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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.
Course Salsas
Cuisine Mexican
Total Time 15 minutes
Servings 1 ½ Cups
Calories 35kcal


  • 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


  • 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.


This salsa will last about 3 days in the refrigerator and will freeze well. Warm before serving again.


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