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You are here: Home » Salsas

Salsa Roja Recipe

Published: Jan 22, 2009 · Updated: Jan 29, 2021 by Mely Martínez

JUMP TO RECIPE

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

Easy Homemade Salsa, mexican salsa roja

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.

Homestyle mexican salsa roja

How to make salsa roja recipe

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

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

how to make Mexican salsa roja - Mexican recipes

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

¡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

Salsa Roja Recipe

Mely Martínez
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.
4.93 from 14 votes
Print Recipe Pin Recipe
Total Time 15 mins
Course Salsas
Cuisine Mexican
Servings 1 ½ Cups
Calories 35 kcal

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: 35kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 292mgFiber: 2gSugar: 4gVitamin A: 1176IUVitamin C: 34mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Krystal Mena

    November 15, 2021 at 11:34 pm

    5 stars
    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. ☺️😋

    Reply
  2. Tina

    July 27, 2021 at 4:48 pm

    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.

    Reply
    • Mely Martínez

      July 27, 2021 at 4:56 pm

      Hello Tina,
      It is so good to know you like the Salsa Roja Recipe. Enjoy it!

      Reply
  3. Hanna Frederick

    April 15, 2021 at 4:53 pm

    5 stars
    Great easy recipe! I actually sauteed the tomato and Jalapenos on a hunt of oil with some water. It was tasty and quick. Thanks!

    Reply
  4. Jose A.

    October 12, 2020 at 7:17 am

    5 stars
    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.

    Reply
  5. Kristina

    September 15, 2020 at 11:57 am

    5 stars
    Just made it. So easy and very good! I added a pinch of salt

    Reply
  6. Nicole Scott

    April 16, 2020 at 10:47 am

    5 stars
    Delicious and easy - thank you!
    We found 1 tsp salt to be just right 🙂
    I will be making a lot of this!

    Reply
  7. Laura

    February 13, 2020 at 6:50 pm

    It sounds so easy, I will add cilantro to mine though. Thank you.

    Reply
  8. Becky

    September 06, 2019 at 2:30 pm

    5 stars
    Simple and TASTY! Love that you can freeze it, fresh tomatoes frozen and used later are still many times better tasting than store bought!

    Reply
  9. Sharon

    June 02, 2019 at 1:07 pm

    5 stars
    Awesome salsa...I will make this my goto salsa

    Reply
  10. Bryan

    January 07, 2019 at 3:26 pm

    4 stars
    Awesome. Cant wait to try this. Very quick and easy

    Reply
  11. Nola

    January 24, 2018 at 8:23 am

    Great, easy way to use extra tomatoes from the garden. I never even thought of freezing salsa, I will definitely try this recipe!

    Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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