Description
Salsa Roja is a vibrant and flavorful Mexican red table sauce made by roasting ripe tomatoes, chili peppers, onion, and garlic, then blending with aromatic spices and fresh lime juice. Perfect as a condiment or dip, this versatile salsa adds a smoky, spicy kick to tacos, chips, and other Mexican dishes.
Ingredients
Scale
Vegetables and Fruits
- 4 medium ripe tomatoes
- 2 red chili peppers (such as guajillo or chile de árbol, based on desired heat)
- 1 small white onion, chopped
- 2 cloves garlic, peeled
- 1 tablespoon fresh lime juice
Spices and Oils
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Optional: 1/4 cup fresh cilantro, chopped
Instructions
- Roast Vegetables: Preheat a skillet or griddle over medium heat. Add the tomatoes, chili peppers, onion, and garlic. Roast for 8-10 minutes, turning occasionally, until the tomatoes and peppers are charred and softened, enhancing their natural smoky flavors.
- Soften Peppers: Remove the chili peppers from the skillet and soak them in hot water for 10 minutes to soften. After soaking, remove the stems and seeds for a milder salsa and smoother texture.
- Blend Ingredients: Transfer the roasted tomatoes, onion, garlic, and softened chili peppers to a blender or food processor. Add olive oil, ground cumin, smoked paprika, fresh lime juice, and a pinch of salt and pepper to season.
- Puree Salsa: Blend the mixture until smooth or leave it slightly chunky, depending on your preference. Taste and adjust the seasoning by adding more salt, lime juice, or spices if desired.
- Serve and Garnish: Transfer the salsa to a serving bowl and garnish with chopped fresh cilantro if using. Serve the Salsa Roja warm or chilled as a dip, condiment, or accompaniment to your favorite Mexican dishes like tacos and chips.
Notes
- Adjust the number and type of chili peppers to control the salsa’s heat level.
- For a smokier flavor, char the vegetables slightly more on the skillet.
- Salsa Roja can be stored in an airtight container in the refrigerator for up to 5 days.
- If you prefer a spicier salsa, retain some seeds from the chili peppers.
- Use fresh lime juice for the best flavor; bottled lime juice may alter the taste.
- This salsa works great as a marinade or sauce base for grilled meats if desired.
