Salsa Roja is the everyday red salsa that makes everything on your plate better. It starts with tomatoes, jalapeños, garlic, and onion blistered in a hot skillet until charred and softened, then finished with toasted chile de árbol, fresh cilantro, lime juice, and a touch of black pepper. It’s smoky, slightly sharp, and has just enough heat to keep things delicious.
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Salsa Roja (Red Salsa)
You might be asking yourself, Ana, why are you publishing a Salsa Roja recipe when you already have so many amazing ones on your site? Okay, I’m embellishing a little, but I do really love the Salsa Tatemada and its sister recipe, Roasted Tomato Salsa every bit as much as you -the flavors, the depth, the authenticity of it all.
But that doesn’t stop me from ever being able to resist making another variation of a salsa. I like to always have a good salsa in my fridge for when the mood strikes, which is everyday lol! Even a little twist on an ingredient or cooking method changes the flavors. So it’s never a bad idea to have plenty salsa recipes up your sleeve.
♥️ xo, Ana
Ingredient notes
- Tomatoes – choose ripe but firm tomatoes. They should blister and soften without becoming watery. Roma tomatoes work as a substitute, though they’re slightly less juicy.
- Jalapeños – keep the seeds for more heat. Remove them for a milder salsa. Roast whole for even charring.
- Garlic & onion
- Chile de Árbol – adds a sharper, more direct heat than jalapeño. Toast briefly at the end to avoid bitterness.
- Cilantro (about ¼ cup) – use leaves and tender stems. It brings freshness to balance the roasted vegetables.
- Chicken Bouillon Powder – adds savory depth. Replace with salt if preferred.
- Fresh Lime Juice (1 tablespoon) and freshly gGround black pepper
**You’ll find the complete recipe and ingredient list in the card at the end.**
How To Make Salsa Roja
- Place a large skillet over medium-high heat. No oil needed. Let it get properly hot before adding the vegetables.
- Add the tomatoes, jalapeños, garlic, and onion directly to the pan. Let them sit long enough to char before turning. Rotate every few minutes so all sides get blistered and softened. This takes about 8–10 minutes.
- During the last minute, add the chile de árbol to the skillet. Keep them moving and toast just until fragrant, about 30–60 seconds. Remove from heat right away.
- Transfer everything to the blender and let it cool for a few minutes. This prevents excess steam from building up.
- Add the cilantro, chicken bouillon (or salt), black pepper, and lime juice.
- Pulse for a chunkier texture or blend longer for a smoother finish.
Give it a quick taste. Add a pinch more salt or another squeeze of lime if needed.
Serve immediately or refrigerate in a sealed container for up to 5 days. The flavor deepens after a few hours in the fridge, and the heat becomes slightly more pronounced the next day.
Favorite ways to use Salsa Roja
What do you eat this salsa with? There are so many great ways to use this Mexican staple with. Firstly, not all salsas go well with plain tortilla chips but this one is perfect to use as an appetizer. I also love it for breakfast on migas or papas con huevos. If you have a flour tortillas coming off the comal, add a bit of refried beans, some crumbled queso fresco, and a dollop of this salsa, it makes a simple and delicious burrito. And because it lends a bolt of flavor, I love to top my chicken taquitos with or on carne asada tacos.
Print recipe
Salsa Roja Easy Recipe
Ingredients
- 4 medium off the vine tomatoes
- 2 large jalapeños
- 2 large garlic cloves - peeled
- ½ large onion - peeled
- 4 chile de arbol - stemmed and seeded
- ¼ cup cilantro
- 1 teaspoon chicken bouillon powder - optional instead of salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
Instructions
- Heat a large skillet over medium-high heat. Add the tomatoes, jalapeños, garlic, and onion (no oil needed).
- Roast, turning occasionally, until the vegetables are softened and well charred in spots, about 8 to 10 minutes.
- During the last minute of cooking, add the chile de arbol to the skillet. Toast for about 30–60 seconds, just until fragrant. Do not overcook or it will turn bitter.
- Add the roasted vegetables to a blender along with the cilantro, chicken bouillon powder (if using), black pepper, and lime juice and let cool slightly.
- Blend to your desired consistency, pulse for a chunky salsa or blend longer for a smoother one.
- Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to use.
Notes
Your Private Notes
Nutrition
Photography Crave Content by Anetta
My family loves fresh salsa each week and this recipe was a huge hit. The perfect amount of spice for everyone to enjoy, but still giving tons of flavor!
I’m glad to hear you enjoy this salsa as much as I do! Thanks for sharing.
After trying this I’m never buying jarred salsa again. So delicious!
I love this so much! It’s just like the salsa I get at our local Mexican restaurant.
I love salsa like this. It’s my favorite texture, and that kick of heat is nice.
I made this and it turned out amazing! So fresh and easy — I’ll be keeping a jar of this in my fridge from now on 🌶️✨
I hope you like this recipe as much as I do! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating right here. ⭐️
Gracias!!!! xx, Ana