Salsa roja

Salsa roja

By Food E Fare

Salsa roja, which translates to "red sauce" in Spanish, is a versatile and flavorful red salsa that is a staple in Mexican cuisine. It is made with a base of tomatoes and chili peppers, along with other aromatic ingredients. The specific recipe for salsa roja can vary, and there are regional variations throughout Mexico. Here's a basic recipe for a traditional salsa roja:


  • 4 large tomatoes, roasted or boiled
  • 2-3 dried red chili peppers (such as guajillo, ancho, or arbol), soaked and deseeded
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt to taste
  • 1-2 tablespoons vegetable oil
  • Fresh cilantro, chopped (optional)


Roast or Boil Tomatoes:

  • Roast the tomatoes on a griddle or skillet until the skins are charred, or boil them until the skins start to peel. This adds a smoky flavor to the salsa.

Prepare Dried Chili Peppers:

  • Soak the dried chili peppers in hot water for about 15-20 minutes until they become pliable. Remove the seeds and stems.

Blend Ingredients:

  • In a blender or food processor, combine the roasted or boiled tomatoes, soaked chili peppers, chopped onion, minced garlic, ground cumin, and salt.

Blend Until Smooth:

  • Blend the ingredients until you achieve a smooth consistency. If the salsa is too thick, you can add a little water to reach the desired consistency.

Sauté Onion (Optional):

  • In a pan, heat vegetable oil over medium heat. Sauté chopped onion until it becomes translucent.

Add Blended Mixture:

  • Pour the blended mixture into the pan with sautéed onions. Stir well and let it simmer for about 10-15 minutes, allowing the flavors to meld. Adjust salt if needed.

Optional: Fresh Cilantro:

  • If desired, stir in chopped fresh cilantro just before serving for added freshness.


Salsa roja is incredibly versatile and can be used as a topping for tacos, grilled meats, eggs, or as a dipping sauce for tortilla chips. Its vibrant red color and bold flavor make it a favorite in Mexican cuisine. Adjust the level of spiciness by choosing milder or hotter chili peppers according to your preference.

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