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.
How to make ahead and store
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.
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.
Ingredients
- 1 serrano pepper
- 6 Roma tomatoes
- 1/2 medium white onion
- 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 Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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