Description
Salsa Roja is a vibrant Mexican red table sauce made by roasting tomatoes, chili peppers, onion, and garlic to develop deep flavors, then blending them with spices and lime juice. This versatile salsa adds a smoky, tangy kick to tacos, grilled meats, and more, served warm or chilled for a fresh and spicy condiment.
Ingredients
Scale
Main Ingredients
- 4 medium ripe tomatoes
- 2 red chili peppers (such as guajillo or chile de árbol, based on desired heat)
- 1 small white onion, chopped
- 2 cloves garlic, peeled
Additional Ingredients
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
- Optional: 1/4 cup fresh cilantro, chopped
Instructions
- Roast the Vegetables: Preheat a skillet or griddle over medium heat. Add the tomatoes, chili peppers, chopped onion, and peeled garlic cloves to the pan. Roast them for about 8-10 minutes, turning occasionally until the tomatoes and peppers are charred and softened, developing a smoky flavor.
- Soften the Peppers: Remove the roasted chili peppers from the pan and soak them in hot water for 10 minutes to soften further. Afterwards, discard the stems and seeds to reduce bitterness and heat intensity.
- Blend the Ingredients: Transfer the roasted tomatoes, softened peppers, onion, and garlic to a blender or food processor. Add the olive oil, ground cumin, smoked paprika, fresh lime juice, and a pinch of salt and pepper for seasoning.
- Adjust Consistency and Seasoning: Blend the mixture until smooth, or leave it a bit chunky if preferred. Taste and adjust seasoning by adding more salt, lime juice, or spices according to your preference.
- Serve: Pour the salsa into a serving bowl, garnish with chopped fresh cilantro if desired. Serve the salsa roja warm or chilled as a flavorful accompaniment to your dishes.
Notes
- The choice of chili peppers affects the heat level; guajillo for mild-moderate heat, chile de árbol for a spicier sauce.
- Char the vegetables evenly for a deeper smoky flavor by turning them frequently.
- Remove seeds from chili peppers to control spiciness and bitterness.
- The salsa can be stored in the refrigerator for 3-4 days in an airtight container.
- Use fresh lime juice for the best tangy flavor; bottled lime juice can alter the taste.
- Adjust spices and salt at the end to suit your taste preferences precisely.
