Salsa Roja – Mexican tomato salsa recipe

Spice up your Mexican dishes with this Salsa Roja recipe or simply enjoy it with crispy tortilla chips. The smoky flavor makes it delicious no matter what you serve it with!

Salsa Roja - Tomato salsa that has a special place in Mexican food history

Salsa Roja, one of the most iconic and beloved sauces in Mexican cuisine, has a rich history dating back to the original civilizations of Mesoamerica. From the Mayans to the Aztecs, tomato salsa has been an important part of the daily diet, with the combination of fresh tomatoes, chilies and herbs playing a central role in meals. Salsa Roja as we know it today is a classic red salsa used in everything from tacos to stews.

One of the key ingredients in Salsa Roja is dried chilies, such as ancho, guajillo or pasilla chilies, which add a deep, smoky flavor and a distinctive spicy touch. Often sun-dried to concentrate the flavor, these chilies are the hallmark of Mexican cooking and give the dish its unique combination of heat and complexity. Together with juicy tomatoes, garlic and onions, Salsa Roja creates a perfect balance of acidity, sweetness and spice that reflects Mexico’s rich culinary heritage and deep-rooted culture.

This salsa is not just a flavorful addition to food, but a reflection of Mexico’s history and traditions, with each ingredient telling its own story from the land where the sun ripens the tomatoes and the chilies dry naturally in the heat.

Equipment you need for mexican tomato salsa:

A pot
Blender

Salsa Roja - Tomato salsa recipe

Ingredients

3 – 4 tomatoes
1 teaspoon dehydrated serrano can be replaced with arbol chili which will add a little more smoke to the flavor.
Fresh coriander approx. 10 stalks, remember to remove the bottom of the stalk.
2 garlic cloves
Half an onion
salt

How to proceed

Wash the tomatoes and remove the tops where the stems were, place the tomatoes in a pot of water with garlic and dehydrated serrano and cook over medium heat for 5-6 minutes until the skin cracks and the serrano has softened.
Then add everything to the blender with some of the cooking water along with the onion and coriander and season with salt. Remember to leave the blender on the slowest speed until the onion and chili have been crushed for about 30 seconds. Store your salsa roja in a lidded jar where it will keep for up to a week.

Serving

Salsa Roja is incredibly versatile and can be served with a wide range of Mexican dishes. It’s perfect as a dip for crispy tortilla chips and can also enhance the flavor of classic tacos, enchiladas and quesadillas. It adds a spicy and fresh dimension to burritos, tostadas and tamales.

Salsa Roja is also ideal as a topping for egg dishes like huevos rancheros or as a flavorful sauce over grilled meat dishes like carne asada or pollo asado. It can also be used as a base for Mexican stews, such as chili con carne, or as a side to rice and beans for an extra kick of flavor.