Salsa Roja

Authentic Salsa Roja made with roasted tomatoes, chilies, garlic, and onion. This bold and flavorful red salsa is perfect for tacos, chips, grilled meats, and more!

Course Appetizer, Snack

Cuisine Mexican

Keyword salsa

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 27kcal

Ingredients

4 Roma tomatoes ripe and halved
2 guajillo chiles dried - stemmed and seeded
2 arbol chiles for heat, adjust as needed, dried - stemmed and seeded
2 cloves garlic peeled
¼ white onion small - roughly chopped
½ teaspoon salt to taste
½ teaspoon ground cumin
½ cup water adjust for desired consistency
1 tablespoon vegetable oil

US Customary - Metric

Instructions

Heat a dry skillet over medium heat.
Place the tomatoes in the skillet, cut-side down, and roast until charred, about 5 minutes.
Flip and cook for another 3–4 minutes, then remove and set aside.
Working in the same skillet, toast the dried chiles for 30 seconds per side until fragrant.
Remove and place them in a bowl. Cover the toasted chiles with hot water and allow them to soak for 5 minutes.
Combine the roasted tomatoes, rehydrated chiles, garlic, onion, salt, cumin, and ½ cup of water in a blender. Process until smooth.
Heat the vegetable oil in the skillet over medium heat, then pour in the salsa mixture. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
Taste and adjust seasoning as needed. Let it cool slightly before serving.
Store in an airtight container in the refrigerator for up to a week.

Nutrition