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Mexican Salsa Roja Recipe

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4.7 from 50 reviews

This Mexican Salsa Roja Sauce is a vibrant, flavorful red salsa made from charred Roma tomatoes, toasted dried chilies, onion, and garlic, blended and simmered to perfection. Perfect as a dip, condiment, or topping for tacos and grilled dishes, it balances smoky, spicy, and tangy flavors with fresh cilantro and lime juice.

Ingredients

Vegetables and Chilies

  • 6 medium ripe Roma tomatoes
  • 2 dried guajillo chilies, stemmed and seeded
  • 2 dried arbol chilies (optional, for extra heat)
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, peeled

Spices and Seasonings

  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Liquids and Herbs

  • 1 tablespoon vegetable oil
  • 1/2 cup water
  • 2 tablespoons fresh cilantro, chopped
  • juice of 1 lime

Instructions

  1. Toast the Chilies: Heat a dry skillet over medium heat. Add the dried guajillo and arbol chilies and toast them gently until fragrant, about 1-2 minutes, being careful not to burn them. Remove from heat and soak the toasted chilies in hot water for 15 minutes until softened.
  2. Char the Vegetables: Using the same skillet, char the whole tomatoes, roughly chopped onion, and garlic cloves until their skins are blistered and blackened in spots. This imparts a smoky depth to the salsa.
  3. Blend Ingredients: Drain the softened chilies and add them to a blender along with the charred tomatoes, onion, garlic, cumin, salt, black pepper, and water. Blend until smooth to form the salsa base.
  4. Simmer the Sauce: Heat the vegetable oil in a saucepan over medium heat. Pour in the blended sauce and simmer gently for 10 minutes to develop the flavors and slightly thicken the salsa.
  5. Finish and Serve: Remove the sauce from heat and stir in the fresh lime juice and chopped cilantro. Serve the Salsa Roja warm or at room temperature with your favorite Mexican dishes.

Notes

  • For less heat, omit the arbol chilies or reduce their quantity.
  • Salsa Roja can be stored in the refrigerator for up to 5 days in an airtight container.
  • Char the vegetables carefully to avoid burning, which could add bitterness.
  • Adjust salt and lime juice to taste after simmering.

Find it online: https://forkvista.com/mexican-salsa-roja-recipe/