Authentic Homemade Salsa Roja Recipe
This homemade Salsa Roja is a bold, smoky, and slightly spicy Mexican red salsa made with roasted tomatoes, chilies, garlic, and onions. Perfect as a dip for tortilla chips, a topping for tacos, or a sauce for enchiladas, this recipe is easy, customizable, and packed with authentic flavors. Enjoy the rich, deep taste of traditional Mexican cuisine in just a few simple steps!
Ingredients
🛒 Precisely Measured Ingredients
Base Ingredients:
- 5 ripe Roma tomatoes halved
- 2 dried guajillo chilies seeded
- 1-2 dried arbol chilies for extra heat, optional
- 1 small white onion quartered
- 3 garlic cloves peeled
- 1 tbsp olive oil
- ½ cup water
- 1 tsp sea salt or to taste
- ½ tsp black pepper
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro optional for garnish
Instructions
- Step 1: Roast the Ingredients for Deep Flavor
- Heat a dry skillet over medium-high heat.
- Add the Roma tomatoes (cut side down), onion, and garlic cloves. Roast until slightly charred.
- Toast the dried chilies for 30 seconds per side until fragrant.
- Transfer everything to a bowl and let cool slightly.
- ✔️ Roasting brings out a smoky depth that makes Salsa Roja irresistible!
- Step 2: Blend Everything to Perfection
- Place roasted tomatoes, onions, garlic, and chilies into a blender.
- Add water, lime juice, salt, and black pepper.
- Blend until smooth or leave slightly chunky for a more traditional texture.
- ✔️ Want an extra smoky flavor? Add a teaspoon of smoked paprika!
- Step 3: Simmer for a Richer Flavor
- Heat olive oil in a pan over medium heat.
- Pour in the blended salsa and simmer for 10 minutes until slightly thickened.
- Taste and adjust seasoning as needed.
- ✔️ This step intensifies the flavors and gives Salsa Roja its signature depth!
- Step 4: Serve & Enjoy!
- Pour into a serving bowl and garnish with fresh cilantro.
- Serve warm or chilled with tortilla chips, tacos, burritos, or eggs.
- Store leftovers in an airtight container in the fridge for up to a week.
- ✔️ Want to store it longer? Freeze in small portions for up to 3 months!
Notes
✔️ Mild Version – Skip the arbol chilies for less heat.
✔️ Extra Smoky – Add a charred poblano pepper or chipotle in adobo.
✔️ Chunky Style – Pulse in a food processor instead of blending.
✔️ Low-Sodium – Reduce or omit salt for a heart-healthy version.
✔️ Extra Smoky – Add a charred poblano pepper or chipotle in adobo.
✔️ Chunky Style – Pulse in a food processor instead of blending.
✔️ Low-Sodium – Reduce or omit salt for a heart-healthy version.