Name: Salsa Roja Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 medium Roma tomatoes; 2 garlic cloves, peeled; ¼ small white onion; 2 dried guajillo chiles, stems and seeds removed; 1 dried arbol chile (optional, for extra heat); 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon ground cumin; ½ cup water; 1 tablespoon apple cider vinegar or lime juice (optional, for brightness)

Description

This Salsa Roja recipe is a vibrant and flavorful red salsa classic from Mexican cuisine, featuring toasted dried chiles, blistered Roma tomatoes, garlic, and onion blended into a smooth, spicy sauce. Perfect as a topping for tacos, eggs, grilled meats, or enjoyed as a dip with chips. The salsa is simmered to deepen its flavor and thicken the texture, resulting in a bright, smoky, and rich condiment that’s easy to make and versatile.

Ingredients

Scale

Produce

4 medium Roma tomatoes
2 garlic cloves, peeled
¼ small white onion

Dried Chiles

2 dried guajillo chiles, stems and seeds removed
1 dried arbol chile (optional, for extra heat)

Pantry

1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground cumin
½ cup water
1 tablespoon apple cider vinegar or lime juice (optional, for brightness)

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Instructions

Toast the dried chiles: Heat a dry skillet over medium heat and toast the guajillo and optional arbol chiles for 30 to 60 seconds until fragrant, taking care not to burn them. Remove from heat and set aside.
Cook vegetables: In the same skillet, add the Roma tomatoes, peeled garlic cloves, and quartered white onion. Cook for 8 to 10 minutes, turning occasionally, until the tomatoes are blistered, softened, and the garlic is golden brown.
Blend ingredients: Transfer the toasted chiles, cooked tomatoes, garlic, onion, salt, cumin, and water to a blender. Blend until completely smooth. If desired, add apple cider vinegar or lime juice to brighten the salsa and adjust salt to taste.
Simmer the salsa: Heat olive oil in a small saucepan over medium heat. Carefully pour in the blended salsa—it may sizzle. Simmer for 5 to 7 minutes, stirring occasionally, until the salsa thickens and deepens in color.
Cool and serve: Remove the saucepan from heat and let the salsa cool slightly before serving. Enjoy it as a dip, sauce for tacos, eggs, or grilled meats.

Notes

For a smoky flavor, roast the tomatoes and garlic under a broiler or on a grill instead of cooking them in the skillet.
Store the salsa in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
This salsa is excellent as a topping for tacos, scrambled eggs, grilled meats, or as a spicy dip with tortilla chips.