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Salsa Roja Recipe

Salsa Roja

The Crispy Chef
Salsa Roja is a traditional Mexican red sauce made with roasted tomatoes, onions, garlic, and chili peppers. It adds a bold and authentic flavor to tacos, enchiladas, and other Mexican dishes. You can adjust the heat and consistency to your liking, making it a versatile condiment for all your meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 7
Calories 31 kcal

Equipment

  • Oven
  • Blender or food processor
  • Baking sheet

Ingredients
  

  • 5 Roma Tomatoes
  • 1 White Onion
  • 12 Stalks Cilantro
  • 2 Serrano Chiles
  • 2 Garlic Cloves
  • 1 tablespoon Lime Juice
  • 1 tablespoon Olive Oil
  • Salt and Pepper to taste

Instructions
 

  • Preheat your oven to 355°F (180°C).
  • Roast the tomatoes, onions, garlic, and serrano chilies on a baking sheet for 15-20 minutes, or until charred and soft.
  • Rehydrate dried chiles by soaking them in hot vegetable stock or salted water for 20-30 minutes (optional).
  • Blend the roasted vegetables with cilantro and lime juice in a high-speed blender until smooth. Add a bit of soaking liquid to achieve the desired consistency.
  • Taste and adjust with salt, pepper, or additional heat (if desired).
  • For a richer flavor, simmer the salsa on the stove for 15-30 minutes.
  • Serve the salsa immediately or store in an airtight container.

Nutrition

Serving: 100gCalories: 31kcalCarbohydrates: 5.9gProtein: 1.2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 2mgPotassium: 178mgFiber: 1.6gSugar: 4.3gVitamin A: 56IUVitamin C: 12.3mgCalcium: 18mgIron: 0.5mg
Keyword Enchiladas, Homemade Salsa, Mexican Salsa, Red Sauce, Salsa Roja, Tacos
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