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Mexican salsa roja serve in a bowl.
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Salsa Roja Recipe

Authentic Salsa Roja is an essential part of so many Mexican recipes; learn how to make it in only 15 minutes. 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.  
Course Salsas
Cuisine Mexican
Keyword chunky salsa recipe, how to make an easy homemade salsa, mexican salsa recipe
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 1 ½ Cups
Calories 35kcal

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

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

Nutrition

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