Mexican salsa roja recipe is prepared with tomatoes and dried chilies. Use this Mexican red sauce to make enchiladas, chilaquiles, other Mexican dishes and also serve it with corn chips or tortillas.
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Post was originally published on Sept 17, 2015. Updated with new content and images.
Salsa Roja
There are two types of salsas, a red and green. Salsa roja is the spicy red sauce / salsa and is prepared with tomatoes & dry chilies. The green salsa is salsa verde prepared with tomatillos. Both these salsas are common condiments in Mexican and Latin cuisines.
Ingredients
The key ingredients for the red salsa are tomatoes, chilies peppers, garlic and cilantro. Onion is optional. Chili peppers used are arbol chilies, ancho chilies, anaheim chilies, guajillo or any Mexican variety of chilies.
Some versions of salsa roja also use jalapeno and serrano peppers as well. If you can not source the Mexican dry red chilies, use these instead. Since red chilies from India are common in my pantry and are similar to arbol chilies, I use those instead.
Preparation
There are many versions of salsa roja. However, the main ingredients are tomatoes, chilies, garlic, onion and cilantro. I usually avoid onions in this recipe.
There are two ways to prepare this sauce. One method is to oven roast or cook all the ingredients on stovetop, puree and then simmer for few minutes. I follow this method.
The other method is to puree all the ingredients and simmer until rawness of the vegetables is gone. I follow this method when preparing salsa for pupusa and also use onions, unlike in salsa roja recipe.
- Cook tomatoes in some water until skin begins to peel off (#1 in below collage).
- In another pan roast chili and garlic (#2).
- Then add to cooked tomatoes, turn off the heat and let it sit for 10 minutes until chilies soften (#3).
- When the tomatoes come to room temperature, peel the skin (#4).
- Transfer tomato mixture, fresh cilantro to a mixie or a blender jar and puree (#5-6).
- Transfer back to a pan and simmer for 5 minutes (#7).
How to Serve & Store?
Add salsa to enchilada, chilaquiles and any Mexican dish that calls for salsa. Serve salsa with tacos, tortillas and even pupusa. Store excess salsa in an air container for 2-3 days in the refrigerator.
FAQ & Tips
The main difference between salsa roja and salsa verde is use of tomatoes and chili peppers in salsa roja and, tomatillos and jalapeno peppers in salsa verde.
Use ripe red tomatoes for a flavorful salsa roja and any salsa recipe.
More Mexican Recipes
Detailed, Printable Recipe
Mexican Salsa Roja Recipe
Equipment
- Knife & Cutting Board
- Sauce Pan, Frying Pan and a Spoon
- Blender or a food processor
Ingredients
- 2 Tomatoes or ½ lb Tomatoes I used vine ripe but even roma can be used
- ¾ teaspoon Salt adjust to taste
- 1 Dry Chilies lightly deseeded
- 1 Clove Garlic
- ¼ cup chopped Cilantro loosely packed
- ½ cup Water
Instructions
- Wash and cut tomatoes into 4-8 pieces depending on the size oof the tomatoes.
- Take water in a saucepan, add tomatoes, salt and bring to boil.
- While the tomatoes are coming to a boil, dry roast chili and garlic until chili is toasted.
- Once the skin of the tomatoes start to peel off, about 4 – 5 minutes, turn off the heat.
- Add the chili & garlic to tomatoes, cover the saucepan and let sit for at least 10 minutes until chili becomes soft.
- Once the tomatoes cool, remove the skin of the tomatoes.
- Add the tomato chili mixture to a blender, add cilantro and puree until smooth.
- Transfer back to the saucepan and bring to a boil. Simmer for 5 – 8 minutes until sauce thickens.
- It is ready serve or refrigerate until ready to serve. It stays good for at least two day in the fridge.
Notes
- Chili Peppers - Use any Mexican chili peppers. I use Indian red chilies. If you can not source chili peppers, use jalapeno or serrano peppers.
- Onions - I did not use onions. If using, cook along with tomatoes.
Nutrition
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Post was originally published on Sept 17, 2015. Updated with new content and images.
Suma Gandlur says
This makes a useful condiment. We always have a big jar of salsa sitting in our refrigerator as my family frequently snacks on chips and salsa.
NARMADHA says
I tried this recipe and my kids loved it. So flavorful and delicious condiment which goes well with many dishes. Thanks for the detailed recipe.
Rafeeda - The Big Sweet Tooth says
This sounds so similar to the tomato sauce used with mandis, except that this involves some cooking. Must keep this in mind while making some enchilladas or burritos next time... Looks delicious...
Rajani says
Beautiful pictures Usha, especially the first click! It’s been awhile since I cooked anything Mexican, this post is nudging me that it’s time to make some soon 🙂
Radha says
Salsas are great and I love to add to any of my food. This is a delicious salsa.
Sandhya Ramakrishnan says
That is a fun recipe and I am thinking this would be such a delicious one to make for enchiladas as well. Tomato season is almost here and I am planning to make this in bulk. Do you think it will freeze well?
Ritu says
My daughter loves to have this salsa with nachos. I make with the roasted tomatoes, next time will try your version as well
Vaishali says
Beautiful clicks and the serve ware. I love the whole effect of the coordinated colours...the napkin too looks lovely.
The recipe is simple yet sounds and looks super !!
Padmajha V says
I make a similar version as a side for dosa / idli. Now I can boast that I have been making an international side!! Anyway, the dip looks so good and lovely pics USha.
Usha Rao says
Haha, true PJ. I should try it for dosa next time.
Archana says
I love the simplicity of this yum salsa. Since I have ordered tomatoes twice I have a surplus to use up. Will try making salsa roja and since you have suggested the Indian options its simple enough for me.
Usha Rao says
Do give it a try Archana. You will like it.
Mireille Roc (@ChefMireille) says
the roasted vegetables would make your version superior for sure
Priya Srinivasan says
Simple and flavorsome sauce!!
Suma Gandlur says
This is a quick one to make. I was expecting onions in the recipe and that would have taken longer to cook. 🙂
Pavani says
Simple to make and delicious all purpose tomato sauce.
Sneha datar says
Decilious and tempting sauce.
srividhya says
Would love this with tacos and burritos. Yum
harini says
The pictures are stunning. The salsa looks very interesting.
Sandhiya says
I thought of making this, but others took the priority. A perfect dip.Well made
Simply Tadka says
Love the flavor of this sauce.. nice choice
Srivalli says
I like the name!..and the pictures are so captivating..
Priya says
Love that cute bowl, salsa roja looks simply fabulous and prefect dip to give a try soon.
cookingwithsapana says
Salsa roja looks very flavorful.I love garlic in salsas .Pictures are awesome Usha.
Padma says
That looks like a perfect dip for any thing for me beautiful..
Leena says
Never heard of this dish,new to me, sounds interesting and looks tasty..
Vaishali Sabnani says
Our family is a great fan of enchiladas . So bookmarking this and will make it the next time i make them . Sauce sounds delicious .