Salsa roja Recipe
Mexican · Condiment · 25 min total
A classic Mexican table salsa made with roasted tomatoes, chiles, and aromatics. This versatile red salsa is perfect for tacos, burritos, or as a dip for chips.
10
min prep
min prep
15
min cook
min cook
8
servings
servings
20
kcal/serving
kcal/serving
Ingredients
- 4 medium Roma tomatoes (about 1 lb)
- 2 dried guajillo chiles, stemmed and seeded
- 1 dried arbol chile, stemmed and seeded (optional, for heat)
- 1/4 small white onion, roughly chopped
- 2 cloves garlic, peeled
- 1/2 cup water
- 1/2 teaspoon salt, or to taste
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Heat a dry skillet or comal over medium-high heat. Toast the dried chiles for about 30 seconds per side until fragrant. Transfer to a bowl and cover with hot water; let soak for 10 minutes until softened.
- Meanwhile, place the tomatoes on the hot skillet and roast, turning occasionally, until the skins are charred and blistered, about 10 minutes. Remove and let cool slightly.
- In a blender, combine the soaked chiles (drain soaking water), roasted tomatoes, onion, garlic, and 1/2 cup fresh water. Blend until smooth.
- Pour the mixture through a fine-mesh strainer into a bowl, pressing with a spatula to extract as much liquid as possible. Discard solids.
- Stir in salt and lime juice. Adjust seasoning to taste. For a smoother salsa, blend again after straining. Garnish with cilantro if desired. Serve at room temperature or chilled.
Tips
- For a smokier flavor, roast the tomatoes under a broiler instead of on a skillet.
- Store in an airtight container in the refrigerator for up to 1 week.
- Adjust the number of arbol chiles to control spiciness.
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