Salsa Roja is a classic Mexican red sauce that’s perfect for any occasion. Made with roasted tomatoes, chili peppers, garlic, and onion, this smoky, mildly spicy salsa adds depth of flavor to your favorite dishes. Whether you’re serving it with tacos, enchiladas, or as a dip for tortilla chips, this sauce will bring a burst of authentic Mexican flavor to the table.
Why You’ll Love This Recipe
Salsa Roja is the perfect combination of smoky, spicy, and tangy flavors that will elevate any meal. The roasting process enhances the natural sweetness of the tomatoes and peppers, while the garlic and cumin add a savory depth. It’s versatile, easy to make, and can be adjusted to your spice preferences. Plus, it's low in calories, gluten-free, vegan, and can be made in just 20 minutes—making it the ultimate go-to sauce for all your Mexican dishes.
Ingredients
- 4 medium ripe tomatoes
- 2 red chili peppers (like guajillo or chile de árbol, depending on desired heat)
- 1 small white onion, chopped
- 2 cloves garlic, peeled
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
- Optional: ¼ cup fresh cilantro, chopped
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat a skillet or griddle over medium heat. Add the tomatoes, chili peppers, onion, and garlic. Roast for 8-10 minutes, turning occasionally, until the tomatoes and peppers are charred and softened.
- Remove the chili peppers and soak them in hot water for 10 minutes to soften. Once softened, remove the stems and seeds.
- Transfer the roasted ingredients and softened peppers to a blender or food processor. Add olive oil, cumin, smoked paprika, lime juice, and a pinch of salt and pepper.
- Blend until smooth or leave slightly chunky, based on your preference. Adjust seasoning with additional salt, lime juice, or spices as needed.
- Transfer the salsa to a serving bowl. Garnish with chopped cilantro if desired. Serve warm or chilled with tacos, chips, or your favorite Mexican dishes.
Servings and Timing
- Servings: 6 servings
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Variations
- Spicy version: Add more chili peppers or use hotter varieties, such as serrano or habanero, for an extra kick.
- Add fruit: For a slightly sweet twist, try adding a small piece of pineapple or mango to the salsa.
- Smoked flavor: Add a few drops of liquid smoke if you want a more intense smoky flavor.
- Herb variations: Experiment with adding fresh herbs like oregano or parsley for a different flavor profile.
- Roasted garlic: Roast the garlic along with the tomatoes and peppers for a deeper, more caramelized garlic flavor.
Storage/Reheating
- Storage: Salsa Roja can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: If you want to make a bigger batch, Salsa Roja can be frozen for up to 3 months. Just let it cool before transferring it to a freezer-safe container.
- Reheating: To reheat, simply microwave or heat it gently on the stove over low heat. You can also serve it cold if you prefer.
FAQs
1. Can I use different types of tomatoes for this salsa?
Yes, you can use any ripe tomatoes, but Roma tomatoes or plum tomatoes are ideal for salsas due to their firm texture and rich flavor.
2. How spicy is Salsa Roja?
Salsa Roja has a mild to medium spice level, depending on the type of chili peppers you use. For less heat, remove the seeds from the peppers or use milder varieties.
3. Can I make this salsa without cilantro?
Yes, you can skip the cilantro if you’re not a fan of its flavor, or replace it with fresh parsley or green onions.
4. How can I adjust the texture of the salsa?
Blend it to your desired consistency. If you prefer a chunkier salsa, pulse it a few times; for a smoother salsa, blend it longer.
5. Can I use a food processor instead of a blender?
Yes, both a blender and food processor will work. A blender may give you a smoother consistency, but a food processor can create a chunkier texture if preferred.
6. Can I make this salsa ahead of time?
Absolutely! Salsa Roja can be made ahead and stored in the refrigerator for up to 5 days.
7. What other dishes can I serve Salsa Roja with?
Salsa Roja pairs well with tacos, enchiladas, burritos, grilled meats, or as a dip for tortilla chips. It can also be drizzled over eggs or roasted vegetables.
8. Can I make this salsa spicier?
To increase the heat, add more chili peppers or use hotter varieties like serrano, habanero, or jalapeño.
9. Is this salsa vegan and gluten-free?
Yes, Salsa Roja is naturally vegan and gluten-free, making it a great option for various dietary preferences.
10. Can I roast the ingredients in the oven instead of a skillet?
Yes, you can roast the ingredients in the oven at 400°F for about 20 minutes or until they’re charred and soft, flipping them halfway through.
Conclusion
Salsa Roja is a flavorful, versatile, and easy-to-make sauce that will add a touch of Mexican authenticity to any dish. Whether you're preparing a big Mexican feast or just looking for a tasty dip, this smoky, mildly spicy salsa is sure to be a hit with everyone. The best part? It’s quick to prepare, making it a perfect addition to weeknight meals or parties.
Salsa Roja – Mexican Red Table Sauce
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Salsa Roja – Mexican Red Table Sauce is a flavorful and easy-to-make Mexican salsa made with roasted tomatoes, chili peppers, garlic, and onion. This smoky, mildly spicy sauce adds authentic Mexican flavor to tacos, enchiladas, and more. With simple ingredients and a quick 20-minute prep time, it's the perfect complement for your favorite Mexican dishes. Gluten-free, vegan, and highly customizable, Salsa Roja is sure to become a staple at your dinner table.
Ingredients
- 4 medium ripe tomatoes
- 2 red chili peppers (such as guajillo or chile de árbol, based on desired heat)
- 1 small white onion, chopped
- 2 cloves garlic, peeled
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
- Optional: ¼ cup fresh cilantro, chopped
Instructions
- Preheat a skillet or griddle over medium heat. Add the tomatoes, chili peppers, onion, and garlic. Roast for 8-10 minutes, turning occasionally, until tomatoes and peppers are charred and softened.
- Remove the chili peppers and soak them in hot water for 10 minutes to soften. Once softened, remove the stems and seeds.
- Transfer the roasted ingredients and softened peppers to a blender or food processor. Add olive oil, cumin, smoked paprika, lime juice, and a pinch of salt and pepper.
- Blend until smooth or leave slightly chunky, based on your preference. Adjust seasoning with more salt, lime juice, or spices as needed.
- Transfer the salsa to a serving bowl. Garnish with chopped cilantro if desired. Serve warm or chilled with tacos, chips, or your favorite Mexican dishes.
Notes
- For a spicier version, increase the amount of chili peppers or use hotter varieties like serrano or habanero.
- If you prefer a sweet twist, add a small piece of pineapple or mango to the salsa.
- Add a few drops of liquid smoke for a more intense smoky flavor.
- Customize with fresh herbs like oregano or parsley, or try roasting the garlic for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Roasting, Blending
- Cuisine: Mexican
