Description
This vibrant Salsa Roja is a classic Mexican red table sauce bursting with smoky, tangy, and spicy flavors. Made by roasting fresh tomatoes, red chili peppers, onion, and garlic, then blending with aromatic spices and fresh lime juice, it’s perfect for adding a flavorful kick to tacos, chips, or any Mexican dish. Quick to make and versatile, this salsa can be served warm or chilled.
Ingredients
Scale
Main Ingredients
- 4 medium ripe tomatoes
- 2 red chili peppers (such as guajillo or chile de árbol, adjust based on desired heat)
- 1 small white onion, chopped
- 2 cloves garlic, peeled
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
- Optional: 1/4 cup fresh cilantro, chopped
Instructions
- Roast Vegetables and Peppers: Preheat a skillet or griddle over medium heat. Add tomatoes, chili peppers, onion, and garlic, roasting for 8-10 minutes while turning occasionally until tomatoes and peppers are charred and softened, which enhances their natural flavors.
- Soften Chili Peppers: Remove the chili peppers from the heat and soak them in hot water for 10 minutes to soften. Once tender, remove the stems and seeds to control the heat and bitterness.
- Blend the Sauce: Transfer the roasted tomatoes, onion, garlic, and softened chili peppers to a blender or food processor. Add olive oil, ground cumin, smoked paprika, lime juice, and a pinch of salt and pepper to taste.
- Process to Desired Consistency: Blend the mixture until smooth or leave it slightly chunky depending on your texture preference. Taste and adjust seasoning adding more salt, lime juice, or spices as desired.
- Serve and Garnish: Pour the salsa into a serving bowl. Garnish with freshly chopped cilantro if desired. Serve warm or chilled alongside tacos, chips, or your favorite Mexican dishes for added flavor.
Notes
- The heat level can be adjusted by choosing milder or hotter chili peppers and by controlling the amount of seeds included.
- For a smoky flavor, you can char the ingredients slightly more, but be careful not to burn.
- This salsa can be stored in an airtight container in the refrigerator for up to 5 days.
- If fresh tomatoes are not available, canned fire-roasted tomatoes can be used as a substitute.
- Use gloves when handling hot chili peppers to avoid skin irritation.
