Make The Best Salsa Roja recipe in only 15 minutes and with a handful of ingredients! This is 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
There are as many homemade salsas as households are in Mexico. Every home has its own version of homemade salsa. This Salsa Roja recipe, or Mexican Red Table Sauce, is the traditional salsa found in many homes. It is also My Mom’s favorite salsa to make, it is super quick, and you can make so many dishes with it.
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This simple recipe 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, fresh cilantro, or sliced radishes after it cools down. You can even swap jalapeno peppers for serranos chiles if you want more heat.
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, very similar to the one you find at a Mexican restaurant here in the united states, served with chips but with more flavor. The consistency of this salsa roja recipe is thin and with a mild flavor. This is 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. However, this salsa roja recipe is so easily modified it can be spicy depending on the ingredients.
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 ingredients, but other spicier salsa recipes require dried chili peppers.
How long is salsa roja good for?
This salsa roja recipe will last about 3 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.
How to Make Authentic Mexican Salsa Roja recipe
Ingredients for salsa roja recipe:
- One large tomato or 2 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.
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. Place the tomato and chili peppers in a food processor or a blender
with garlic, clove, and onion. Blend or puree until smooth. - Place the sauce in a bowl or dish. Season with salt. If you want a thinner salsa add some of the water in which the tomato was cooked.
- Stir well to get an even texture.
What to serve with this Mexican salsa roja recipe
Whenever I make this fresh salsa roja recipe at home, I love to make some kind of comfort food like these entomatadas or chilaquiles . This easy salsa can be added to eggs for breakfast, next to a serving of beans and warm tortillas. But, if you are like me, you can just eat it with tortilla chips.
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 :
Braised short ribs in Tomatillo Sauce
If this salsa roja (red tomato sauce) recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely Martínez
For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina
📖 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 blenderwith garlic, clove, and onion. Blend until smooth.
- Place the sauce in a bowl or dish. Season with salt. If you want a thinner salsa add some of the water in which the tomato was cooked.
- Stir well to get an even texture.
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!
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. ☺️😋
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!
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.
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.
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!
Sharon
Awesome salsa...I will make this my goto salsa
Bryan
Awesome. Cant wait to try this. Very quick and easy
Nola
Great, easy way to use extra tomatoes from the garden. I never even thought of freezing salsa, I will definitely try this recipe!