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.
- 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.