Bursting with fresh Mexican ingredients, we show you how to make this insanely delicious salsa Roja the easy way, and we don’t compromise on flavor either!
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When we were in Arizona, we ate at a ton of Mexican restaurants, and they always had a squeezy bottle full of delicious salsa Roja on the table. When we came home, we knew we had to recreate it, and so this is our version of this tasty Mexican salsa.
Why you’ll love this salsa recipe
- This is a deceptively simple recipe, that can be made in less than 30 minutes.
- Made with fresh ingredients, it’s bursting with freshness.
- Make it ahead and store it in the fridge for up to 2 weeks, it freezes too!
- It’s 100% vegetarian and vegan.
Ingredients you’ll need
What is salsa Roja?
Salsa Roja is a Mexican red table sauce, it’s a salsa condiment that’s perfect to add to your Mexican dishes.
If you’re at a Mexican restaurant, then undoubtedly, you’ll find salsa Roja.
There’s nothing quite like making your own fresh green salsa Roja, the flavors are insane. Did we mention how fresh it tastes?
How hot is salsa Roja?
Our salsa Roja recipe is mild salsa, as we use jalapeno peppers.
If you don’t like heat, then we recommend that you remove the seeds from the chili peppers.
If you like your salsas hot, then try adding serrano peppers, as they have a little more heat.
Salsa Roja Vs salsa Verde
Both Salsa Roja and salsa Verde are well-known daily Mexican family dishes.
Salsa Roja is a red salsa made with tomatoes, onion, chili peppers, garlic, and fresh cilantro.
Whereas salsa Verde is a green salsa and is usually made with tomatillos, onions, jalapeno peppers, and fresh cilantro.
Do I have to cook the tomatoes?
We don’t cook tomatoes for our version of salsa Roja, we like to keep it a nice and easy recipe.
Speaking of tomatoes, we recommend plum Roma tomatoes as they are naturally sweet but use what tomatoes you can get your hands on.
Whatever type of tomatoes you use, please make sure they are ripe, they need to be as ripe as possible.
What do I serve it with?
Our salsa Roja recipe is perfect for any Mexican cuisine, it’s perfect with tacos, Mexican migas, huevos rancheros, or tortilla chips.
You can add salsa to so many dishes, drizzle it over your eggs in the morning, or put a large dollop on bruschetta and you have a tasty appetizer!
And if you’re looking for a festive salsa, try this cranberry jalapeno salsa from One Hot Oven.
How do I store it?
Our salsa Roja stores very well, keep it in an airtight container in the fridge for up to 2 weeks.
It will also freeze well for up to 3 months, we make a batch and then separate it into smaller quantities, so we can pull it out of the freezer whenever we’re craving a homemade salsa.
Recipe notes and expert tips
- Like your salsa hot?
Substitute jalapeno chili peppers for serrano peppers or Arbol chilies, this will give you the extra heat you crave! - Want an extra depth to the flavor?
Try using roasted vegetables, roast your tomatoes, onions, peppers, and garlic cloves before blitzing them. - Using dried chilies?
Remember to rehydrate them before using them. - Storage
Salsa Roja will store in an airtight container in the fridge for up to two weeks, or it’ll freeze for up to 3 months.
More easy Mexican recipes for you to try
If you’ve enjoyed our Mexican salsa Roja recipe, then why not take a look at our other Mexican-inspired recipes? Birria taco, pico de gallo, salsa taquera or mango habanero salsa.
How to make salsa Roja with step-by-step instructions
Making our Mexican salsa Roja recipe is easy if you follow our simple instructions.
Full printable recipe instructions, including measurements, are available in the recipe card below.
Step one – blitz
Add tomatoes, jalapeno peppers, onion, garlic cloves, fresh cilantro, and lime juice to a food processor and blitz until you have a fairly smooth consistency.
Step two – cook
Add olive oil to a skillet or frying pan on medium heat, add the blitzed salsa, stir, and add cumin and a pinch of salt.
Bring the salsa to a boil, reduce the heat and simmer for approximately 15 -20 minutes, stirring occasionally.
Step three – cool
Season with salt to taste and allow the salsa Roja to cool down, then place in the fridge until you are ready to serve it.
Enjoy your delicious homemade salsa Roja!
We hope you enjoy making and eating our salsa Roja recipe and would love to hear how you got on with it.
Please leave a comment below and feel free to ask any questions you may have.
Easy salsa Roja recipe
Utensils
Ingredients
- 2 lbs (900 grams) Plum Roma tomatoes
- 2 Jalapeno peppers with stalks removed
- 1 small Onion
- 2 cloves Garlic
- ¼ cup (60 grams) Cilantro/coriander chopped
- ½ Lime juiced
- 2 tbsp Olive oil
- Salt to taste
Instructions
- Add tomatoes, jalapeno peppers, onion, garlic cloves, fresh cilantro, and lime juice to a food processor and blitz until you have a fairly smooth consistency2 lbs (900 grams) Plum Roma tomatoes, 2 Jalapeno peppers, 1 small Onion, 2 cloves Garlic, ¼ cup (60 grams) Cilantro/coriander, ½ Lime
- Add olive oil to a skillet or frying pan on medium heat, add the blitzed salsa, stir, and add cumin and a pinch of salt. Bring the salsa to a boil, reduce the heat and simmer for approximately 15 -20 minutes, stirring occasionally2 tbsp Olive oil
- Season with salt to taste and allow the salsa Roja to cool down, then place in the fridge until you are ready to serve it. Enjoy your delicious homemade salsa Roja!Salt to taste
Notes
- Like your salsa hot?
Substitute jalapeno chili peppers for serrano peppers or Arbol chilies, this will give you the extra heat you crave! - Want an extra depth to the flavor?
Try using roasted vegetables, roast your tomatoes, onions, peppers, and garlic cloves before blitzing them - Using dried chilies?
Remember to rehydrate them before using them - Storage
Salsa Roja will store in an airtight container in the fridge for up to two weeks, or it’ll freeze for up to 3 months
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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