Chunky Red Salsa Recipe

Esta entrada también está disponible en: Español

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:

Salsa roja martajada - mamalatinatips.com
5 from 1 vote

Chunky Red Salsa Recipe (Salsa Roja Martajada)

Prep Time2 mins
Cook Time15 mins
Total Time17 mins
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

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Mayito Castillo
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Mayito Castillo

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 🙂

christina
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christina

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

Melissa
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Melissa

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

Robert
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Robert

Hi Silvia,

If there are onions in the salsa, could you add them to the ingredients for the recipe? White, yellow or red onions? Raw or roasted?

Thanks…

Robert
Guest
Robert

Thanks! 🙂

Ale
Guest
Ale

No hay como una buena salsa!!! There is nothing like a good salsa!! This recipe looks delish! Can’t wait to try it.

Denise Browning
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Denise Browning

A salsa recipe to cherish!

Enriqueta Lemoine
Guest
Enriqueta Lemoine

I’m such a big fan of salsa! Thanks for sharing…

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