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    Home » Most Recent

    Salsa Roja

    March 14, 2018 By Patrick 24 Comments

    1775 shares
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    The ingredient list for Salsa Roja will change based on which region you're in, and who's cooking it, and what kind of mood they're in.

    In other words, there are countless interpretations of Mexico's most common salsa.  I've been getting questions about it lately, so I wanted to offer up a couple options that should cover you next time Salsa Roja is called for.

    Here's a simple recipe for a fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs! mexicanplease.com

    Salsa Roja Recipe

    Salsa Roja might sound exotic to gringos but it roughly translates as red sauce, a simple nomenclature that includes any salsa made with tomatoes as the base.  If you're using tomatillos as the base then you've officially entered green sauce territory, i.e. Salsa Verde.

    The easiest version to make is one that uses ingredients that you've already gotten in the habit of buying (right?!!).

    Ranchera Sauce Recipe and Ingredients mexicanplease.com

    So in the above pic you've got:

    3 tomatoes
    1/2 onion
    1 jalapeno
    1 garlic clove

    And technically that's all you need to make an authentic Salsa Roja.  But don't let the simple list fool you, with a few tricks these ingredients will create an unbelievably savory salsa --  far superior to anything you can buy at the store.

    Just be sure to roast those tomatoes...

    Anatomy of My Current Favorite Burrito mexicanplease.com

    And if it's the first time you're making it, add the jalapeno incrementally so you get the heat level to your liking.

    This Tomato Jalapeno Salsa is the Mother of all Mexican Salsas. Getting the heat level to your liking opens up infinite possibilities. mexicanplease.com

    This freshly blended salsa can be so rewarding that salt can be an afterthought -- I'd say well over half the time I make it I don't add any salt to it.  If the tomatoes are struggling then you can add a pinch.

    Instead of the all encompassing Salsa Roja, we tend to call this version Tomato-Jalapeno Salsa -- you'll find it gooped on all sorts of dishes across the site, with a special nod to Chicken Tacos.

    I know, World's Best is a big claim, but these chicken tacos are the ones I always come back to. The home cooked salsa is the key so don't skimp on that step. So good! mexicanplease.com

    Click here if you want to see the recipe box for that version.  It's a workhorse that gives you tremendous return for very little effort, and as long as you get the heat level to your liking it will always be towards the top of your list.

    This Tomato Jalapeno Salsa is the Mother of all Mexican Salsas. Getting the heat level to your liking opens up infinite possibilities. mexicanplease.com

    Keeping that option in mind, let's head to the other end of the Salsa Roja spectrum where you'll find some fiery concoctions that have more concentrated flavors.   You can think of these as topper sauces.  They lie somewhere between a bottled hot sauce and a chunky sauce like the Tomato Jalapeno Salsa above.

    You'll also frequently see these salsas made with dried chiles, so that will be our starting point for this version.

    Here's a simple recipe for a fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs! mexicanplease.com

    That's 6 Guajillos and 3 Anchos.  Guajillos are mild in nature and usually prefer a dance partner, so you'll frequently see them paired with Anchos.

    But first throw 3 tomatoes in a 400F oven and let them roast while you work on the other ingredients.

    Here's a simple recipe for a fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs! mexicanplease.com

    This roasting step will become habit once you taste the difference -- it lowers the acidity of the tomatoes and sweetens them up a bit.

    Normally these tomatoes need about 20-25 minutes in the oven, but for this version I tend to just pull them out when I need them because there's a simmer coming up on the horizon that will give them a final blast of heat.

    Okay back to the chiles...start by wiping off any dusty crevasses with a damp towel.  To de-seed them it's easiest to cut off the stems and make a slit lengthwise, then just use your hands to pull out all the seeds and ribs.

    Here's a simple recipe for a fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs! mexicanplease.com

    We'll eventually strain the sauce so don't worry about getting rid of every last seed.

    Meanwhile, saute 1/2 onion and 3 whole garlic cloves in a big dollop of oil.

    Here's a simple recipe for a fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs! mexicanplease.com

    Once the onion is getting tender add the dried chiles.  For crowd control it can be easiest to cut the chiles up into smaller pieces.

    Here's a simple recipe for a fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs! mexicanplease.com

    Let the chiles cook for a few minutes over mediumish heat, just enough to wake them up.

    Then add the roasted tomatoes to the pan along with:

    1/2 teaspoon Mexican oregano
    1 teaspoon salt
    freshly cracked black pepper
    2.5 cups water
    1 chipotle in adobo (optional)
    1 tablespoon adobo sauce (optional)

    Here's a simple recipe for a fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs! mexicanplease.com

    You can consider the chipotle in adobo and the adobo sauce optional.  The adobo sauce has sweet undertones and I think this balances out the flavor of the dried chiles quite well.  (We use the same idea in our Colorado Enchiladas.)

    Let this simmer for 5 minutes or so and then add it to a blender and give it a good whirl.

