Skip to Content

Salsa Roja

Salsa Roja is an authentic Mexican spicy salsa made with tomatoes and chilies.  Use it to top tacos, grilled meats, or to make eggs.

three mason jars of salsa roja on a white marble counter

Salsa roja, meaning red sauce – as opposed to salsa verde or green sauce – is a popular Mexican sauce.  

It is used to make most dishes in traditional Mexican foods such as enchiladas, huevos rancheros, tacos, and quesadillas. You can even use it as a base for Mexican Rice and Arroz Rojo

There are a few ways to make this classic sauce.  

One way is to make “salsa cruda” or raw sauce.  

To do this you cut up the tomatoes, onion, garlic, and chili and blended into a slightly chunky sauce.

Or, you can just chop the vegetables into fine pieces to make the sauce.  This version is the least popular of the three.

Next is salsa asada or a roasted sauce.  

For this sauce you first roast the tomatoes, onions, and chills.  

Then you add them to a blender along with the garlic and blend it into a smooth sauce.  

When you’re done add salt to taste and it is ready to serve.

Lastly, there is salsa cocida or cooked sauce which is the recipe given here.  

You make it by blending together the tomatoes, onion, garlic, and chilies.

Then you pour the mixture into a pot and cook it until it turns from a greenish pink to red.

Yield: 6 servings

Salsa Roja

three mason jars of salsa roja on a white marble counter

Salsa Roja is an authentic Mexican spicy salsa made with tomatoes and chilies.  Use it to top tacos, grilled meats, or to make eggs.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 1 pound tomatoes, chopped* (450 grams)
  • 1/2 medium white onion, chopped
  • 1 garlic clove
  • 3 Serrano pepper, chopped**
  • 2 tablespoons oil
  • salt

Instructions

  1. Cut the tomatoes, onions, serrano pepper, and garlic. Remove the seeds from the chile (or leave them for extra heat). Puree everything in a blender. It will come out green-pink color.
  2. Heat oil in a pot or a frying pan and when it is hot add the content of the blender. Cook until it turns a medium to dark red.
  3. Turn off the heat and let cook. Add salt to taste.

Notes

*2 large tomatoes or 4 Roma tomatoes

** if you want to use the sauce for arroz rojo or Mexican rice leave out the chilies.

Recommended Products

Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a small commission. This commission comes at no additional cost to you.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 63Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 102mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Popcorn chicken piled up on a plate
Previous
Popcorn Chicken
Authentic Mexican rice in a white bowl on a white marble counter
Next
Mexican Rice

Sharing is Caring

Help spread the word. You're awesome for doing it!