Are you team salsa roja or salsa verde? I’m team…both! I adore all types of salsa made with fresh ingredients, and this salsa roja recipe is one I’ve been especially loving lately. It differs from other red salsas I’ve previously shared in two ways:
If you try this salsa roja, you won’t believe it’s homemade. It tastes like you could have gotten it in a Mexican restaurant! Because it’s so fresh and flavorful on its own, my favorite way to enjoy it is as a dip with tortilla chips. That said, it’s delicious with Mexican fare like tacos and burritos too. I hope you love it!
Salsa roja ( lit. ‘red sauce’) is a type of spicy red sauce in Mexican cuisine. It is made of jitomate (red tomato), ground with onion, garlic, chilli, salt and pepper to taste.
Salsa Roja Recipe Ingredients
Here’s what you’ll need to make this salsa roja recipe:
- Dried ancho chile – Ancho chiles are dried poblano peppers. If you’re sensitive to spice, don’t worry—they don’t pack too much heat. Instead, they’re smoky and slightly bitter, adding rich flavor to this recipe. If you buy a pack, use the leftover peppers to make more salsa, homemade chili powder, or my vegetarian tortilla soup! Look for them in Mexican markets, spice shops, or the Mexican section of your grocery store. They’re also easy to find online.
- Roma tomatoes – I like to use them here because they’re less watery than other types of tomatoes, yielding a thicker salsa.
- Onion and garlic – For savory bite.
- Serrano pepper – For a spicy kick! If you can’t find a serrano, a jalapeño pepper is a great sub. Feel free to skip these chili peppers if you’re sensitive to heat.
- Fresh lime juice – It makes the salsa zesty and bright.
- Avocado oil – Its richness helps balance this punchy salsa roja. Another neutral oil would work here too.
- Fresh cilantro – It adds a refreshing kick and pretty green flecks.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Salsa Roja
The first step in this salsa roja recipe is prepping the dried chile. Use kitchen scissors to remove the stem, then cut vertically along one of the pepper’s edges. Spread it open so that it lays flat.
Heat a large, dry cast-iron skillet over medium heat. Add the chile and toast until fragrant. Then, place it in a medium bowl, cover it with water, and set aside to soak.
Next, char the vegetables. Return the pan to medium heat. Add the whole tomatoes, onion wedges, and serrano and cook until the vegetables are nicely charred, rotating them as they brown. The entire process should take 15 to 20 minutes.
Then, blend the salsa. Drain the ancho chile and pat it dry. Place it in a blender. Add the tomatoes, onion, serrano, garlic, avocado oil, lime juice, and salt. Blend until smooth.
Finally, add the cilantro and pulse until combined. The salsa should have nice green flecks. Season with more lime and salt to taste. Enjoy!
Chill the salsa before serving. I recommending popping it in the fridge for at least an hour to give the flavors a chance to meld. Plus, when it’s cold, it’s super refreshing!
The BEST Mexican Restaurant SALSA ROJA Recipe (+ the secret ingredient)
FAQ
Is salsa roja the same as salsa?
Is salsa roja hotter than salsa verde?
What does Roja mean in food?
What do Mexicans call red sauce?
What is salsa roja?
Salsa Roja is a spicy, chunky Mexican sauce made from dried chile peppers, tomatoes, onions, and garlic. It’s commonly used as a table condiment for tacos and other Mexican dishes. The name Roja comes from the Spanish word for red. This color comes from the chile peppers in the recipe. Salsa Roja is quite flexible.
How is salsa roja made?
Salsa Roja is made with a comal, a flat griddle historically used in Mexico. Often the comal is made of clay and set over an open fire, but more modern ones are made of metal and heated on a gas stove. The comal is used to toast onion, chiles, and tomatoes. Once toasted, these ingredients are blended together to create salsa Roja.
What peppers are in salsa roja?
The main ingredient in salsa Roja is dried red chile peppers, which are usually smoked jalapeño peppers dried out on racks under the sun. These peppers give salsa Roja its signature smoky flavor and heat. The type of chili pepper used in salsa Roja will affect the sauce’s flavor.
What does salsa roja taste like?
Salsa Roja has a smooth, rich, and creamy texture. It’s packed with flavor but not overly spicy. It contains a nice balance of smoky flavors from the peppers and a subtle sweetness from the tomatoes and onions. The salsa has a fresh, rich tomato flavor with just a hint of heat from the peppers.