Why Restaurant Salsa Tastes Better Than Yours

Q: Where Can I Purchase Mexican Chilies?

My go-to choice is always at my local Mexican grocery store. The prices are reasonable and I always find what I need! If you don’t have a local Mexican grocer, then Amazon has the chilies I’ll be using in this recipe, and they’ll be linked in the ingredient section and the recipe card!

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Cinco de Mayo is coming up soon, so if you’re looking to make Mexico no longer a destination unseen for the occasion, then I highly recommend you prepare your own salsa roja as part of Live to Cook one-month challenge, along with serving it with other Mexican staples to have a truly memorable fiesta! Get started for free today by signing up to my email newsletter! In addition, you’ll get all of my new recipes delivered straight to your inbox!

Be sure to watch the video to see all the steps to make an authentic and tasty salsa roja right from home! I would really appreciate it if you could please subscribe to my YouTube channel if you’re not already and press the bell button so you’re notified when all of my video recipes are live! Let’s get cooking!

Hands holding a white ramekin of homemade salsa roja with a glossy, chunky texture

Why You Need to Make This Salsa Roja Recipe!

Easy and quick to make: You can make this salsa roja whenever you would like, quite honestly! I made some the night before enjoying my fajitas and it came together in no time!
Packed with flavor: Roasted peppers and tomatoes really pack in the punch here!
Make-ahead friendly: As I mentioned, I prepared my salsa roja before making fajitas. It will stay good in the fridge for nearly a week, so that you can keep using for plenty of meals! If you can’t finish it, then don’t worry since you’ll be able to freeze your salsa roja! I’ve got all the storage instructions later on in this post to help keep your salsa roja as fresh as possible.
Versatile serving ideas: You can use this salsa roja in unlimited ways! Check out just a few serving suggestions later on in this post! As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, having a theme can inspire you to try out new recipes! I also mention how working with what you have can be a source of inspiration! In this case, you’ll have lots of salsa roja leftover so that you can pair it with a variety of Mexican dishes throughout the week - which is perfect if you plan on hosting Cinco de Mayo parties!

Where Can I Purchase Mexican Chilies?▼

My go-to choice is always at my local Mexican grocery store. The prices are reasonable and I always find what I need! If you don’t have a local Mexican grocer, then Amazon has the chilies I’ll be using in this recipe, and they’ll be linked in the ingredient section and the recipe card!

Homemade salsa roja in a white ramekin, showing a smooth, glossy red-brown sauce with a mild appearance.

Is Salsa Roja Spicy?▼

No, salsa roja is not spicy. There is heat present in the salsa from the chilies, but the final product tastes like a fairly mild salsa with plenty of tomato goodness and a touch of heat. I don’t consider this salsa roja spicy at all.

Dietary Information for Salsa Roja

This Salsa Roja recipe is…

Gluten-free
Vegetarian and vegan
Low in fat
Low in calories

Can I Char The Veggies Without a Gas Stove?▼

Yes you can! As you’ll see in this recipe, I’ll be charring the tomatoes and onions on a cast iron pan! You could also place them under the broiler if you do not have a cast iron pan.

Tools Needed to Make Salsa Roja

What is Salsa Roja Made of?▼

You can see all ingredients and their quantities by scrolling to the bottom of this post for the FULL PRINTABLE recipe card or by pressing the “Jump to Recipe” button. The recipe card will also allow you to scale the recipe based on how much salsa roja you’re looking to make, so that you can make either a little bit for a single meal, or you can have enough for a Mexican-themed week’s worth of meals! Everything is automatically adjusted so you don’t need to calculate any ratios!

Salsa Roja ingredients arranged on a dark surface: tomatoes, dried chilies, onion, garlic, lime, cilantro, salt, and oil.

