Description
Salsa Roja is a classic Mexican red table sauce made from roasted tomatoes, red chili peppers, onion, and garlic, blended with spices and lime juice. This versatile and flavorful salsa is perfect for serving with tacos, chips, or your favorite Mexican dishes. Its smoky, tangy, and mildly spicy profile brings an authentic taste to any meal, and it can be served warm or chilled.
Ingredients
Scale
Main 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
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
- Optional: 1/4 cup fresh cilantro, chopped
Instructions
- Roast the Vegetables: 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 on the outside and softened inside.
- Soften the Chili Peppers: Remove the chili peppers from the skillet and soak them in hot water for about 10 minutes to further soften. After soaking, remove the stems and seeds to reduce heat if preferred.
- Blend the Ingredients: Transfer the roasted tomatoes, onion, garlic, and the softened chili peppers to a blender or food processor. Add olive oil, ground cumin, smoked paprika, fresh lime juice, and a pinch of salt and pepper.
- Process the Salsa: Blend the mixture until smooth or slightly chunky, depending on your texture preference. Taste and adjust seasoning by adding additional salt, lime juice, or spices if needed.
- Serve and Garnish: Pour the salsa into a serving bowl. Garnish with chopped fresh cilantro if desired. Serve warm or chilled alongside tacos, chips, or any Mexican-inspired meal.
Notes
- For a milder salsa, remove the seeds from the chili peppers before blending.
- You can substitute olive oil with vegetable oil if preferred.
- Adjust the level of spiciness by choosing different types or numbers of chili peppers.
- This salsa can be stored in an airtight container in the refrigerator for up to 5 days.
- Roasting the ingredients adds a smoky flavor which is characteristic of traditional Salsa Roja.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
