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This authentic Mexican Red Salsa is one of the most popular salsa recipes in México. The ingredients are roasted to develop their natural flavors, creating a salsa that is bold and earthy yet fresh and bright. Learn how to make it in minutes.
A simple recipe
There is something special about roasted tomatoes and serrano peppers. The colors brighten and the flavors sharpen.
Mexican red salsa it’s a central piece of Mexican cuisine that has graced countless family tables and backyard gatherings.
Unlike salsa verde, with its tangy brightness, or pico de gallo, with its fresh crunch, salsa roja brings a bold, smoky depth that’s rich and unforgettable.
Making it fresh at home means capturing those vibrant, traditional flavors in every bite—and trust me, once you taste the difference, store-bought salsa won’t stand a chance.
Whether you’re eating it as salsa taquera, or pairing it with tortilla chips, creating your own salsa allows you to control the heat, texture, and balance to match your preferences. This recipe will not only connect you with authentic Mexican cooking but also fill your kitchen with irresistible aromas.
Key Ingredients for Authenticity
What sets authentic Mexican red salsa apart is its balance—spicy but not overwhelming, smoky but not bitter, and just the right amount of freshness to keep the flavors lively. The secret lies in the use of fresh, high-quality ingredients. Here are the must-haves for your homemade batch:
- Fresh Tomatoes (Roma): Their dense, fleshy texture and slightly sweet flavor make them ideal.
- Serrano or Jalapeño Peppers: Serranos pack a sharper heat, while jalapeños are more mild and grassy. Pick your pepper based on your spice tolerance.
- Garlic Cloves.
- White Onion: Its mild, slightly sweet profile complements the spiciness without overpowering it.
- Fresh cilantro: This herb gives the salsa its signature freshness. If you’re not a fan, you can use less, or you can use Mexican oregano.
- Salt: It’s simple but essential. Proper seasoning is what elevates good salsa to great salsa.
How Salsa Roja Complements Mexican Dishes
Salsa roja isn’t just a topping, it’s a flavor enhancer and sometimes even the star of the dish. Here are some ideas:
- Tacos: Carne asada, parrillada, tri tip, or even veggie tacos all benefit from a spoonful of red salsa.
- Quesadillas: Dip those cheesy wedges into salsa roja for an extra burst of flavor.
- Tortilla Chips: This classic pairing lets the salsa shine, especially when served fresh.
- Breakfast Favorites: Drizzle it over huevos rancheros or scrambled eggs for a wake-up call to your taste buds.
- Soups and Stews: A spoonful of salsa can add depth and heat to your pozole or pinto bean soup.
Step-by-Step Guide to Making Authentic Mexican Red Salsa
Roasting and Preparing the Ingredients
To unlock the full potential of your ingredients, roasting is non-negotiable. It’s where the transformation begins.
- Gather your ingredients.
- Prepare your cooking surface: Heat a skillet, comal, or griddle over medium heat.
- Char the ingredients: Place the tomatoes, peppers, onion, and unpeeled garlic onto the hot surface. Keep turning them until all sides are charred and blistered. The aim is to blacken the skins slightly while cooking the inside through. This process brings out a smoky, slightly caramelized flavor.
- Cool briefly: Let the roasted ingredients cool for a few minutes. Once cool, remove the tops of the peppers.
Blending for the Perfect Texture
The next step is to combine the roasted goodness into a unified salsa.
- Start blending: Add the roasted tomatoes, peppers, onion, and garlic to a blender. You can also use a food processor for a chunkier texture.
- Blend gradually: Blend in short bursts until you reach your desired consistency. For a smoother salsa, blend longer. For something rustic, pulse just enough to mix the ingredients well.
- Customize the heat: If the salsa is too spicy, roast an extra tomato and blend it in. For more heat, consider adding an extra serrano pepper.
Seasoning
The final step is to fine-tune the seasoning to your taste.
- Add salt: Follow the quantity in the recipe, adjust at the end.
- Cilantro finish: Stir in chopped cilantro for that fresh, herbaceous kick. If you prefer, you can blend it in for a subtler flavor.
- Variation: Instead of cilantro, add a tablespoon of dry Mexican oregano. You can thank me later!
Tips for Storing and Serving Homemade Salsa
Extending Shelf Life While Keeping It Fresh
To keep your salsa tasting as vibrant as when you made it:
- Refrigerate in an airtight container: This keeps it fresh for up to 5 days.
- Freeze for later: Pour the salsa into a freezer-safe container. It’ll keep for up to 3 months. Just thaw and stir before using.
Freezing is always handy when you have lots of tomatoes at home. This usually happens when you grow your own tomatoes. I love harvesting them from my garden when they're at their peak.
Do you want to learn how to grow your own? My friend Rachel has a begginer friendly guide on how to grow indeterminate tomatoes that I hightly recommend, check it out!
Creative Ways to Serve Salsa Roja
Don’t stop at chips and tacos—there are so many ways to use your salsa roja:
- Marinate meats: Use it as a flavorful marinade for chicken, pork, or shrimp.
- Top salads: Drizzle it over a Mexican-inspired salad for a smoky, spicy dressing.
- Elevate soup: Stir a spoonful into chicken soup, or pinto bean soup for an instant flavor boost.
- Burger upgrade: Swap ketchup for salsa roja on your burger for a zesty twist.
That's it, easy!
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Print the Red Salsa Recipe
Authentic Mexican Red Salsa Recipe
Ingredients
- 6 roma tomatoes
- 2 serrano or jalapeño peppers
- 2 garlic cloves peeled
- 1/4 white onion
- A small bunch of cilantro washed
- Salt to taste
- 3 teaspoons olive oil or another neutral oil of your choice (divided)
Utensilios
- 1 comal, pan or cast iron skillet
- Tongs
- 1 Blender or food processor
- 1 Small pot
- Salsera
Instructions
- Heat a comal, pan or cast iron skillet over medium-high heat. Pour one teaspoon of oil.
- When oil is warm, add tomatoes, peppers, onion and garlic. Roast until well charred. The onion and garlic will roast faster than the tomatoes and peppers. Once they are charred and soft remove from the pan.
- Place all charred ingredients, cilantro and salt in a blender. Mix to desired texture. Separately you can chop the cilantro and add it after all the other ingredients are mixed.
- Heat the other two teaspoons of oil in a separate pot. Add the blended salsa and cook for 3-5 minutes.
Notes
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