Tomatoes: I recommend roma tomatoes or tomatoes on the vine, which are my favourite tomatoes. Ideally, get organic tomatoes as they have the best flavor.
Mexican chilies: The ones I used are chile de arbol and guajillo chiles.
White onion: If you’ve followed me for awhile, you know that red onions are my favourite. However, the authentic choice is to use white onion because it has a very specific tartness, so it works great in here!
Garlic: Whole garlic cloves. You don’t need to mince them because they’ll get blended.
Canola oil: This is the oil that I had on hand, but I recommend any neutral oil such as vegetable oil or grapeseed oil so that you don’t have flavor interfere with the deliciousness of the chilies in this salsa.
Salt: Seasoning to taste.
Cilantro: For garnish when we finish cooking the salsa over the stove.
Lime juice: From a bottle or freshly squeezed. I use a lot of lime juice, so the bottle makes the most sense for me!

How to Make Salsa Roja From Scratch

For the Charred Onions, Garlic and Onions

Option 1: Broiler (Oven)
Set oven to broil (high setting) and move the rack to the top position.
Place whole tomatoes, onions and garlic cloves on a baking sheet and broil until they get charred and blistered. Turn the tomatoes and veggies as need to char each side evenly.
Option 2: Stovetop (Cast Iron/Pan Method)
Heat a dry cast iron pan or heavy skillet over high heat.
Place whole tomatoes, onions and garlic cloves directly on the hot pan.
Let them blacken and blister on one side (about 3-4 min), then flip and repeat as needed until charred.

Whole red tomatoes and white onion halves charring in a black cast iron skillet on stovetop.

Tomatoes and onions charring in a cast iron skillet with metal tongs, showing blackened and blistered surfaces.

Charred tomato held with tongs over a hot cast iron pan with additional blackened tomatoes visible in the background.

To Prepare the Salsa Roja

While the onions, garlic cloves and tomatoes are charring, sauté the chile de arbol and guajillo chiles with some oil on a pan until fragrant and slightly softened.

Then place the dried chiles in water for 10-15 minutes.

Dried chile de arbol and guajilo chillies being sautéed in oil in a cast iron skillet.

Dried red chiles soaking in water in a glass measuring cup during salsa roja preparation.

Place the charred tomatoes, onions and garlic in a food processor. Add the soaked chilies (remove any stem from the chiles as needed). Season with salt and blend until smooth.

Charred tomatoes, onions, and garlic in a food processor with soaked dried chillies before blending into salsa roja.

Charred tomatoes, onions, garlic, and soaked dried chillies in a food processor bowl.

Add the puréed salsa roja to a pan and bring to a simmer, then gently cook for 10-15 minutes to deepen the flavor in the salsa.

Add a squeeze of lime, fresh chopped cilantro and season with salt to taste.

Red salsa being poured from a blender into a simmering pan on the stovetop.

Simmering salsa roja in a pan being stirred with a spoon, showing the deep red sauce bubbling gently.

Hand stirring simmering salsa roja in a dark pan on stovetop, deepening its rich red color.

Simmered salsa roja in a dark skillet, garnished with fresh cilantro, on a stovetop.

Simmering salsa roja in a pan, garnished with fresh cilantro and lime juice

Simmering salsa roja in a black pan, garnished with cilantro and lime, showing a thick red sauce during cooking.

Tips for Making the Most Delicious Salsa Roja at Home

Make sure the cast iron pan is hot enough before charring.
Use organic tomatoes for the best flavor.
Allow the salsa to simmer uncovered for at least 15 minutes to deepen the flavors and to allow excess water to evaporate away for a more intense flavor.
Keep an eye on the heat while sautéing the chilli peppers since they can burn easily.
A tiny pinch of sugar (like 1/4 tsp) can balance acidity if your tomatoes are very acidic

How to Store Salsa Roja▼

Simply transfer the prepared salsa roja into a mason jar or in an airtight container and keep it in the fridge. While there is no dairy or animal products in this salsa roja recipe, there is garlic to be cautious of, so I wouldn’t keep it in the fridge for longer than 4 or 5 days. If you can’t use your salsa roja within this timeframe, then don’t worry about it! Salsa roja is indeed freezer-friendly.

How to Freeze Salsa Roja▼

Make sure to allow the salsa to cool down completely to avoid ice crystals upon freezing. Then, portion out the salsa to desired portion sizes, 1/2 Cup for example and then store in freezer safe containers or freezer bags (make sure to squeeze out excess air). Freezer for up to 3-4 months. To thaw the best way is to allow the salsa thaw naturally overnight in the fridge.

