Salsa Roja
This salsa roja recipe is so easy to make and ready in 15 minutes! It features a classic mix of Roma tomatoes, onions, serranos, and a punch of lime. This combination is perfectly spicy, tangy, and savory!
If you want an authentic, flavor-packed salsa roja like it’s served in Mexico, this recipe is for you! Use it as a dip for homemade tortilla chips or a condiment in your favorite tacos and burritos.
Why I love this recipe
Salsa roja has a vibrant flavor and a slightly chunky texture that I can’t get enough of! To make this crowd-pleasing recipe, you only need 6 ingredients, including ripe Roma tomatoes, fiery serrano peppers, fresh cilantro, and lime juice.
There are no canned vegetables required here — just simple, wholesome ingredients. Once pan-roasted, everything is blended or crushed to your preferred texture.
However, the real magic happens when you “season” the salsa. This involves simmering it in a pot with olive oil, which adds so much depth of flavor! You’ll be surprised how straightforward and quick this salsa is to prepare, especially with the depth of flavor.
Ingredient notes
I like to keep the ingredients in this salsa roja recipe simple and easy to find. Find a breakdown and suitable substitutes below.
Roma tomatoes
Opt for firm, ripe Roma tomatoes as they have fewer seeds and a denser texture, ideal for creating a thick and rich salsa.
Substitute: If Romas are unavailable, substitute them with any ripe, juicy tomatoes like beefsteak or heirloom.
Green chiles
Serrano peppers add a garden-fresh heat and depth to this salsa. If you prefer a milder heat, use jalapeno peppers or half the number of serranos.
White onion
Adds a mild sweetness with savory undertones and a slight crunch.
Substitute: Red or yellow onions work in a pinch.
Garlic
Brings a savory, aromatic flavor. Garlic powder will work, but I prefer fresh here.
Cilantro
Fresh cilantro provides bright, citrusy, and slightly peppery notes that help to round out the salsa.
Substitute: If you’re not a fan of cilantro or don’t have any on hand, experiment with fresh parsley instead.
Lime juice
Adds the perfect touch of tanginess to complement the heat of the chiles. Make sure you use freshly squeezed lime juice for the best taste.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make salsa roja with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Preparation
If you have a seasoned cast-iron skillet, now’s the time to put it to good use! Rub your skillet with olive oil before heating it up if it isn’t already well seasoned.
Cooking
Step 1
Once your skillet is nice and hot, pan-roast the whole tomatoes and serranos. Each side will need about 5 minutes to blacken and soften.
Don’t worry if you don’t have a skillet! You can boil the tomatoes and serranos in a large pot of water for 15 minutes, then drain the water.
Step 2
When the tomatoes and chiles are done, stem the chiles and add them both to a blender or food processor. Add the remaining ingredients (except the lime) and pulse or blend the sauce for 30-60 seconds until it reaches your preferred consistency.
You can mash the salsa in a molcajete for a more rustic, traditional texture.
Step 3
Simmering the salsa is optional but highly recommended to intensify the flavor and thicken your salsa. Heat a tablespoon of olive oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a boil, then simmer it for 15 minutes.
If you prefer a fresh salsa taste, skip this final step or try my salsa fresca.
Step 4
Once your salsa roja has reduced enough, add a pinch of salt to taste and a squeeze of lime. Transfer it to a jar or container to cool in your fridge, then serve it with your favorite Mexican dishes. Happy eating!
Expert tip
One of the most important components of making salsa roja is properly pan-roasting the tomatoes and serrano chiles.
Roasting these ingredients deepens their flavors, releasing natural sugars and smoky notes that make such a difference in the final flavor. Aim for an even char on the skins when you’re roasting them.
In my humble opinion, simmering the salsa is another essential step after blending. It really melds the flavors and thickens the texture. Remember to use a heavy-bottomed pan for simmering to distribute heat evenly, preventing the salsa from burning while it thickens.
Serving suggestions
When it comes to salsa roja, there’s no shortage of dishes that it pairs well with! Serve it on vegan tacos al pastor, crispy black bean tacos, and tacos de canasta.
You can stuff salsa inside vegan breakfast burritos or vegan empanadas. And you can’t make vegan chilaquiles rojos without a flavor-packed red salsa!
Cooking tips
Adjust the consistency: Depending on your preferences, you can make a chunky or smooth salsa roja by pulsing the ingredients more or less. Or, use a molcajete!
Add salt slowly: Salt your salsa at the end of cooking to adjust the seasoning more accurately. It’s easier to add more salt later on than to fix an overly salty salsa.
Lime juice last: Squeeze fresh lime juice into the salsa after it is done cooking. If you add it too early in the simmering process, the flavor degrades and turns slightly bitter.
Meld the flavors: Let your salsa chill for a couple of hours before serving to allow the flavors to meld. It makes a huge difference!
Frequently asked questions
You can use canned tomatoes for this salsa in a pinch, but I don’t recommend it. The flavors and textures won’t be the same as with fresh Roma tomatoes.
While simmering the salsa is not absolutely necessary, it helps develop the flavors and thicken the sauce. If it were up to me, I’d say yes!
Your salsa may have turned out watery because of overly juicy tomatoes. If this happens, you can try draining the tomatoes after roasting them next time before adding them to the blender. You can also simmer the salsa for longer to further thicken it.
Storing
When you’ve made a large batch of salsa roja, the last thing you want is for it to spoil! Follow these tips to make the most out of it, and always let it cool to room temperature before refrigerating.
Fridge
Salsa roja can be refrigerated in a sealed container and typically lasts up to a week. Use glass jars with tight-fitting lids to preserve the flavor and prevent absorption of other food odors.
Freezer
Freezing salsa roja is also possible but may slightly alter the texture. To freeze, cool the salsa completely and store it in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw it in the refrigerator overnight when you’re ready for more.
Watch how to make it
More salsa recipes
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Recipe
Easy Salsa Roja
Equipment
- Knife
- Cutting board
- Cast-iron skillet
- Saucepan
- Blender or food processor
Ingredients
- 32 ounces (~8) Roma tomatoes
- 2 serrano chiles
- ¾ cup white onion (diced)
- 6 cloves garlic
- ⅛ cup cilantro (loosely packed)
- 1 tablespoon lime juice
- Salt to taste
- 1 tablespoon olive oil
Instructions
Skillet
- Preheat a seasoned cast-iron skillet to just over medium (this takes about 8-10 minutes). If your pan isn’t well seasoned, rub it with a little olive oil before heating up.
- Once hot, pan-roast the whole tomatoes and serrano chiles for 5 minutes on the first side. Flip and cook for another 5 minutes, or until the skins are blackened and the insides are soft.
Boiling
- If you don’t have a cast-iron skillet, add the tomatoes and serranos to a large pot with enough water to cover them. Bring everything to a boil, then reduce heat and simmer for 15 minutes.
- Drain the water (saving a little in case the salsa needs more liquid to blend). In the meantime, roughly chop the onion, garlic, and cilantro.
Blend
- Remove the tomatoes and chiles from the heat and stem the chiles. Add both to a food processor or blender along with the onion, garlic, and cilantro. Pulse the salsa for 30-60 seconds, or until it is to your preferred texture.
Season
- Heat about 1 tablespoon of olive oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a light boil. Reduce the heat and simmer for 15 minutes.
- Once it’s done reducing, taste and season the salsa with lime juice and salt. Transfer it to a jar to cool in your fridge, then serve it with chips, tacos, and more. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.