Name: Salsa Roja Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 medium Roma tomatoes; 2 dried guajillo chiles (stems and seeds removed); 2 dried arbol chiles (optional, for heat); 1/4 medium white onion; 2 cloves garlic (peeled); 1 tablespoon vegetable oil; 1/2 teaspoon salt (or to taste); 1/4 cup water (as needed); 1 tablespoon white vinegar (optional, for brightness)

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If you’re searching for a punchy, authentic flavor to take your tacos, chips, or grilled meats to the next level, this Salsa Roja Recipe is a true kitchen essential. Made with charred tomatoes, smoky dried chiles, and a few vibrant aromatics, it’s a beautiful balance of heat, tang, and smooth texture. Whether you spoon it over eggs for breakfast or keep it on the table to dip warm tortilla chips, this homemade red salsa is bound to become your go-to condiment for all things Mexican and beyond.

Ingredients You’ll Need

This Salsa Roja Recipe comes together with just a handful of simple ingredients, but each plays a crucial role in creating that classic depth and bold color. Don’t skimp—every element adds something delicious and unique to the final salsa!

Roma tomatoes: These give the salsa its juicy body and gorgeous red hue, while their mild sweetness balances the heat.
Dried guajillo chiles: Bring the backbone of smoky, earthy flavor with a gentle heat that won’t overwhelm.
Dried arbol chiles (optional): Add these little firecrackers if you’re after a vibrant, spicy kick—omit for a tamer salsa roja.
White onion: Roasting mellows the onion and gives an understated sharpness that keeps the salsa lively.
Garlic: A couple of cloves, roasted until golden, infuse the salsa with a warm richness.
Vegetable oil: Simmering the salsa in oil deepens the flavor for that authentic, silky finish.
Salt: Essential for bringing all the flavors into perfect harmony—adjust to your own taste preferences.
Water: A splash or two helps you achieve that perfect pourable consistency.
White vinegar (optional): A hint of acid wakes up all the other flavors, making the salsa especially bright and crave-worthy.

How to Make Salsa Roja Recipe

Step 1: Toast and Soak the Chiles

Start by dry toasting the guajillo and (if using) arbol chiles in a skillet over medium heat. Give them about 30 to 60 seconds per side—just enough to release their fragrance without letting them burn. Burnt chiles can turn your Salsa Roja Recipe bitter, so watch closely! Once toasted, transfer the chiles to a bowl, cover with hot water, and let them soak for 10 minutes until they’ve softened up beautifully.

Step 2: Char the Vegetables

While the chiles are soaking, turn your attention to the tomatoes, onion, and garlic. In the same skillet, roast these together, turning occasionally until they’re charred and the tomatoes have softened, roughly 10 minutes total. This step gives your salsa that irresistible depth—you want spots of blackened skin and a smoky aroma wafting through your kitchen.

Step 3: Blend Everything Together

Once the chiles are nice and soft, drain them and add them to a blender. Toss in your roasted tomatoes, onion, garlic, salt, and vinegar (if you’re using it). Blend everything until super smooth, then add water a little at a time until your Salsa Roja Recipe reaches your favorite salsa consistency—spoonable, but not too runny.

Step 4: Simmer to Perfection

Heat the vegetable oil in a saucepan over medium heat. Pour in your blended salsa (stand back a little, it might sizzle!) and let it simmer for 5 to 7 minutes, stirring now and then. This step helps the flavors meld and the salsa thicken gently, making it utterly irresistible.

Step 5: Taste, Adjust, and Cool

Give your Salsa Roja Recipe a good taste—add more salt if you need to, or a splash more water if it’s too thick. Let it cool just slightly before serving, so those flavors shine brightly with every bite.

How to Serve Salsa Roja Recipe

Garnishes

Brighten up your Salsa Roja Recipe with some delightful finishing touches. A sprinkle of chopped cilantro, a squeeze of fresh lime juice, or even a little crumbled queso fresco on top all add fresh color and a hint of zing.

