This Fresh Salsa Roja (Salsa Fresca) is a must-try recipe for a variety of reasons. For starters, it is incredibly versatile, as it can be served alongside grilled meats, fried fish, tacos, crispy taquitos, and many other Mexican dishes. On top of that, it can be made in a matter of minutes, and you don’t even have to cook anything!
This red salsa is very common in Mexico, where it is commonly served with grilled foods, be it meat, fish, or chicken. It is popular among rotisserie stands and other places that sell charcoal-grilled chicken, such as the “Pollo Loco” and “El Pollo Feliz” chains. This fresh salsa is also similar to the ones served with tortilla chips at many Mexican and Tex-Mex restaurants in the US.
What you will like about this salsa is that it can be done in less than 10 minutes, making it perfect for those times when you need a salsa in a hurry, like when you have last-minute visitors and need to offer them a quick appetizer or snack, just make this fresh salsa, grab some chips, and you’re ready to party! If you have any leftover salsa, you can store it in the fridge for 4 days.
Another great thing about this Fresh Salsa Roja is that you can adjust the spiciness of it. If you want a mild salsa, simply remove the seeds and veins from the peppers. In case you want to make it hotter, you can do so by adding more peppers. Due to its simplicity and versatility, I’m pretty sure this will become your favorite salsa recipe!
What are the best tomatoes to make fresh salsa roja?
To make a homemade salsa, nothing beats fresh, juicy tomatoes. Roma tomatoes are generally used in Mexico, as well as Beef Steak tomatoes (we call them “Tomates de Bola”), which will give a nice texture to your salsa. I love the tomatoes that you find at the end of the summer season, the ones that you find at farmer markets or organic grocery stores. They have an added sweetness that balances very well with the spiciness of the peppers, and they make the best salsas!
Can we use canned tomatoes to make salsa?
I do not add canned tomatoes to this salsa, but I’ve been told by someone that works in a restaurant kitchen, that restaurants mix fresh and canned tomatoes for the table sauce that they offer with their tortilla chips. If you find yourself in the middle of winter craving a fresh homemade salsa, you can mix half raw and half canned tomatoes, just use a good quality organic brand if possible for the best results. I think this is why the restaurant salsas always seem to have a good consistency and a pretty dark red color, even in January, when tomatoes look very pale at the grocery store!
How long will this fresh salsa roja last?
Since we are using fresh ingredients and we’re not cooking them, this will depend on the quality of your tomatoes. This salsa will last about 4 days fresh in your fridge if you store it in a sealed container. However, it will taste the best on the day that you make it.
In case you have leftover salsa and want to preserve it for a little bit longer, heat one tablespoon of vegetable oil in a medium-size frying pan at medium heat, then pour in the salsa. Gently simmer the salsa for about 10-12 minutes. Wait until it cools down and then store it in the fridge. You can then keep it for a couple of extra days, or you can also freeze it to use later.
What seasoning can I add to the red salsa fresca?
The traditional version of this salsa is made using only the ingredients below (tomato, onion, peppers, garlic, and cilantro), and is only seasoned with salt. However, I know that some of you will want to add your own spin to it or even try to replicate the salsa served at the table in Mexican or Tex-Mex restaurants. Some of the ingredients those restaurants use are: ground cumin, vinegar or lime juice, and even chili powder. I’ve even tried a salsa which had a little bit of adobo from canned chipotle peppers.
In addition to changing the flavor, adding lime or vinegar will help preserve the salsa and its fresh, vibrant colors.
Other salsa recipes you would love
QUICK ITALIAN TOMATO SAUCE From another website.
And just in case you want to make your own:
How to make Fresh Salsa Roja?
Jump to RecipeInstructions:
1 Roughly chop the tomatoes, onion, and peppers to get them ready for the blender.
2. Place the garlic, chopped tomatoes, onion, and peppers into the blender. Process for about one minute or less until you have a salsa that still has some texture to it.
3. Place the salsa in a large bowl, season with salt, and stir well. Garnish with the chopped cilantro and onion. Enjoy your salsa. You will never buy store-bought salsa again!
TIPS:
- This salsa is usually made in the blender, but you can also use a Molcajete or a food processor.
- Other peppers you can use for this salsa are serrano peppers. Use about 3 of them instead of the 2 jalapeños in the ingredient list. If you like very spicy salsas, Habaneros are a good option too. One habanero will be good enough for this recipe. Be careful when handling the habaneros; if you are too sensitive to the heat, use plastic gloves when handling them.
- In case you have leftover salsa and want to store it for a little bit longer, you can heat it in a pan in order to preserve it. Heat one tablespoon of vegetable oil in a medium-size frying pan at medium heat, then pour in the salsa. Gently simmer the salsa for about 10-12 minutes. Wait until it cools down and then store it in the fridge. You can also freeze it to use later on.
- If you don’t have white onion, you can use red or green onion.
- Use just small garlic for this recipe. If you want it to have a more robust, garlicky flavor, you can add more. Of course, you can also omit it from the recipe if you do not like garlic.
Fresh Salsa Roja
Ingredients
- 1¼ lb. Ripe Tomatoes About 3 large tomatoes or 5 Roma tomatoes
- ¼ cup chopped onion about ¼ of a medium onion
- 2 Jalapeño peppers chopped
- 1 garlic clove small
- ⅓ cup Cilantro finely chopped
- 2 tablespoons onion finely chopped (for garnishing)
- Salt to taste
Instructions
- Roughly chop the tomatoes, onion, and peppers to get them ready for the blender.
- Place the garlic, chopped tomatoes, onion, and peppers into the blender. Process for about one minute or less until you have a salsa that still has some texture to it.
- Place the salsa in a large bowl, season with salt, and stir well. Garnish with the chopped cilantro and onion. Enjoy your salsa. You will never buy store-bought salsa again!
Missy
Mely, 1) I LOVE the silver spoon in your pictures... So unusual. Is it Mexican? Where can I buy a set like it?
2) I can't find my favorite Mexican vanilla, brand Azteca, in the US. Do you know where I can buy it here? I always have bring it back from MX after I visit.
Thank you.
Mely Martínez
Hello Missy,
Sorry, I didn't see this comment before.
The spoon you see here was bought at an antique shop in PA. It was the only one I found.
About the vanilla, they have an online store, look for them online.
Joanne Peyton
I have lots of salsa recipes, but I wanted to try this. The taste is wonderful! I used ripe vine tomatoes, but the color is very pale. Yours looks so vibrant like the other ones I make. Any suggestions?
Mely Martínez
Hello Joanne,
I always let my tomatoes to completely ripe on my kitchen counter after I bring them home from the store.
Joanne Peyton
Thank you for your reply and wonderful recipe. I decided I don’t mind the color. Such a nice, fresh salsa.
Jeana
A simple salsa that tastes yummy!
ilhan Gultekin
Hola Mely,
What about lime? is that unnesserly add some lime juice to salsa?
Mely Martínez
Hello Ilhan,
Lime is not usually added to salsas, mostly to Pico de Gallo salsa, but if you like lime in your salsa, you can add it.