Salsa Roja is an authentic Mexican salsa made with roasted tomatoes and chili peppers. It’s delicious with chips or over tacos, burritos, and any dish you need a boost of big, spicy flavors.
Salsa Roja is one thing I make weekly and keep a steady supply of at home. We’re big on appetizers here and a hefty tub of homemade Mexican salsas in the fridge is always a welcomed sight.
Other than for impromptu snacking throughout the day, salsa Roja is great drizzled on tacos, breakfast eggs, grilled meats, or any dish you want a kick of spice. We just love the delicious heat it adds to food, the quart I make doesn’t last long in this house!
The salsa is so easy to make, you’ll have the perfect condiment to use on anything and everything in a matter of minutes. The tomatoes and chili peppers are first charred in a skillet for an amazing hint of smoky flavor and then pulsed a few times in a food processor or blender with generous squirts of lime juice, onions, and garlic to desired consistency. It is finished off a hefty bunch of chopped cilantro for an additional layer of flavor.
I use 6 serrano chili peppers for this recipe which delivers the perfect level of heat for me. If you want to temper the spice a little, scrape off the pepper seeds before blending.
Salsa Roja is an authentic Mexican salsa made with roasted tomatoes and chili peppers. It's delicious with chips or over tacos, burritos, and any dish you need a boost of big, spicy flavors.
- 8 Roma tomatoes
- 6 serrano chili peppers, stems removed
- 1 small onion, peeled and chopped
- 3 cloves garlic, peeled
- 2 limes, juiced
- 1 tablespoon salt
- 1 bunch cilantro, stemmed and finely chopped
On an ungreased skillet over high heat, arrange tomatoes and serrano peppers in a single layer. Sear, turning occasionally on all sides, for about 5 to 8 or until softened and lightly charred. Remove from heat.
In a blender, combine tomatoes, serrano peppers, onions, garlic, lime juice, and salt. Pulse to process to desired consistency.
Add cilantro and stir to combine. Let sit for about 1 hour to allow flavors to meld.