Chunky Red Salsa Recipe

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The easiest chunky red salsa recipe ever. Check it out!

Salsa roja martajada - mamalatinatips.com

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!

RELATED POST: Green Salsa (Salsa Verde)

If you make this chunky red salsa, be sure to snap a photo and share it with us on social media using the #mamalatinatipsrecipes hashtag. I’d love to see it and have a chance to share it as well.

Chunky Red Salsa Recipe (Salsa Roja Martajada)

Yields approx 1 cup

  • 3 Roma tomatoes
  • 3 serrano peppers, also known as chiles
  • 1 small bunch of cilantro leaves, washed
  • 1/2 tsp salt
  • 1/4 small white onion

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 - mamalatinatips.com

Turn heat off and let them cool down for 5 minutes. Peel tomatoes and discard pepper tops. Put tomatoes, serrano peppers, cilantro, salt and onion 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.

RELATED POST: Avocado Salsa

Chunky Red Salsa - mamalatinatips.com

That's it, easy!

Print recipe:

Red salsa with a wooden spoon next to fresh cilantro and a tomato on top of a wooden table.
4.63 from 8 votes

Chunky Red Salsa Recipe (Salsa Roja Martajada)

Prep Time2 minutes
Cook Time15 minutes
Total Time17 minutes
Servings: 1 cup

Ingredients

  • 3 Roma tomatoes
  • 3 serrano chiles
  • 1 small bunch of cilantro leaves washed
  • 1/2 tsp salt
  • 1/4 small white onion

Instructions

  • 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.
  • Turn heat off and let them cool down for 5 minutes. 
  • Peel tomatoes and discard pepper tops. Put tomatoes, serrano peppers, cilantro, salt and onion 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.
Course: Mexican Classics, Salsas & Sauces
Cuisine: Mexican
Author: Silvia Martinez

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Silvia Martinez
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