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:

Salsa roja martajada - mamalatinatips.com
5 from 2 votes

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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The easiest chunky red salsa recipe, you just need tomatoes, serrano chiles, cilantro, salt, and onion.  #mexicanfood #salsa #redsalsa #mamalatinatips

11 thoughts on “Chunky Red Salsa Recipe”

  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 🙂

  2. 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…

    • Hello Robert, thank you so much for your comment. Great observation! Yes, the salsa has, and should have, onions. Thank you for pointing out this omission from the list of ingredients, I will make sure the onion gets back on the list where it belongs. I usually add 1/4 small, white, raw onion to the mixer with the other ingredients. However, you can roast it also, along with the tomatoes, if you’d like to give it a smokier flavor. Thanks so much for your help.

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