Easy Salsa Roja
This 6-ingredient salsa roja recipe is bursting with fresh, vibrant, and bold flavors! Use it as a dip for homemade tortilla chips or a flavorful condiment in your tacos and burritos.
Equipment
- Knife
- Cutting board
- Cast-iron skillet
- Saucepan
- Blender or food processor
Ingredients
- 32 ounces (~8) Roma tomatoes
- 2 serrano chiles
- ¾ cup white onion (diced)
- 6 cloves garlic
- ⅛ cup cilantro (loosely packed)
- 1 tablespoon lime juice
- Salt to taste
- 1 tablespoon olive oil
Instructions
Skillet
- Preheat a seasoned cast-iron skillet to just over medium (this takes about 8-10 minutes). If your pan isn't well seasoned, rub it with a little olive oil before heating up.
- Once hot, pan-roast the whole tomatoes and serrano chiles for 5 minutes on the first side. Flip and cook for another 5 minutes, or until the skins are blackened and the insides are soft.
Boiling
- If you don't have a cast-iron skillet, add the tomatoes and serranos to a large pot with enough water to cover them. Bring everything to a boil, then reduce heat and simmer for 15 minutes.
- Drain the water (saving a little in case the salsa needs more liquid to blend). In the meantime, roughly chop the onion, garlic, and cilantro.
Blend
- Remove the tomatoes and chiles from the heat and stem the chiles. Add both to a food processor or blender along with the onion, garlic, and cilantro. Pulse the salsa for 30-60 seconds, or until it is to your preferred texture.
Season
- Heat about 1 tablespoon of olive oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a light boil. Reduce the heat and simmer for 15 minutes.
- Once it’s done reducing, taste and season the salsa with lime juice and salt. Transfer it to a jar to cool in your fridge, then serve it with chips, tacos, and more. Happy eating!
Notes
Adjust the consistency: Depending on your preferences, you can make a chunky or smooth salsa roja by pulsing the ingredients more or less. Or, use a molcajete!
Add salt slowly: Salt your salsa at the end of cooking to adjust the seasoning more accurately. It’s easier to add more salt later on than to fix an overly salty salsa.
Lime juice last: Squeeze fresh lime juice into the salsa after it is done cooking. If you add it too early in the simmering process, the flavor degrades and turns slightly bitter.
Meld the flavors: Let your salsa chill for a couple of hours before serving to allow the flavors to meld. It makes a huge difference!
Don’t worry if you don’t have a skillet! You can boil the tomatoes and serranos in a large pot of water for 15 minutes, then drain the water.
You can mash the salsa in a molcajete for a more rustic, traditional texture.
If you prefer a fresh salsa taste, skip this final step or try my salsa fresca.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 24kcal | Carbohydrates: 1.7g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 88.2mg | Potassium: 27.4mg | Fiber: 0.2g | Sugar: 2.7g | Vitamin A: 19.7IU | Vitamin C: 2.5mg | Calcium: 5.4mg | Iron: 0.1mg
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