Salsa Roja

A fresh, juicy, and spicy salsa you can enjoy with tacos, quesadillas, tortilla chips, and many other dishes. Salsa roja is another classic in Mexican cuisine!

This is a very popular salsa in Mexican cuisine. You see it in most taquerias, where you might also have a salsa verde to accompany your tacos. The main difference between salsa roja and salsa verde is that the former uses tomatoes and the latter uses tomatillos. I like to have salsa roja with tacos, quesadillas, spooned over chicken, fish, or eggs. Like most salsas it’s very versatile and can be used to accompany other dishes. 

The ingredients for salsa roja are tomatoes, onion, garlic, chile serrano, and cilantro. The tomatoes give it a juicy and sweet flavor. The garlic adds a layer of aromatic flavor, the chile serrano gives the salsa some spicy heat, and the onion and cilantro gives it a fresh taste.

What is Salsa Roja?

Salsa roja is a common sauce in Mexican cuisine. There may be different variations of this salsa across Mexico, depending on the region of the country. Usually what varies is the type of chile used. Salsa roja can be made with chile jalapeno, serrano, guajillo, chile de arbol, or other varieties of chile. The red color of the salsa comes from the tomatoes used when it’s prepared. Garlic and onion can be added for aromatic flavor. Cilantro can also be added for some fresh and herbal flavor.

Salsa Roja vs Salsa Verde

Salsa roja and salsa verde are two very popular salsas in Mexican cuisine. A salsa roja is usually more juicy and sweet when compared to a salsa verde. This is due to the tomatoes in salsa roja, since tomatoes are more juicy and have a little sweetness to them. Salsa verde is typically more tangy, tart, and herby. These flavors come from the tomatillos and the cilantro. Salsa verde usually has more cilantro than salsa roja, mainly to provide a fresh herby taste but also to give the salsa a more green color. If too much cilantro is used on a salsa roja, it wouldn’t turn out as red or would lose some of its red color. 

There are many dishes that use either a salsa verde or salsa roja or sometimes even both. For example, there are enchiladas rojas or enchiladas verdes, chilaquiles rojos or chilaquiles verdes. There are times when both salsas are used on the same dish, where half the dish is salsa roja and the other half salsa verde. These dishes are called divorciados, which means divorced in English. So for example if you have enchiladas divorciadas, you would get half of an enchilada red and the other half of the enchilada green. Or sometimes it can be served as one red and one green enchilada on the plate. I find this to be an awesome idea by the Mexicans, because why not both salsas if you can’t decide or if you like both equally! 

How much chile to use?

Similar to salsa verde and most salsas, the amount of chile to use depends on how spicy you want your salsa to be. If you prefer a mild salsa use one chile, if you prefer a more spicy salsa use two chiles. You can add as much or as little chile as you like, the heat level is always up to you. It’s always a good idea to start with one chile and then add more until you reach the desired spice level. 

Types of chile to use

Salsa roja can be made with a different variety of chiles. It can be made with chile jalapeño, serrano, guajillo, chile de arbol, chile habanero, or many other varieties of chile. As mentioned earlier, what gives the salsa it’s red color is the tomatoes, so the type of chile used won’t change it to a different color. The type of chile may change the shade of red, but it’ll still be a reddish colored salsa no matter what chile you decide to use. For example, a salas roja made with chile jalapeño or serrano will be a lighter shade of red than one made with chile guajillo or chile de arbol. Usually salsas rojas made with darker colored chiles, red chiles, or dried chiles will produce darker shades of red. Salsas made with lighter colored chiles or green chiles will produce lighter shades of red.

How to make Salsa Roja?

1. Add tomatoes, chile serrano, and peeled garlic to a medium saucepan or pot.
2. Fill with enough water to cover the ingredients.
3. Bring water to a boil and then reduce to a medium heat and let simmer for about 10 to 15 minutes.
4. Remove the ingredients from the saucepan or pot and transfer to a blender.
5. Add chopped onion and cilantro to the blender.
6. Season with salt and blend.

Tips and Suggestions 

1. Blend salsa to desired consistency. If you prefer a chunky salsa, blend at a lower speed, if you prefer a smooth salsa, blend at  higher speed. If you prefer a medium consistency, blend at a medium speed. In any case blend until you have the desired consistency and texture. 
2. When blending start a low speed and then gradually increase the speed as needed or until desired consistency is achieved. 
3. Taste for salt and add more to taste if needed.

How to Store Salsa Roja

This salsa can be stored in the refrigerator for up to 5 days. Please store in an airtight container to maintain freshness.

What to use Salsa Roja with?

Salsa roja can be used to accompany many dishes and foods. It can be used on tacos, quesadillas, tortas, eggs, meat, or even vegetables. There is no wrong way to use this salsa or any salsa. Whenever you want a boost of flavor for your food, try adding some salsa roja to it.

I hope you enjoy this salsa roja recipe. Please let me know in the comments below if you make it and how it went.

Gracias y provecho!

Raul

Salsa Roja

Salsa roja is juicy spicy, peppery, and fresh. It's made with tomatoes, chiles, garlic, onion, and cilantro.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 10 people

Course: Salsa

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 1 lb Tomatoes
• 1 Chile Serrano or Jalapeño stemmed
• 1 Garlic Glove
• 2 tbsp White Onion chopped
• 1/4 cup Cilantro leaves and upper stems
• Salt to taste

Method

 

1. Place the tomatoes, garlic clove, and chile serrano or jalapeño in a medium saucepan or pot. Add enough water to cover the ingredients.
2. Bring the saucepan or pot of water to a boil and then reduce heat to medium. Let simmer until the tomatoes begin to soften, about 10 to 15 minutes.
3. Remove the ingredients from the saucepan or pot of water and let them cool down for a few minutes.
4. Once the ingredients have cooled down, transfer them to a blender and add the onion, cilantro, and salt to taste.
5. Blend on medium speed until the salsa is well incorporated.

Notes

1. If you want a spicier salsa, use chile Serrano. If you want a more mild salsa, use chile jalapeño.
2. Adjust the spice level of the salsa roja by either removing or leaving the seeds and veins of the chiles. If you prefer a mild salsa remove the seeds and veins of the chiles used. If you prefer a spicy salsa leave the seeds and veins. If you want a medium spice level you can remove some but not all the seeds and veins. 
3. If you prefer spicier salsa, add more chile serrano or jalapeño to taste.
4. Blend salsa to desired consistency. If you prefer a chunky salsa, blend at a lower speed, if you prefer a smooth salsa, blend at a higher speed. I prefer a mix of both, so a bit chunky and a bit smooth. I usually blend at a medium speed until I have the preferred texture.
5. When blending start at a low speed and then gradually increase the speed to achieve the consistency you like.
6. Taste for salt and add more to taste if needed.