Chunky Red Salsa Recipe

by Silvia on May 19, 2014 · 5 comments

in Recipes / Recetas

For Spanish please click here

Salsa roja martajada -

There is something special about roasted tomatoes and serrano peppers. The colors brighten and the flavors sharpen.

Salsa roja is one of the most popular salsas in México, it goes really well on tacos, quesadillas, tostadas or even over eggs. You can make this salsa roja martajada (chunky) in a molcajete, if you have one. If you don’t, no worries, a blender or food processor will do fine. Enjoy!

Salsa Roja Martajada Recipe (Chunky Red Salsa)

Yields approx 1 cup

  • 3 roma tomatoes
  • 3 serrano chiles
  • 1 small bunch of cilantro leaves, washed
  • 1/2 tsp salt

Put a comal or pan over medium high heat, add chiles and tomatoes and let them roast until skins are smoky and start to break.

Jitomates y chiles asados -

Turn heat off and let them cool down for 5 minutes. Peel tomatoes and discard pepper tops. Put tomatoes, serrano peppers, cilantro and salt in a blender. Using the ice crusher button on your blender, mix until blended but chunky. If your blender doesn’t have an ice crusher button, just use the slowest speed and pulse it until mixed.

Salsa roja martajada con cuchara -

That’s it, easy!

{ 5 comments… read them below or add one }

May 16, 2014 at 7:57 am Mayito Castillo 1

Que rica!! Siempre he querido tener la receta de esa deliciosa salsa, pense que era complicada de preparar, pero me doy cuenta que no, lo es! me la llevo, gracias por compartirla. Saludos :)


May 19, 2014 at 6:05 pm christina 2

Nice meeting you at Camp Blogaway! You have a beautiful website! Looking forward to your recetas!


May 20, 2014 at 9:58 am Silvia 3

Hola Christina, thank you! It was a pleasure meeting you as well!

July 28, 2015 at 1:13 pm Melissa 4

What’s the white or clear stuff I see in the picture of the salsa. Is it onions?


July 29, 2015 at 8:25 pm Silvia 5

Hi Melissa,

Yes, onions.

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