apart.
Step 2. Transfer. Transfer the tomatoes, onion and garlic to a blender. For the chiles, you can consider running them under some cold water to remove the seeds. Add the cleaned chiles to the blender with about 1 cup of the cooking water.
Step 3. Blend. Blend on high speed until you have smooth salsa.
Step 4. Fry. To a pot set on medium-high heat, add the vegetable oil. When the oil is hot, carefully pour the salsa into the hot oil. Watch out, there will be some splatter.
Step 5. Simmer. Simmer the sauce on medium heat or medium-low heat for 10-15 minutes until it thickens slightly. Stir to stop the sauce from scorching.
Step 6. Season. Season with oregano, salt and pepper to taste. Add in the apple cider vinegar. Adjust the seasoning to your liking. Serve the salsa at room temperature.
Expert Tips
- Peel the tomatoes. For a smoother sauce, you can peel the tomatoes after they have been boiled. This isn’t necessary.
- Use fewer chiles for a mild roja salsa. Looking to make a mild salsa roja? Reduce the amount of dried chiles, or use less spicy varieties. Also, make sure to remove all the seeds!
- Use more chiles for a spicy roja salsa. More chiles, more spice!
- Use a food processor instead of a blender. If you don’t have a blender, use a food processor. Just be careful and place a kitchen towel over the food processor in case the salsa splashes out from the lid.
- Sieve the sauce. For a truly smooth and silky sauce, you can run it through a sieve after you blend it.
- Want to learn more about peppers? The world of peppers is vast! Check out my 33 Best Peppers to Grow if you are interested in learning more about chiles!
Recipe FAQs
These days, dried Mexican peppers can be found at all Latin markets, most international markets, and a wide range of local grocery stores. They can of course be purchased online as well.
If you’re looking to save time, you can make the salsa a day or two before you need to use it. The flavor may actually improve.
Store your salsa in an airtight container. Glass is preferred because the red sauce will most definitely stain plastic containers. Store it in the fridge for up to 5 days.
You can also consider freezing salsa roja into portions for up to 6 months. Use freezer safe containers like plastic deli containers or wide mouth mason jars.
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Recipe Card
Mexican Salsa Roja Recipe
Equipment
- Blender
Ingredients
- 2 Ripe Tomatoes - Use Roma tomatoes
- 1 White onion - Peeled and halved
- 3-4 Garlic cloves - Peeled
- 4-5 Dried chillies - Use a combination of Chile Guajillo, Chile Pasilla and Chile Chipotle
- 1 tablespoon Vegetable oil - Avocado oil works well. Don't use olive oil.
- ½ teaspoon Dried oregano - Use Mexican oregano if you have it
- Salt and pepper to taste
- 2 tablespoon Apple cider vinegar
Instructions
- Boil. Bring a pot filled with water to a boil and drop in the tomatoes, peeled onion halves, chiles and garlic. There should be enough water for the ingredients to boil. Once the pot comes to a boil, simmer for 5-8 minutes until the chiles have softened and the tomatoes are soft, but not falling apart.
- Transfer. Transfer the tomatoes, onion and garlic to a blender. For the chiles, you can consider running them under some cold water to remove the seeds. Add the cleaned chiles to the blender with about 1 cup of the cooking water.
- Blend. Blend on high speed until you have smooth salsa.
- Fry. To a pot set on medium-high heat, add the vegetable oil. When the oil is hot, carefully pour the salsa into the hot oil. Watch out, there will be some splatter.
- Simmer. Simmer the sauce on medium heat or medium-low heat for 10-15 minutes until it thickens slightly. Stir to stop the sauce from scorching. Note: for a more spreadable thicker salsa, simmer for longer.
- Season. Season with oregano, salt and pepper to taste. Add in the apple cider vinegar. Adjust the seasoning to your liking. Serve at room temperature.
Notes
- Tomatoes: I recommend using plum or paste tomatoes for this recipe. Roma tomatoes are available year-round.
- Dry chile peppers: I am using a combination of guajillo chiles, Pasilla chiles and a dry chipotle pepper. You can use any combination of dry chiles (chile de arbol, Morita, etc.). Dry chiles can be found at all Latin grocery stores and these days you will also find them at most international stores or even your local grocery store. Use these chiles in other recipes like my Salsa Macha recipe.
- Spices: I am using a little bit of dried oregano here. You can also use ground cumin for some added warm flavor, but it’s not necessary in my opinion.
- Acid: Adding a little acid at the end of the cooking process will help balance out the sauce.
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