Mexican cuisine boasts many salsas, but one of the most popular is Salsa Roja, or “red sauce.” It’s a staple at almost every Mexican restaurant and home. It is also super easy to make.
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Why I Love This Recipe
I have loads of good dip recipes, but this is one of my favorites. Salsa Roja is so easy to make, requires only a few fresh ingredients, and works well with so many dishes.
All of these attributes make it a quick and easy dip or side sauce you can whip up at a moments notice, or always have on hand in the fridge.
I love this sauce for picnics–Mexican dishes make perfect portable feasts with their simple, fresh finger foods. Check out my ideas for a Mexican-themed picnic for tasty and easy recipes.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Salsa Roja recipes vary by region, tradition, or even mood, but the basics remain the same. This version uses seven simple ingredients, but feel free to adapt it to your taste.
- Chili: Some people like to add two types of chilies for depth of flavor – dried Arbol chiles and jalapeños are a popular mix for a pop of heat with a splash of freshness. Some like to use dried only over fresh.
- Additional Acid: If you like your salsa roja a little tarter, you can add lemon or lime juice. I find the tomatoes add enough acid but it’s not unusual to add lemon.
- Cilantro: While I have not included it in this recipe, fresh cilantro is another popular addition. It’s a contentious herb with a love-it-or-hate-it reputation, but feel free to throw in a small handful of fresh leaves.
Chili Tip: Chilies are a hard ingredient to quantify regarding heat. If you don’t like a lot of heat, I recommend adding the chilies incrementally when blending to ensure the heat is to your liking and/or tolerance levels.
How to Make Mexican Salsa Roja
Step 1: Wash, dry, and prepare all your ingredients for the sauce. Remove the seeds from the chilies.
Step 2: Add oil to a skillet pan and preheat to medium-high. Start by adding the tomatoes to the pan followed by the chilies, garlic, and onion.
Pan-fry all the ingredients, turning, until they soften and blacken (Only blacken the outer layer of the ingredients). You can also do this step on a BBQ grill.
Step 3: Once the ingredients have softened and the outer layer blackened, transfer them to a blender or a food processor. (You may want to add the chilies incrementally to ensure your desired heat levels).
Step 4: Add salt, pepper, and oregano (Add any additional spices or herbs such as cilantro now).
Step 5: Blend the sauce until all the ingredients are thoroughly mixed. (Taste your salsa and adjust the flavour by adding more salt & pepper, spices, etc).
Step 6: Place the sauce into a bowl to serve or jars for storing or transporting.
Expert Tips
Use Fresh Ingredients: The key to good salsa roja is to use the best fresh ingredients you can get. There are no complex techniques or secrets; this is one of those wonderful dishes where the simplicity of the dish makes it sing.
Storage: This Mexican sauce can be kept in the fridge for about a week. If you like to store your sauce to use later, let it completely cool and store in airtight jars that have been sterilized as you would for jams or relishes. You can find different techniques for sterilising jars here. Stored this way, your salsa will keep for up to 4 months unopened.
How to Serve Salsa Roja
- The beauty of this tasty little sauce is not just its simplicity but its versatility. Serve it simply as a dip with soft tortilla bread or corn chips.
- It’s a go-to sauce for a DIY taco or tortilla spread.
- I love it as a dipper with Mushroom Quesadillas or my bite-size Cauliflower Hash Browns.
- Serve it with BBQ chicken or fish kebab sticks or as a spicy accompaniment to frittatas or any egg-based dish such as Huevos Rancheros. The possibilities are endless.
Related Recipes
Did you try this Salsa Roja?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Mexican Salsa Roja
Ingredients
- 2 tablespoons olive oil or canola oil
- 4 medium Roma tomatoes
- 1 small white onion
- 2 cloves garlic
- 2 medium chilies - deseeded
- 1 teaspoon oregano
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Wash, dry, and prepare all your ingredients for the sauce. Remove the seeds from the chilies.
- Add oil to a skillet and preheat to medium-high. Add the tomatoes to the pan first, followed by the chilies, garlic, and onion.
- Pan-fry all the ingredients, turning them until they soften and blacken (Only blacken the outer layer of the ingredients). You can also do this step on a BBQ grill.
- Once the ingredients have softened and the outer layer blackened, transfer them to a blender or a food processor. (You may want to add the chilies incrementally to ensure your desired heat levels).
- Add salt, pepper, and oregano (Add any additional spices or herbs such as cilantro now).
- Blend the sauce until all the ingredients are thoroughly mixed. (Taste your salsa and adjust the flavor by adding more salt & pepper, spices, etc.).
- Place the sauce into a bowl to serve or jars for storing or transporting.
Notes
- Chili: Some people like to add two types of chilies for depth of flavor – dried Arbol chiles and jalapeños are a popular mix for a pop of heat with a splash of freshness. Some like to use dried only over fresh.
- Additional Acid: Add lemon or lime juice if you like your salsa roja a little tarter. I find that the tomatoes add enough acid, but it’s not unusual to add lemon.
- Cilantro: While I have not included it in this recipe, fresh cilantro is another popular addition. It’s a contentious herb with a love-it-or-hate-it reputation, but feel free to throw in a small handful of fresh leaves.
- Use Fresh Ingredients: The key to good salsa roja is to use the best fresh ingredients. There are no complex techniques or secrets; this is one of those wonderful dishes where the simplicity makes it sing.
- Storage: This Mexican sauce can be kept in the fridge for about a week. If you like to store your sauce for later use, let it completely cool and store it in sterilized airtight jars, as you would for jams or relishes. Stored this way, your salsa will keep for up to four months unopened.
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