Description
Salsa Roja is a vibrant and authentic Mexican red salsa made with toasted dried chiles, blistered tomatoes, garlic, and onion, blended into a smooth and flavorful sauce. Finished with a light simmer in olive oil to deepen the flavors, this versatile condiment adds a spicy kick to tacos, eggs, grilled meats, or serves as a delicious dip.
Ingredients
Scale
Chiles
- 2 dried guajillo chiles, stems and seeds removed
- 1 dried arbol chile (optional, for extra heat)
Vegetables and Aromatics
- 4 medium Roma tomatoes
- 2 garlic cloves, peeled
- ¼ small white onion
Other Ingredients
- 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)
Instructions
- Toast the Chiles: In a dry skillet over medium heat, toast the dried guajillo and arbol chiles for 30–60 seconds until fragrant, making sure not to burn them. Remove and set aside.
- Sauté Tomatoes and Aromatics: In the same skillet, add the Roma tomatoes, garlic cloves, and white onion. Cook for 8–10 minutes, turning occasionally, until the tomatoes are blistered and softened and the garlic is golden brown.
- Blend the Salsa: Transfer the toasted chiles, cooked tomatoes, garlic, onion, salt, cumin, and water to a blender. Blend until smooth. For added brightness, stir in the apple cider vinegar or lime juice and adjust salt to taste.
- Simmer the Salsa: Heat the olive oil in a small saucepan over medium heat. Carefully pour the blended salsa into the hot oil, where it may sizzle. Simmer gently for 5–7 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 sauce for tacos, eggs, grilled meats, or as a dip with chips.
Notes
- For a smoky flavor, roast the tomatoes and garlic under a broiler or on a grill instead of in a skillet.
- Store salsa roja in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
- This salsa is great on tacos, eggs, grilled meats, or served as a dip with chips.