How to Serve Salsa Roja

There are really so many ways to enjoy your salsa roja! Of course, there are Mexican classics:

But you can definitely think outside the box with serving ideas! For example, this salsa roja would be super delicious with eggs, such as on top of boiled eggs, deviled eggs, in an omelette, or on top of scrambled Eggs. Salsa roja would also be the perfect sauce in sandwiches and wraps, including in your Breakfast Sandwich, Spicy Mexican-Style Shrimp Wrap, Guacamole and Chicken Bruschetta, or a Spicy Indian-Style Egg Roll.

Other Fast and Flavorful Mexican Condiments

Refried Beans

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra

Elevate Your Mexican Favorites with this Salsa Roja Recipe

Discover the ultimate Salsa Roja recipe that transforms your Mexican favorites. Bold, smoky, and incredibly easy to make, this vibrant sauce doubles as a dip or topping for any dish.

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5 min

Prep

25 min

Cook

30 min

Total

servings

makes 2 cups

medium

Level

Ingredients

Tap any quantity to scale

roma tomatoes
chile de arbolShop →
guajillo chilesShop →
white onion
garlic cloves
(10 ml) canola oilShop →
(16 g) cilantro
(5 ml) lime juice
salt(to taste)Shop →

Instructions

For the charred onions, garlic and onions

1
Option 1: Broiler (Oven)
Option 1: Broiler (Oven)
2
Set oven to broil (high setting) and move the rack to the top position.
Set oven to broil (high setting) and move the rack to the top position.
3
Place whole tomatoes, onions and garlic cloves on a baking sheet and broil until they get charred and blistered. Turn the tomatoes and veggies as need to char each side evenly.
Place whole tomatoes, onions and garlic cloves on a baking sheet and broil until they get charred and blistered. Turn the tomatoes and veggies as need to char each side evenly.
4
Option 2: Stovetop (Cast Iron/Pan Method)
Option 2: Stovetop (Cast Iron/Pan Method)
5
Heat a dry cast iron pan or heavy skillet over high heat.
Heat a dry cast iron pan or heavy skillet over high heat.
6
Place whole tomatoes, onions and garlic cloves directly on the hot pan.
Place whole tomatoes, onions and garlic cloves directly on the hot pan.
7
Let them blacken and blister on one side (about 3-4 min), then flip and repeat.
Let them blacken and blister on one side (about 3-4 min), then flip and repeat.

To prepare the Salsa Roja

1
While the onions, garlic cloves and tomatoes are charring, sauté the chile de arbol and guajilo chillies with some oil on a pan fragrant and slightly softened. Then place the dried chillies in water for 10-15 minutes.
While the onions, garlic cloves and tomatoes are charring, sauté the chile de arbol and guajilo chillies with some oil on a pan fragrant and slightly softened. Then place the dried chillies in water for 10-15 minutes.
2
Place the charred tomatoes, onions and garlic in a food processor. Add the soaked chillies (remove any stem from the chillies as needed). Season with salt and blend until smooth.
Place the charred tomatoes, onions and garlic in a food processor. Add the soaked chillies (remove any stem from the chillies as needed). Season with salt and blend until smooth.
3
Add the puréed salsa roja to a pan and bring to a simmer, then gently cook for 10-15 minutes to deepen the flavour in the salsa. Add a squeeze of lime, fresh chopped cilantro and season with salt to taste.
Add the puréed salsa roja to a pan and bring to a simmer, then gently cook for 10-15 minutes to deepen the flavour in the salsa. Add a squeeze of lime, fresh chopped cilantro and season with salt to taste.

Nutrition per serving

Calories

Protein

Carbs

Fat

Fiber

Sugar

148mg

Sodium

Share This Recipe

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Tested & written in Anadi’s kitchen

What Is Salsa Roja?

Why You Need to Make This Salsa Roja Recipe!

Dietary Information for Salsa Roja

Tools Needed to Make Salsa Roja

How to Make Salsa Roja From Scratch