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Mexican Sauce, Mexican Salsa, Mexican Red Sauce, Salsa, Mexican Food, Mexican Cuisine, Condiment, Mexican Condiment, Blogging Marathon, Buffet On Table

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
Cook Time 5 minutes
Cooling Time 10 minutes
Servings 4
Calories 13kcal
Author Usha Rao


  • Knife & Cutting Board
  • Sauce Pan, Frying Pan and a Spoon
  • Blender or a food processor


  • 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