The spicy, juicy, restaurant-level salsa now served at your dining table!
If you’re craving the classic salsa they serve with totopos at your favorite Mexican restaurant, this is it! Salsa roja (or “red sauce”) packs a punch with spicy serrano peppers, smoky and sweet charred tomatoes, and a touch of zest from the lime juice.
When it’s not a dip for tortilla chips, it makes the perfect topping for tacos, quesadillas, or enchiladas. Speckled with fresh cilantro, garlic, and onion, salsa roja has all the best flavors of traditional Mexican cuisine.
Whether you make it as a snack or an appetizer, salsa roja can satisfy the craving for Latin cooking without leaving your home. Pair it with some Air Fryer Tortilla Chips, and you’ve got a great starter to your fiesta feast!
Is Salsa Roja Recipe Healthy?
Made with fresh ingredients and no added preservatives or sugar, this salsa is way healthier than most jars and cans you’ll find in the store. It’s packed with vitamin C from the tomatoes and citrus, plus it’s 100% vegan and gluten-free. To support local farmers and get the best quality ingredients, I recommend getting your produce from local organic markets.
What Makes Roma Tomatoes so Great
There are dozens of tomato types, but what’s the best one for salsa roja?
As you can see, this recipe calls for Roma tomatoes specifically because they’re less watery than other varieties, yielding a thicker (yet still deliciously juicy) salsa. This is the same kind of tomato that’s typically used to make tomato paste, alongside plum tomatoes and San Marzano tomatoes.
Another benefit of Roma tomatoes is that they have less seeds, making them a perfect fit for the food processor or blender. If you’re interested in gardening, Romas also happen to be a bit easier to grow than most, so that’s a plus for anyone with a green thumb.
FAQs & Tips
In a well-sealed refrigerated jar, salsa roja will stay fresh for up to 5 days. For longer storage, pour it into freezer-safe containers and freeze for up to 6 months. Make sure to thaw it in the fridge overnight before serving the next day. You can serve it cold or heat it up on the stove on medium heat, depending on your preference. This salsa is great to make during the summer (when tomatoes are usually grown locally) and then freeze in portions to have throughout the colder months.
One of the most defining flavors of this recipe is the smokiness, which comes from charring the tomatoes. This brings out the richness and juiciness while balancing out the acidity nicely. To expand upon these flavors, try using avocado oil instead of olive oil.
The beauty of using a food processor is that you get full control over how smooth or chunky your salsa turns out. For me, it depends on my mood, and if you’re the same, then you’ll enjoy making different versions of this recipe ’til you find that sweet spot.
Serving Suggestions
Aside from the classic pairing of totopos (tortilla chips), you can also put a scoop of salsa roja on your favorite Mexican dishes. I recommend trying Instant Pot Mexican Rice for something nice and simple, Elote Street Corn for a traditional but unique lunch, and Huevos Rancheros for the best Mexican breakfast you’ll ever have. Of course, you can also experiment with Shrimp Tacos, Healthy Chicken Quesadillas, or Caldo Tlalpeño.
Salsa Roja Recipe
Ingredients
- 6 Roma tomatoes
- 1/2 medium white onion
- 1 serrano pepper
- 2 cloves garlic
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 3 tablespoons fresh cilantro chopped
Instructions
-
Toast the serrano pepper in a dry cast-iron skillet over medium heat until it starts to blister. Set aside.
-
In the same skillet, add whole Roma tomatoes and onion. Roast until charred and soft, turning occasionally.
-
Combine the toasted serrano, roasted tomatoes and onion, garlic, lime juice, olive oil, and salt in a blender. Blend until smooth.
-
Add chopped cilantro to the blender and pulse briefly to mix. Adjust seasoning with salt if needed.
Nutrition
The post Salsa Roja Recipe appeared first on Food Faith Fitness.
