Salsa Roja (Roasted Tomato and Chile Salsa)
Local name: Salsa roja
In short: Tomatoes, chiles, garlic and onion charred on a hot skillet, then ground into a smoky, loose table salsa for tacos, eggs and chips. It takes about 25 min in total and makes 8 servings.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 20 kcal
Salsa roja is the everyday red salsa on Mexican tables, spooned onto tacos, eggs, grilled meat and quesadillas. The vegetables are charred on a dry comal or skillet first, which gives a smoky edge and a deeper color, and then ground in a molcajete or blender. Serrano chiles bring bright heat, while a dried chile de árbol adds a slower burn. Keep the texture coarse and loose, and taste it with a chip before serving.
Instructions
- Heat a dry cast-iron skillet or comal over medium-high heat. Add the tomatoes, serranos, garlic and onion slice.
- Cook, turning every few minutes, for 10 to 12 minutes until the tomato skins are blistered and blackened in spots and the vegetables are soft. Toast the dried chiles for about 20 seconds in the same pan, if using.
- Let everything cool for 5 minutes, then peel the garlic. Leave the tomato skins on for extra smoky flavor.
- Grind the chiles, garlic and salt in a molcajete or blender. Add the tomatoes and onion and pulse or grind until coarse, adding water a spoonful at a time if it is too thick.
- Stir in the cilantro and lime juice. Taste and adjust the salt, then let the salsa sit for 15 minutes before serving.
Tips
- For a cooked salsa that suits chilaquiles and enchiladas, fry the blended salsa in 1 tbsp of oil for 5 minutes until it darkens and thickens.
- To tame the heat, remove the seeds and white veins from the fresh chiles, or swap the serranos for one jalapeño.
Questions and answers
How long does homemade salsa roja keep?
Up to 4 days in a covered jar in the fridge. It also freezes well for 2 months, though the texture is a little thinner after thawing.
Do I need to peel the tomatoes?
No. The charred skins blend in and add smoky flavor. If you prefer a very smooth salsa, peel the tomatoes after charring or strain the blended salsa.
How can I make the salsa less spicy?
Remove the seeds and veins from the chiles, use a milder chile such as jalapeño, or add one more roasted tomato to balance the heat.
How long does it take to make Salsa Roja (Roasted Tomato and Chile Salsa)?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Salsa Roja (Roasted Tomato and Chile Salsa)?
About 20 kcal per serving, with 1 g of protein, 4 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 20 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 4 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
