How to Make an Easy Homemade Salsa

Mexican salsa roja

There are as many homemade salsas as households are in Mexico. Every home has its own version of a homemade salsa. This is very easy to make salsa that can even be cooked in the microwave in an oven-safe dish bowl.

This simple salsa works well for huevos rancheros, chilaquiles, over a grilled steak, or tacos. I also use it for enchiladas. It can have as many variations as you want by adding chopped onions, cilantro or sliced radishes after it cools down.

How to make Mexican salsa roja

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

• Boil the tomato and peppers until tender. (Please check the ingredients list below)

• Drain the water. Place the tomato and chili peppers in a food processor or blender
  with the garlic clove and onion. Process until smooth.

• Place the sauce in a bowl or dish. Season with salt. If you want a thinner salsa to add some of the water in which the tomato was cooked.
• Stir well to get an even texture.

HOW TO MAKE AN EASY HOMEMADE SALSA

Salsa Roja. There are as many homemade salsas as households are in Mexico. Every home has its own version of a homemade salsa. This is very easy to make salsa that can even be cooked in the microwave in an oven-safe dish bowl.

4.67 from 3 votes

Add to CollectionGo to Collections

Print Pin Rate

Course: Salsas

Cuisine: Mexican

Servings: 1 1/2 Cups

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 1 large tomato or 2 medium sized tomatoes
• 1 jalapeño pepper or 2 serrano peppers stemmed
• 1 small garlic clove peeled and chopped
• 1 tablespoon of white chopped onion
• Water enough to cover the tomatoes and peppers
• Salt to taste

Instructions

• Boil the tomato and peppers until tender (about 12-15 minutes).
• Drain the water. Place the tomato and chili peppers in a food processor or blender
• with the garlic clove and onion. Process until smooth.
• Place the sauce into a bowl or dish. Season with salt. If you want a thinner salsa to add some of the water in which the tomato was cooked.
• Stir well to get an even texture.

Notes

This salsa will last about 3 days in the refrigerator and will freeze well. Warm before serving again.

Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!

¡Buen provecho!

More recipes:
Roasted Red Jalapeño Salsa
Braised short ribs in Tomatillo Sauce