Make ultimate salsa roja recipe

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Salsa roja is a classic Mexican sauce recipe made with roma tomatoes, jalapenos, serrano, onions, and more.

Course accompaniments, dips

Cuisine Mexican

Diet Vegan, Vegetarian

Keyword how to make salsa roja, salsa roja

Method stove top

Difficulty Easy

Prep Time 2

Cook Time 10

Total Time 12

Servings people

Calories 132kcal

Author Priya

Start by roasting your tomatoes, jalapeños, serrano, and garlic.
3 medium tomatoes, 1 jalapeno pepper, 1 serrano pepper, 4-5 garlic cloves
Preheat your oven to 400°F (200°C) and place the tomatoes, jalapeños, and unpeeled garlic cloves on a baking sheet. You can drizzle little bit of oil at this stage.
1 tablespoon olive oil
Roast them for about 10-15 minutes or until the skins are blistered and slightly charred. This step is crucial as it provides the signature roasted flavor that sets authentic Salsa Roja apart.

Wash tomatoes and cut them into half.
3 medium tomatoes
Heat oil in the pan and place garlic, tomatoes, peppers and roast them on medium flame for about 8 minutes and until skins are blistered and slightly charred.
1 jalapeno pepper, 1 serrano pepper, 4-5 garlic cloves, 1 tablespoon olive oil

Once the vegetables are roasted, let them cool slightly before handling. Peel the tomatoes and remove the skins of the garlic cloves.
Next, roughly chop the tomatoes, jalapeños, and garlic, ancho chilli powder, and transfer them to a blender or food processor.
1 teaspoon ancho chili powder, 1 medium onion
Add finely chopped onions, fresh cilantro leaves, lime juice, and salt to taste. Blend the mixture until you reach your desired consistency.
salt to taste, lemon juice to taste, handfull fresh cilantro
Let it sit for at least 30 minutes to allow the flavors to meld together. Your homemade Salsa Roja is now ready to be enjoyed!