Make the best salsa roja recipe in just 15 minutes and with a handful of fresh ingredients! This is a very easy-to-make salsa that can even be cooked in the microwave in an oven-safe dish bowl and is perfect with eggs, entomatadas, tacos, and tortilla chips.
An Easy Homemade Salsa | Salsa Roja Casera
In Mexican homes, salsa isn't just a condiment; it's a tradition, a cornerstone of flavor that elevates any meal. There are many variations, and each family takes pride in its own secret recipe, a blend of tomatoes, onions, peppers, and spices that reflects its unique taste. This Salsa Roja recipe, also known as Mexican Red Table Sauce or Salsa ranchera, is the traditional salsa with a more homemade feel found in many homes. It is super quick to make; you can add other ingredients like fresh cilantro and make many dishes.
My mom used to make this recipe almost daily when I was growing up; it was economical, quick, and super tasty. As I got older, I realized that you can make so many Mexican dishes with it, like entomatadas, chilaquiles, huevos rancheros, and topped carne asada tacos or steak tacos to name a few. So, if you are looking for a way to add some homemade and healthy flavoring to your meals, give this salsa recipe a try, make a batch, or double it for other dishes. I guarantee you will be happy you did.
In This Post
How to Make Authentic Mexican Salsa Roja Recipe
Ingredients for salsa roja recipe:
- One large tomato or two medium-sized tomatoes
- Jalapeño pepper or serrano peppers
- Garlic cloves peeled and chopped (one or two)
- White chopped onion
- Water
- Salt to taste
DIRECTIONS:
To make this recipe easier, I will break the process of salsa roja recipe into steps.
(Please check the ingredients list below)
Prep your ingredients:
- First, wash your ingredients and remove the stems of the chiles.
- Place the tomatoes and chiles in a saucepan and add the water.
Boil and Simmer:
- Next, in a saucepan, boil the tomato and peppers at medium-high heat until tender. ( For about 15 minutes)
Process the ingredients:
- Drain the water, and place the tomato and chili peppers in a food processor or a blender.
- Then add garlic, clove, and onion and blend until puree.
- Place the sauce in a bowl or dish and season with salt. Stir well to get an even texture.
- Enjoy!
Notes and Tips for Making Salsa Roja
- Use ripe and flavorful tomatoes.
- Adjust according to your spice preference. Common choices include jalapeños and serranos.
- Feel free to add other ingredients; some people love adding fresh cilantro.
- Depending on your preference, you can make your salsa smooth or pulse your blender for a chunkier salsa.
- If the salsa is too thick, add a little water from the pot where the tomatoes were cooked to reach your desired consistency. Conversely, if it's too thin, you can simmer it on the stove to thicken it up.
- Store the salsa roja in an airtight container in the refrigerator. It will typically last for 3 to 4 days.
- The best part is that you can freeze this salsa; just warm it before serving it again.
What to Serve with this Mexican Salsa Roja
Whenever I make this fresh salsa roja recipe at home, I love to make some kind of comfort food like these entomatadas (like enchiladas) or chilaquiles. This easy salsa can be added to eggs for breakfast, next to a serving of beans and warm corn tortillas. Also, if you don't like spicy salsas, this is perfect for adding to grilled meats and vegetables to add more flavor. But if you are like me, you can just eat it with tortilla chips next to a tall glass of Agua de limón | Lime drink.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for salsa roja, take a look at some of these other authentic Mexican recipes of salsas or made with salsas :
If this salsa roja (red tomato sauce) recipe was helpful to you, come back and let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely Martínez
Frequently Asked Questions About This Salsa Roja
Before I share my salsa roja recipe, I feel like I need to answer the questions I always get:
What is salsa roja?
Salsa roja is a simple salsa that is very similar to the one you find at a Mexican restaurant here in the United States. It is served with chips but with more flavor. This salsa roja, sometimes called salsa ranchera, has a thin consistency and mild flavor. It's one of those salsas with many uses, like in entomatadas, breakfast migas, and for pouring over burritos, tacos, and eggs.
Is homemade red sauce spicy?
Traditional salsa roja is more of a mild salsa, a medium heat with an almost sweet flavor from the tomatoes. You can adjust the spiciness by switching the jalapeños for serrano pepper to have more heat.
What is the difference between salsa verde and salsa roja?
Other than the color, salsa verde is prepared with tomatillos, vs. salsa roja only uses red plum tomatoes or Roma tomatoes. For this salsa roja recipe, we are only using fresh peppers in ingredients, but other spicier salsa recipes require dried chili peppers.
How long is salsa roja good for?
This salsa roja or salsa ranchera recipe will last about three days in an air-tight container in your fridge and can also be stored in your freezer for a couple of months if properly stored. Warm before serving again.
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📖 Recipe
Salsa Roja Recipe
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
Prep your ingredients:
- First, wash your ingredients and remove the stems of the chiles.
Boil and Simmer:
- Next, in a sauce pan, boil the tomato and peppers until tender. ( For about 15 minutes)
Process the ingredients:
- Drain the water. Place the tomato and chili peppers in a food processor or a blender.
- Then add garlic, clove, and onion and blend until puree.
- Place the sauce in a bowl or dish and season with salt. Stir well to get an even texture.
- If you want the sauce thinner, add some of the water in which the tomato was cooked.
