Print
Mexican Salsa Roja Recipe
Salsa Roja is a Mexican red sauce prepared with tomatoes and dried chilies. It is used in many Mexican dishes and also a dip for tortillas.
Course Condiment, Side Dish
Cuisine Mexican
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Cooling Time 10 minutes minutes
Servings 4
Calories 13kcal
- 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
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.
- 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.
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 441mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 613IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg