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)
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.
Notes
- Use arbol chiles for a spicier salsa or omit for a milder version.
- Store leftovers in the fridge for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Blending, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
- Sugar: 1 g
- Sodium: 80 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 0.5 g
- Cholesterol: 0 mg