- Enjoy!
Notes
- Use ripe and flavorful tomatoes.
- Adjust according to your spice preference. Common choices include jalapeños and serranos.
- Feel free to add other ingredients; some people love adding fresh cilantro.
- Depending on your preference, you can make your salsa smooth or pulse your blender for a chunkier salsa.
- If the salsa is too thick, add a little water from the pot where the tomatoes were cooked to reach your desired consistency. Conversely, if it's too thin, you can simmer it on the stove to thicken it up.
- Store the salsa roja in an airtight container in the refrigerator. It will typically last for 3 to 4 days in the refrigerator.
- The best part is that you can freeze this salsa; just warm it before serving it again.
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Joyce Conejo
Love this recipe. Quick to make. Tasty too.
JennG
Hola Mely! I have a quick question. In one of the pictures above, you have a dish in a black cast iron looking rectangle with oozes of cheese melted on the top. What is that? The salsa recipe is amazing. I do add serranos and cilantro to it but for a quick salsa, this is my go to! Love it. Gracias!
Mely Martínez
Hello JennG,
That is melted cheese with chorizo. We call it "Queso Fundido" Check the link to see the recipe.
HAppy cooking!
Bronze
I don't have a blender. How do I make this without a blender?
Mely Martínez
Hello Bronze,
If you do not have a blender, it can be made in a stone mortar or molcajete. Also, a food processor or hand held blender works great.
And, in case you do not have any of those. Place the ingredients in a bowl and press down with the bottom of a glass.
Ana
I just found my way to this food blog. I’m so grateful that I did! I had some fresh pico de gallo ingredients that I was gonna use for a breakfast salsa. I thought hmmm I’m sure there is another salsa I can make with these same ingredients. I made this salsa roja for my breakfast of eggs and beans de oja. 🤤 My salsa did not come out as textured as pictured in the recipe, it came out smooth. So I’m wondering if it’s because of my magicbullet. I had 2 medium sized roma tomatoes, a yellow onion instead and a large jalapeño. I followed the recipe and added a teaspoon of kosher salt. It’s pretty warm in heat but very pure in flavor. I loved it on my breakfast it added a wonderful layer of flavor and spice. I kept adding more and more. Looking forward to sharing it with my loved one because he is known for drinking yummy salsas with his food and I know he’s gonna love this one. I found it interesting that the recipe suggests warming it up again for use. I usually refrigerate my salsas and have them cold with meals. I’ll have to try this salsa both ways! Thank you Mely!
Mely Martinez
I am glad that you gave the recipe a try; next time, try pulsing the blender or magic bullet for a more chunkier result. In Mexico, we love eating our salsas warm or room temperature to complement a warm meal.
Krystal Mena
Hola, Mely! I made this salsa just yesterday, and it was a huge hit with my twin brother. I even used it in a taco salad that I made earlier for dinner. ☺️😋
Mely Martinez
Hi Krystal,
Thank you for trying the recipe and for sharing it with your family. Next time, I will make sure to try the salsa with a taco salad.
Tina
I have looked for years for a salsa recipe that tastes like you get in a Mexican
restaurant. This is the one. Thank you,thank you,thank you.
Mely Martínez
Hello Tina,
It is so good to know you like the Salsa Roja Recipe. Enjoy it!
Hanna Frederick
Great easy recipe! I actually sauteed the tomato and Jalapenos on a hunt of oil with some water. It was tasty and quick. Thanks!
Mely Martinez
Yes, the salsa y quick and really tasty! Thank you for trying the recipe.
Jose A.
Ii have been making this sauce for quite a few years as follows. Fresh tomaties palm size 2. Jalapeno peppers one big one. One peeled garlic clove. One yellow or white onion palm size. Put them together in a deep pan put enough water to cover the tomatoes and boil them till the skin breaks in the tomatoes. Prepare two or 3 soup plates. In one put the tomatoes and take the skin off and mince the tomates and put them in a deep sauce dish. Throw away the garlic.
Mely Martinez
Hi Jose
Thanks for the wonderful description of this salsa roja. I hope you come back and try other salsa recipes.
Kristina
Just made it. So easy and very good! I added a pinch of salt
Nicole Scott
Delicious and easy - thank you!
We found 1 tsp salt to be just right 🙂
I will be making a lot of this!
Laura
It sounds so easy, I will add cilantro to mine though. Thank you.
Mely Martinez
Hi Laura, adding cilantro is always a great option, enjoy!
Becky
Simple and TASTY! Love that you can freeze it, fresh tomatoes frozen and used later are still many times better tasting than store bought!
Mely Martinez
Yes, this salsa is amazing even after you freeze it. I love to make a big batch and keep some in the freezer for those winter months when you don’t feel like cooking but still want to enjoy a tasty meal.
Sharon
Awesome salsa...I will make this my goto salsa
Mely Martinez
Hi Sharon, this is my go to salsa too.
Bryan
Awesome. Cant wait to try this. Very quick and easy
Mely Martinez
I hope you do, Please let us know what you made with it.
Nola
Great, easy way to use extra tomatoes from the garden. I never even thought of freezing salsa, I will definitely try this recipe!
Mely Martinez
Hi Nola,
Yes, this is the perfect way to use all those tomatoes at the end of summer. Please come back to let us know what you have made with this salsa roja.