Salsa Roja Recipe Recipe
This flavorful salsa roja recipe is made with dried Mexican chiles, roasted tomatoes, garlic, onion, jalapeno, and spices. Delicious on tamales, tacos, burritos, enchiladas, and chips!
How to Make the Best Salsa Roja Recipe
There’s something incredibly satisfying about making your own salsa roja from scratch. This traditional Mexican red salsa combines the deep, smoky flavor of dried ancho and guajillo chiles with fire-roasted tomatoes, garlic, and fresh jalapenos. The result is a rich, complex sauce that’s perfect for drizzling over tamales, smothering enchiladas, or simply scooping up with tortilla chips.
The secret to great salsa roja lies in properly toasting the dried chiles and charring the vegetables under the broiler. This process develops layers of flavor that you simply can’t get from raw ingredients. The toasted chiles bring a subtle smokiness and depth, while the roasted tomatoes and onions add a natural sweetness that balances the heat from the fresh peppers.
What makes this recipe so versatile is that you can easily adjust it to your taste. Want more heat? Add extra jalapenos or a pinch of cayenne. Prefer a smoother texture? Blend it longer. Like it chunky? Just pulse a few times. However you make it, this homemade salsa roja will elevate any Mexican dish you serve it with.
Salsa Roja Recipe
This flavorful salsa roja recipe is made with dried Mexican chiles, roasted tomatoes, garlic, onion, jalapeno, and spices. Delicious on tamales, tacos, burritos, enchiladas, and chips!
Ingredients
Dried Chiles
Roasted Vegetables
Seasonings
Instructions
Prepare the Chiles
- De-seed the ancho chilies and guajillo chilies. Toast the chilis on a hot, dry skillet for a few seconds on each side. They burn fast, so pay attention. Soak in hot water (or broth) for 10-15 minutes. Save the water.
Roast the Vegetables
- Set the oven to broil. On a baking tray, in a single layer, place the onion wedges, tomato halves, garlic (in skin), and peppers. Place the tray on the middle rack of the oven for about 10 minutes or until charred.
- Remove from oven, let cool for 10-20 minutes. Peel the garlic when cool enough to handle. Deseed peppers if left whole.
Blend the Salsa
- Remove the chilies from the soaking water—save the water. Add chilies to the food processor along with the tomatoes, onion, garlic, jalapeno, and serrano peppers, salt, cumin, oregano, vinegar, cilantro, and olive oil.
- Pulse together until blended into a textured salsa—not completely smooth. But if you like it smooth, just go for it!
- Adjust seasonings, adding more salt or vinegar. If you want more heat, add chipotle powder or cayenne. Add reserved chili water to thin the consistency if desired.
Notes
- You can use a combination of 2-4 dried chiles total, depending on how much chile flavor you prefer.
- Roma tomatoes work great, but any ripe tomatoes will do.
- For a milder salsa, use fewer peppers or remove all the seeds.
- Store in an airtight container in the refrigerator for up to one week.
