Salsa Roja Recipe

This vibrant Salsa Roja is a flavor-packed condiment that elevates any dish in just 30 minutes. Its rich, smoky aroma and bold, tangy taste come from a blend of roasted tomatoes, garlic, and chilies. Perfectly balanced with a hint of heat, it adds a zesty kick to tacos, eggs, or grilled meats. The smooth yet slightly chunky texture makes it irresistibly versatile, whether you’re dipping, drizzling, or spooning it on.

With only 10 minutes of prep and 20 minutes of cooking, this salsa is a quick way to bring authentic Mexican flair to your table. Fresh, fiery, and bursting with depth, it’s a homemade staple that’s sure to impress. Whip it up for a crowd or keep it on hand for everyday meals—it’s as easy as it is delicious.

Fresh & Flavorful Ingredients for Salsa Roja

• 1 dried ancho chile (remove stem and seeds for milder flavor)
• 6 Roma tomatoes (or substitute with vine-ripened tomatoes)
• ¼ medium white onion, cut into two wedges
• 1 serrano pepper, stemmed (remove seeds for less heat)
• 2 garlic cloves
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon avocado oil (or use olive oil as a substitute)
• ¾ teaspoon sea salt (adjust to taste)
• Heaping ¼ cup fresh cilantro (stems included for extra flavor)

Step-by-Step Instructions for Perfect Salsa Roja

1. Prepare the ancho chile: Use kitchen scissors to remove the stem, then cut it open vertically along one edge. Lay it flat.
2. Toast the chile: Heat a dry cast-iron skillet over medium heat. Toast the chile for 1–2 minutes per side until fragrant. Transfer to a bowl, cover with water, and soak for 10 minutes.
3. Char the vegetables: Return the skillet to medium heat. Add the whole tomatoes, onion wedges, and serrano pepper. Cook for 15–20 minutes, rotating until browned and blistered. Remove each vegetable as it’s ready.
4. Blend the salsa: Drain and pat dry the soaked chile. Add it to a blender with the charred tomatoes, onion, serrano, garlic, lime juice, avocado oil, and salt. Blend until smooth.
5. Add cilantro: Toss in the cilantro and pulse until combined. Taste and adjust seasoning as needed.
6. Serve: Enjoy immediately or refrigerate for up to 3 days for even deeper flavor.

Perfect Pairings: Serving Suggestions for Salsa Roja

This vibrant Salsa Roja is incredibly versatile! Serve it as a dip with crispy tortilla chips or drizzle it over tacos, grilled chicken, or roasted vegetables. It also makes a fantastic topping for huevos rancheros or a flavorful addition to burrito bowls. Pro tip: Pair it with creamy guacamole for a delicious contrast of flavors and textures.

Keep It Fresh: Storage and Reheating Tips

Store your Salsa Roja in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in small portions for up to 3 months. When ready to use, let it thaw in the fridge overnight. No reheating needed—this salsa tastes great cold or at room temperature!

Spice It Up (or Down): Recipe Variations

Customize your Salsa Roja to suit your taste! For a milder version, remove the seeds from the serrano pepper before blending. If you love heat, add an extra serrano or a pinch of cayenne pepper. You can also experiment with different chiles, like guajillo or pasilla, for unique flavor profiles. Feeling adventurous? Add a splash of orange juice for a citrusy twist.

Kitchen Essentials: Equipment Guidance

To make this recipe a breeze, you’ll need a few key tools: a cast-iron skillet for charring the vegetables, a blender for achieving that smooth consistency, and kitchen scissors for prepping the chile. If you don’t have a cast-iron skillet, a regular nonstick pan works too—just keep an eye on the heat to avoid burning.

Quick Tips for Time-Saving Success

Short on time? Skip the soaking step for the ancho chile and toast it briefly instead. You can also use canned fire-roasted tomatoes for a shortcut version. Prepping ahead? Chop your onion and cilantro the night before to streamline the process. With these tips, you’ll have fresh salsa ready in no time!

Salsa Roja

Amy

Salsa Roja, Mexican sauce, red chili, tomato, spicy condiment

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8

Equipment

• cast iron skillet
• blender

Ingredients

  

1x2x3x

• 1 dried ancho chile
• 6 Roma tomatoes
• ¼ medium white onion, cut into two wedges
• 1 serrano pepper, stemmed
• 2 garlic cloves
• 2 tablespoons fresh lime juice
• 1 tablespoon avocado oil
• ¾ teaspoon sea salt
• Heaping ¼ cup fresh cilantro

Instructions

 

• Use kitchen scissors to slice the stem off the ancho chile, then cut it open vertically along one of its edges. Spread it open so that it lays flat.
• Heat a large, dry cast-iron skillet over medium heat. Add the chile and toast for 1 to 2 minutes per side, or until fragrant. Remove and transfer to a medium bowl. Cover with water and set aside to soak.
• Return the skillet to medium heat. Add the whole tomatoes, onion wedges, and serrano and cook until the tomatoes and serrano are browned and blistered and the onion is charred and soft. Rotate the vegetables as they brown on each side, removing them from the pan as they are ready. The entire process should take 15 to 20 minutes.
• Drain the chile and pat it dry. Place in a blender and add the charred tomatoes, onion, serrano, garlic, lime juice, avocado oil, and salt. Blend until smooth. Add the cilantro and pulse until combined. Season to taste.

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