Salsa roja is a classic Mexican sauce recipe made with roma tomatoes, jalapenos, serrano, onions, and more. It is the ultimate Mexican salsa, perfect for tortillas, tacos, and burritos. Serve it as a salsa or sauce! Say goodbye to store-bought versions and hello to a homemade salsa that’s bursting with freshness and personality.
This recipe is a part of the Different types of Mexican salsa recipes series.
Ingredients
You must begin with the right ingredients to create a truly authentic Salsa Roja. The foundation of this delicious salsa lies in its simplicity and the quality of the components used. The key ingredients include ripe tomatoes, fresh jalapeños, onions, garlic, cilantro, lime juice, and salt. Each of these elements plays a crucial role in building the salsa’s flavor profile.
There is one ingredient that is a complete game changer in this recipe – Ancho chili powder. It is a secret ingredient to level up your salsa roja game.
How-to(with pictures)
Start by roasting your tomatoes, jalapeños, serrano, and garlic. Roasting enhances the natural sweetness of the tomatoes and adds a smoky depth to the salsa. Preheat your oven to 400°F (200°C) and place the tomatoes, jalapeños, and unpeeled garlic cloves on a baking sheet. You can drizzle some oil on the top.
Roast them for about 10-15 minutes or until the skins are blistered and slightly charred. This step is crucial as it provides the signature roasted flavor that sets authentic Salsa Roja apart.
If not using oven, add 1 tablespoon of oil to the pan and place the tomatoes, garlic, and peppers. Roast until skins are blistered and slightly charred.
Once the vegetables are roasted, let them cool slightly before handling. Peel the tomatoes and remove the skins of the garlic cloves. If you prefer a milder salsa, you can remove the seeds and membranes from the jalapeños at this stage. Next, roughly chop the tomatoes, jalapeños, and garlic, and transfer them to a blender or food processor. Add finely chopped onions, fresh cilantro leaves, lime juice, and salt to taste. Blend the mixture until you reach your desired consistency. For a chunky salsa, pulse the ingredients a few times. For a smoother texture, blend until completely pureed.
Taste your salsa and adjust the seasoning as needed. If it’s too thick, you can add a splash of water to reach your preferred consistency. Once you’re satisfied with the taste and texture, transfer the salsa to a serving bowl and let it sit for at least 30 minutes to allow the flavors to meld together. Your homemade Salsa Roja is now ready to be enjoyed!
If you love homemade salsa recipes, you should check our salsa verde recipe and 5 minute fresh salsa recipe.
Make ultimate salsa roja recipe
Salsa roja is a classic Mexican sauce recipe made with roma tomatoes, jalapenos, serrano, onions, and more.
Serving Size people
If using the oven,
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Start by roasting your tomatoes, jalapeños, serrano, and garlic.
3 medium tomatoes, 1 jalapeno pepper, 1 serrano pepper, 4-5 garlic cloves
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Preheat your oven to 400°F (200°C) and place the tomatoes, jalapeños, and unpeeled garlic cloves on a baking sheet. You can drizzle little bit of oil at this stage.
1 tablespoon olive oil
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Roast them for about 10-15 minutes or until the skins are blistered and slightly charred. This step is crucial as it provides the signature roasted flavor that sets authentic Salsa Roja apart.
If not using the oven,
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Wash tomatoes and cut them into half.
3 medium tomatoes
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Heat oil in the pan and place garlic, tomatoes, peppers and roast them on medium flame for about 8 minutes and until skins are blistered and slightly charred.
1 jalapeno pepper, 1 serrano pepper, 4-5 garlic cloves, 1 tablespoon olive oil
After roasting
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Once the vegetables are roasted, let them cool slightly before handling. Peel the tomatoes and remove the skins of the garlic cloves.
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Next, roughly chop the tomatoes, jalapeños, and garlic, ancho chilli powder, and transfer them to a blender or food processor.
1 teaspoon ancho chili powder, 1 medium onion
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Add finely chopped onions, fresh cilantro leaves, lime juice, and salt to taste. Blend the mixture until you reach your desired consistency.
salt to taste, lemon juice to taste, handfull fresh cilantro
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Let it sit for at least 30 minutes to allow the flavors to meld together. Your homemade Salsa Roja is now ready to be enjoyed!
- Check storage, variations, and other section for more details.
