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Mexican Salsa Roja Recipe

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4.6 from 81 reviews

A vibrant and flavorful Mexican Salsa Roja Sauce made from charred Roma tomatoes and toasted dried chilies, blended with cumin and fresh cilantro, perfect for enhancing tacos, grilled meats, or as a versatile dipping sauce.

Ingredients

Salsa Roja Sauce Ingredients

  • 6 medium ripe Roma tomatoes
  • 2 dried guajillo chilies, stemmed and seeded
  • 2 dried arbol chilies (optional, for extra heat)
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, peeled
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 2 tablespoons fresh cilantro, chopped
  • juice of 1 lime

Instructions

  1. Toast the Chilies: Heat a dry skillet over medium heat and toast the dried guajillo and arbol chilies until fragrant, about 1-2 minutes per side. Remove from heat and soak the toasted chilies in hot water for 15 minutes to soften.
  2. Char the Vegetables: Using the same skillet, char the Roma tomatoes, roughly chopped onion, and peeled garlic cloves until blistered and blackened in spots, turning occasionally to ensure even charring, about 8-10 minutes.
  3. Blend Ingredients: Drain the softened chilies and add them to a blender along with the charred tomatoes, onion, garlic, cumin, salt, black pepper, and 1/2 cup water. Blend until smooth and well combined, creating the salsa base.
  4. Simmer the Sauce: Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Pour the blended salsa mixture into the pan and simmer gently for 10 minutes to deepen the flavors and thicken slightly, stirring occasionally.
  5. Finish and Serve: Remove the sauce from heat and stir in the fresh lime juice and chopped cilantro. Serve the Salsa Roja warm or at room temperature with your favorite Mexican dishes.

Notes

  • For a spicier sauce, include the arbol chilies; omit them for a milder flavor.
  • Make sure to toast the dried chilies carefully to avoid burning, which can add bitterness.
  • Salsa can be stored in an airtight container in the refrigerator for up to one week.
  • Adjust salt according to taste after simmering.
  • This sauce works well as a dip, a taco topping, or a marinade.

Find it online: https://oliviabakes.com/mexican-salsa-roja-recipe/