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Salsa roja in a glass dish.

Salsa Roja

Salsa roja is juicy spicy, peppery, and fresh. It's made with tomatoes, chiles, garlic, onion, and cilantro.
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Prep Time 10 minutes
Cook Time 15 minutes
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.