    Strain the sauce over a mixing bowl and discard the leftover solids.  You might have to use the back of a spoon or spatula to push the sauce through the strainer.

    Here's a simple recipe for a fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs! mexicanplease.com

    You'll end up with a fiery, concentrated Salsa Roja that is hoping to be used in moderation on grilled meats, breakfast dishes, and fingers.

    Here's a simple recipe for a fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs! mexicanplease.com

    Definitely take a final taste for salt level, I added another small pinch to this batch.

    I also usually add a splash of cider vinegar so that it'll keep well in the fridge in one of these beauties:

    Here's a simple recipe for a fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs! mexicanplease.com

    Salsa in a squeeze bottle might officially turn your home kitchen into a taqueria -- this recipe will make a bit over 3 cups worth and that will easily fill one of these.

    Keep it in the fridge because it seems to pop a little more when it's cooled down.  (Note:  I prefer the Tomato Jalapeno Salsa directly out of the blender when it's still warm from the roasted tomatoes.)

    Here's a simple recipe for a fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs! mexicanplease.com

    I'll put the recipe box below for this more concentrated version of Salsa Roja.  If you want to see the recipe box for the Tomato Jalapeno version you can find it here.

    Okay, let me know if you have any questions about the world of Salsa Roja.  At the very least, just know that there is a Salsa Roja version out there with your name on it.  Once you get comfortable making a version that suits your palate you'll find all  sorts of uses for it.  Said another way:  many good things will happen.

    Buen Provecho.

    Scroll down for the recipe box, and feel free to use the comments section below if you have questions or want to leave feedback on this recipe.  For up-to-date recipes follow us on Facebook, Pinterest, or Instagram. 

    Here's a simple recipe for a fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs! mexicanplease.com

    Salsa Roja

    Here's a simple recipe for a fiery, concentrated batch of Salsa Roja.    
    4.47 from 15 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 24
    Calories: 21kcal
    Author: Mexican Please

    Ingredients

    • 6 Guajillo dried chiles
    • 2 Ancho dried chiles (or 3 smaller Anchos)
    • 3 tomatoes
    • 1/2 onion
    • 3 garlic cloves
    • 1 chipotle in adobo (optional)
    • 1 tablespoon adobo sauce (optional)
    • 1/2 teaspoon Mexican oregano
    • 1 teaspoon salt
    • freshly cracked black pepper
    • splash cider vinegar
    • 2.5 cups water
    • olive oil

    Instructions

    • Start by roasting the tomatoes in a 400F oven.   
    • Use a damp towel to wipe off any dusty crevasses on the dried chiles.  To de-seed them it's easiest to cut off the stem and make a slit lengthwise, then use your hands to pull out the ribs and seeds.
    • Saute 1/2 onion and 3 whole garlic cloves in a dollop of oil over medium heat.  When the onion starts to soften add the dried chiles.  (It's worth cutting the chiles into smaller pieces before adding them to the pan.)
    • Let the chiles cook for a few minutes and then add the roasted tomatoes to the pan along with:  1/2 teaspoon Mexican oregano, 1 teaspoon salt, freshly cracked black pepper, 2.5 cups water.  (I also add 1 chipotle in adobo and 1 tablespoon of adobo sauce but this is optional.)
    • Simmer for 5 minutes or so and then add everything to a blender and combine well.
    • Strain the sauce over a mixing bowl and discard the leftover solids.  You might have to use a spoon or spatula to push the sauce through the strainer.
    • Taste for salt level.  I added another pinch of salt along with a splash of cider vinegar.   
    • Serve immediately or store in an airtight container in the fridge (in a squeeze bottle!). 

    Notes

    If you don't have Mexican oregano on hand I would probably just omit it rather than using regular oregano. 
     
    Normally tomatoes need about 20-25 minutes in the oven to fully roast.  When there is a final simmer involved, as there is in this recipe, I tend to just pull the tomatoes out of the oven when I need them, knowing that the simmer will add a finishing blast of heat to them. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

     

    Our latest recipe is a batch of Spicy Chicken Tinga.

    This is a delicious, fiery version of Chicken Tinga. The key is to use both tomatoes and tomatillos, along with plenty of chipotles! mexicanplease.com

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    Reader Interactions

    Comments

    1. Andrew

      September 03, 2021 at 8:31 am

      Hi Patrick,
      I'm very much enjoying your blog, thanks for all good work. Particularly this concise Salsa Roja page! Going to order some dried chilis very soon. We are in Scotland from Southern California so am desperate for some real Mexican!

      Arriba!

      Andrew

      Reply
      • Patrick

        September 03, 2021 at 2:45 pm

        Thanks much Andrew, I hope you find lots of keepers on my site! Cheers.

        Reply
    2. jan

      July 25, 2021 at 12:40 pm

      5 stars
      This is most delicious. Thanks for sharing.

      Reply
      • Patrick

        July 29, 2021 at 12:52 pm

        Thanks Jan!

        Reply
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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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