There are as many homemade salsas as households are in Mexico. Every home has its own version of homemade salsa. This is very easy to make salsa that can even be cooked in the microwave in an oven-safe dish bowl.
An Easy Homemade Salsa
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 salsa roja recipe
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.
Salsa Roja Recipe
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.
Print Pin Rate Add to CollectionTotal Time: 15 minutes
Servings: 1 1/2 Cups
Calories: 35kcal
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
- Cook the tomato and peppers at medium-high heatuntil tender (about 12-15 minutes).
- Drain the water, reserving a couple of tablespoons in case you need to make the salsa texture thinner. 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.
Nutrition
Calories: 35kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 292mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1176IU | Vitamin C: 34mg | Calcium: 12mg | Iron: 1mg
Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!
Recipe in spanish https://www.mexicoinmykitchen.com/easy-homemade-salsa-roja/
¡Buen provecho!
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!
Mely Martinez, from Mexico in my Kitchen!
More recipes:
Roasted Red Jalapeño Salsa
Braised short ribs in Tomatillo Sauce
Great, easy way to use extra tomatoes from the garden. I never even thought of freezing salsa, I will definitely try this recipe!
Awesome. Cant wait to try this. Very quick and easy
Awesome salsa…I will make this my goto salsa
Simple and TASTY! Love that you can freeze it, fresh tomatoes frozen and used later are still many times better tasting than store bought!