Salsa Roja Recipe | Authentic Easy Homemade Salsa Roja

Salsa Roja in a bowl with chips in the background

Salsa Roja Recipe | Authentic Easy Homemade Salsa Roja

If you crave a bright, tangy, and slightly smoky salsa that rivals your favorite taquería, you’re just a few minutes away from mastering this classic Salsa Roja recipe.

5 from 1 vote

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Course: Appetizer, Sauces, Side Dishes

Cuisine: Mexican

Keyword: Homemade Salsa Roja, Mexican Chicken Pollo con Salsa Roja, Salsa Rojo

Prep Time: 5

Cook Time: 8

Total Time: 13

Servings: servings

Calories: 24kcal

Author: AshleyThompson

Ingredients

6 Roma Tomatoes halved
1 White Onion peeled and quartered
4 cloves Garlic
3 Chiles Jalapeno or Serrano
1/2 tsp Ground Cumin
1 tbsp Lime Juice
1/4 cup Cilantro chopped
Salt to taste
Ground Black Pepper to taste
Water to thin

Instructions

Char the Veggies. Heat a dry skillet over medium-high. Add tomatoes, onion, garlic, and chiles. Cook, turning occasionally, until skins are blistered and blackened in spots (8–10 minutes).
Blend to Perfection. Transfer everything to a blender. Add cilantro, lime juice, and cumin. Blend to your desired consistency. Try chunky for dipping or smooth as a sauce.
Season & Serve. Taste and season with salt and pepper. If it’s too thick, thin with a splash of water or tomato juice.

Nutrition