Nutrition Facts
Make ultimate salsa roja recipe
Amount Per Serving
Calories 132
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 29mg1%
Potassium 588mg17%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 8g9%
Protein 3g6%
Vitamin A 1939IU39%
Vitamin C 41mg50%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Common Mistakes to Avoid When Making Salsa Roja
Even though making Salsa Roja is relatively simple, there are common mistakes that can affect the final product. Being aware of these pitfalls will help you achieve the perfect salsa every time. Here are some mistakes to avoid.
One of the most common errors is using canned tomatoes instead of fresh ones. While canned tomatoes can be convenient, they lack the fresh, vibrant flavor that ripe, fresh tomatoes provide. Additionally, canned tomatoes can introduce an unwanted metallic taste, which can detract from the overall flavor of the salsa. Always opt for fresh tomatoes whenever possible.
Another mistake is over-blending the ingredients. While a smooth salsa can be desirable, over-blending can result in a texture that is too thin and runny. It can also cause the flavors to become muddled. If you prefer a chunkier salsa, pulse the ingredients just enough to break them down while still maintaining some texture.
Lastly, not allowing the salsa to rest before serving can be a mistake. Freshly made salsa needs time for the flavors to meld and develop. Letting your Salsa Roja sit for at least 30 minutes before serving will enhance the taste and ensure a well-balanced flavor profile. This resting period allows the acidity from the lime juice to mellow out and the heat from the jalapeños to distribute evenly throughout the salsa.
Variations
You can experiment with different flavor profiles by adding additional ingredients. For a smoky twist, try adding a small amount of smoked paprika or chipotle peppers in adobo sauce. These ingredients introduce a deep, smoky flavor that pairs beautifully with the roasted tomatoes. Alternatively, for a fruitier variation, consider adding diced mango or pineapple. The sweetness of the fruit balances the heat of the peppers and adds a refreshing twist to the salsa.
Pairing Salsa Roja with Different Dishes
Salsa Roja is incredibly versatile and can be paired with a wide variety of dishes, making it a staple in many cuisines. Its vibrant flavors and zesty kick can elevate any meal. Here are some suggestions for pairing your homemade Salsa Roja.
Tacos are a classic pairing for Salsa Roja. Whether you’re making non-vegetarian or vegetarian tacos, a generous spoonful of Salsa Roja adds a burst of flavor and freshness. The acidity from the tomatoes and lime juice cuts through the richness of the meat, while the heat from the jalapeños adds a pleasant kick. Top your tacos with some pickled onions, fresh cilantro, and a squeeze of lime for a perfect combination.
Salsa Roja also pairs beautifully with burrito bowls. You can also use it as a marinade for meat or vegetables before grilling or serve it as a condiment alongside your favorite grilled dishes. The salsa’s smoky, roasted flavors complement the charred, smoky taste of grilled meats and seafood. It’s a simple yet delicious way to enhance your barbecue or cookout.
Storing Salsa Roja
Storing and preserving your homemade Salsa Roja correctly is essential to maintaining its freshness and flavor. While it’s best enjoyed fresh, there are ways to extend its shelf life and ensure you always have a delicious salsa on hand. Here’s how to store and preserve your Salsa Roja.
If you plan to consume your salsa within a few days, store it in an airtight container in the refrigerator. Fresh Salsa Roja can last for about 4-5 days when stored properly. The acidity from the lime juice helps preserve the salsa, but it’s important to keep it chilled to prevent any spoilage. Always use a clean spoon to dip into the salsa to avoid introducing any contaminants.
For longer storage, consider freezing your Salsa Roja. Transfer the salsa to a freezer-safe container or a resealable plastic bag, leaving some space for expansion. Freeze the salsa for up to 3 months. When you’re ready to use it, thaw the salsa in the refrigerator overnight. Keep in mind that the texture might change slightly after freezing and thawing, but the flavors will remain intact. Stir the salsa well before serving to redistribute any separated liquids.
Another option for preserving Salsa Roja is canning. This method requires some additional equipment and steps, but it allows you to store your salsa for an extended period. Sterilize your jars and lids, fill them with hot Salsa Roja, and process them in a boiling water bath for the recommended time based on your altitude. Canned Salsa Roja can be stored in a cool, dark place for up to a year. Always check the jars for proper sealing before use, and refrigerate any opened jars.