Side Dishes

This salsa is amazingly versatile! Serve it with fluffy scrambled eggs for a breakfast with serious character, spoon it onto tacos, burritos, or a plate of grilled chicken, or simply pair it with crunchy tortilla chips as a party appetizer.

Creative Ways to Present

Get playful and set up a salsa bar with an array of garnishes, or swirl your Salsa Roja Recipe over nachos, roasted veggies, or spicy beans. You can even use it as a bold dressing for a fresh salad or grain bowl.

Make Ahead and Storage

Storing Leftovers

Keep any extra Salsa Roja Recipe in a glass jar or airtight container in the fridge. It’ll stay fresh for up to a week, so you can enjoy a splash of homemade salsa anytime your meal needs a flavor boost.

Freezing

If you make a big batch (and why wouldn’t you?), fold your Salsa Roja Recipe into freezer-safe containers. Freeze in small portions for up to three months, and simply thaw in the fridge overnight when you need a quick fix of bold, zesty flavor.

Reheating

Reheating is a breeze: warm the salsa gently in a saucepan over low heat, stirring often, until hot. If it’s thickened too much, add a splash of water to loosen it back up to your preferred texture.

FAQs

Can I use other types of chiles if I don’t have guajillo or arbol?

Absolutely! While guajillo and arbol chiles give an authentic flavor, you can try pasilla, ancho, or even chipotle for a different twist. Adjust for heat and smokiness as you like—the Salsa Roja Recipe is very flexible.

Is this salsa really spicy?

It depends on whether you include the arbol chiles. Omitting them gives you a milder salsa, while adding one or two brings a delightful heat. Tweak the amount to suit your heat tolerance!

Can I make the Salsa Roja Recipe without a blender?

While a blender or food processor gives the smoothest result, you can use a mortar and pestle for a chunkier, more rustic texture. It takes a bit more muscle, but it’s totally worth it if you love tradition.

What’s the best way to use leftover Salsa Roja Recipe?

Leftovers are a gift! Spoon it into soups, use it as a marinade, drizzle it over roasted potatoes, or stir into crema for a zippy dip—the possibilities are truly endless.

Can I add fresh herbs or other spices?

Definitely! While the classic Salsa Roja Recipe shines with its core ingredients, add a pinch of cumin, some chopped cilantro, or even a little oregano for your own signature twist.

Final Thoughts

If you love bold, memorable flavors, don’t miss the chance to make this Salsa Roja Recipe at home! It’s a surefire way to brighten any meal—and once you taste how easy and delicious homemade salsa can be, you’ll want to keep a batch in your fridge at all times!

Salsa Roja Recipe

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4.9 from 25 reviews

Author: Emma
Total Time: 25 minutes
Yield: 1 1/2 cups 1x
Diet: Vegan, Gluten-Free

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Description

This Salsa Roja recipe is a classic Mexican condiment that adds a burst of flavor to any dish. Made with roasted tomatoes, chiles, and aromatic spices, this salsa is perfect for tacos, grilled meats, eggs, or simply with tortilla chips.

Ingredients

Scale

For the salsa:

4 medium Roma tomatoes
2 dried guajillo chiles (stems and seeds removed)
2 dried arbol chiles (optional, for heat)
1/4 medium white onion
2 cloves garlic (peeled)
1 tablespoon vegetable oil
1/2 teaspoon salt (or to taste)
1/4 cup water (as needed)
1 tablespoon white vinegar (optional, for brightness)

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Instructions

Toasting the chiles: In a dry skillet over medium heat, toast the guajillo and arbol chiles for 30–60 seconds per side until fragrant. Soak in hot water for 10 minutes.
Roasting the vegetables: Roast the tomatoes, onion, and garlic in the skillet until charred and softened—about 10 minutes.
Blending the salsa: Blend soaked chiles with roasted vegetables, salt, and vinegar until smooth, adjusting consistency with water.
Cooking the salsa: Heat oil in a saucepan, add salsa, and simmer for 5-7 minutes until slightly thickened. Adjust seasoning.
Serving: Let cool slightly before serving.