Description
Salsa Roja is a vibrant and flavorful Mexican red table sauce made from roasted tomatoes, chili peppers, onion, and garlic. This versatile sauce combines smoky spices, fresh lime juice, and optional cilantro to create a deliciously smooth or chunky salsa that complements tacos, chips, and a variety of other Mexican dishes. Ready in just 20 minutes, it’s perfect for adding a fresh homemade touch to your meals.
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
Additional Ingredients
- 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 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 and softened to develop rich, smoky flavors.
- Soften the Peppers: Remove the chili peppers and soak them in hot water for 10 minutes to soften. Once softened, remove the stems and seeds to reduce bitterness and control heat.
- Blend Sauce: Transfer the roasted tomatoes, onion, and garlic along with the softened chili peppers to a blender or food processor. Add olive oil, ground cumin, smoked paprika, fresh lime juice, and season with salt and pepper.
- Adjust Texture and Seasoning: Blend the mixture until smooth or leave it slightly chunky depending on your texture preference. Taste and adjust the seasoning with additional salt, lime juice, or spices as needed for balance.
- Serve and Garnish: Transfer the salsa roja to a serving bowl. Garnish with chopped fresh cilantro if using. Serve warm or chilled alongside tacos, tortilla chips, or other Mexican dishes.
Notes
- Use guajillo peppers for mild heat or chile de árbol for a spicier salsa.
- Removing seeds from chili peppers helps reduce the heat intensity.
- Salsa can be stored in an airtight container in the refrigerator for up to 5 days.
- Try adding a pinch of sugar if the salsa is too acidic.
- This salsa is great as a condiment or dipping sauce.
