Salsa roja is a classic Mexican red sauce made with tomatoes, chilies, garlic, and onion. Its bold flavor and spicy kick make it a staple in many traditional Mexican dishes such as enchiladas, tacos, and huevos rancheros. Whether served raw, cooked, or grilled, this sauce is a true representation of authentic Mexican flavor.

Why You’ll Love This Recipe

• Made with simple, fresh ingredients
• Customizable spice level
• Ready in minutes
• Versatile: perfect for dipping, topping, or cooking
• Authentically Mexican and full of flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 medium red tomatoes
• 1/4 medium white onion
• 1 garlic clove
• 1 to 2 dried chiles (such as chile de árbol or guajillo)
• 1 tablespoon oil (for cooking, optional)
• Salt to taste
• Freshly ground black pepper to taste

Directions

1. Choose your preferred preparation method:
   • Salsa cocida (cooked): Boil tomatoes, onion, garlic, and chiles until soft. Then blend until smooth.
   • Salsa asada (grilled): Grill tomatoes, onion, garlic, and chiles on a comal or dry skillet until charred. Then blend.
   • Salsa cruda (raw): Blend raw ingredients directly for a fresher, sharper taste.
   • Mixed method: Grill some ingredients (like tomatoes and garlic), and boil others (like chiles).
2. Blend ingredients until you reach your desired texture (smooth or chunky).
3. Optional: Heat 1 tablespoon of oil in a pan and simmer the blended salsa for a few minutes to deepen the flavor.

Servings and timing

Yield: About 1 cup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

• Add a splash of lime juice for extra brightness.
• Use chipotle peppers for a smoky flavor.
• Add fresh cilantro for a herbal touch.
• Include a pinch of cumin for earthy depth.

storage/reheating

Store in an airtight container in the refrigerator for up to 1 week. Reheat gently on the stove or microwave if using warm. It can also be frozen for up to 3 months.

FAQs

What is salsa roja made of?

It typically includes tomatoes, chilies, garlic, onion, salt, and pepper.

Is salsa roja spicy?

It can be mild to very spicy depending on the type and quantity of chilies used.

Can I make it without a blender?

Yes, you can use a molcajete (traditional Mexican mortar and pestle) for a more rustic texture.

Can I use canned tomatoes?

Yes, though fresh tomatoes offer a more vibrant flavor.

How do I thicken salsa roja?

Simmering the sauce after blending helps reduce and thicken it.

What dishes go well with salsa roja?

Enchiladas, tacos, huevos rancheros, grilled meats, or tortilla chips.

Can I roast ingredients in the oven?

Yes, roasting in the oven is a great alternative to using a comal.

How long does it last in the fridge?

About 5 to 7 days in an airtight container.

Is salsa roja the same as hot sauce?

No, salsa roja is generally thicker and made with whole ingredients, while hot sauce is usually a liquid condiment.

Can I make it ahead of time?

Yes, it’s perfect for meal prep and gets even more flavorful after sitting.

Conclusion

Salsa roja is a quintessential part of Mexican cuisine, known for its versatility, vibrant flavor, and ease of preparation. Whether you prefer it raw, grilled, or cooked, it’s an essential recipe to have on hand to spice up your meals with authentic taste.

Print