International Cuisine > Mexican Cuisine > Salsas & Guacamole > Salsa Roja Recipe

Authentic Mexican Salsa Roja

Discover the vibrant flavors of Mexico with this authentic Salsa Roja recipe. Made with roasted tomatoes, chiles, and garlic, this salsa is perfect for tacos, enchiladas, or simply enjoyed with tortilla chips.

Prep Time
10 minutes
Cook Time
25 minutes
Servings
1.5 cups
Ingredients
  • 5 medium Roma Tomatoes
  • 2 Jalapeño Peppers
  • 4 Garlic Cloves
  • 1/4 White Onion
  • 1/4 cup, chopped Cilantro
  • 1 tablespoon Lime Juice
  • 1 teaspoon Salt
  • 2 tablespoons (or as needed) Water

Roasting the Vegetables

Preheat your oven's broiler. Place the tomatoes, jalapeños, and garlic cloves (unpeeled) on a baking sheet. Broil for about 15-20 minutes, turning occasionally, until the skins are blackened and blistered. This roasting process is crucial for the deep, smoky flavor of the salsa.

Cooling and Peeling

Remove the baking sheet from the oven and let the vegetables cool slightly. Once cool enough to handle, peel the skins off the tomatoes and garlic. Remove the stems from the jalapeños. For a milder salsa, remove the seeds and membranes from the jalapeños.

Blending the Salsa

In a blender or food processor, combine the roasted tomatoes, roasted garlic, jalapeños, onion, cilantro, lime juice, and salt. Blend until smooth. If the salsa is too thick, add water, one tablespoon at a time, until it reaches your desired consistency.

Adjusting the Seasoning

Taste the salsa and adjust the seasoning as needed. You may want to add more salt, lime juice, or jalapeño for extra heat.

Serving

Transfer the salsa to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve with tortilla chips, tacos, enchiladas, or your favorite Mexican dishes.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 35-45 kcal
Protein: 1-2g
Fat: 0.5-1g
Carbohydrates: 6-8g
Fiber: 2-3g
Sodium: Varies depending on salt added (approx. 200-400mg)

Other Important Considerations for Nutrition

These values are estimates and can vary based on specific ingredients and preparation methods.
Salsa Roja is naturally low in fat and a good source of vitamins (especially from tomatoes and peppers) and fiber.
Pay attention to sodium content, especially if you are watching your salt intake. You can adjust the amount of salt added to the recipe.

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FAQ

  • Can I use different types of chiles?

    Yes, you can substitute jalapeños with other chiles like serranos or guajillos for a different flavor profile. Adjust the quantity based on the heat level of the chile you choose.
  • How long does Salsa Roja last?

    Salsa Roja will last in the refrigerator for up to 5-7 days when stored in an airtight container.
  • Can I make this salsa ahead of time?

    Yes, Salsa Roja can be made ahead of time. In fact, the flavors tend to meld and improve after a few hours or overnight in the refrigerator.