Salsa Roja Easy Recipe
Smoky Salsa Roja made with roasted tomatoes, jalapeños, garlic, and chile de árbol. An easy homemade red salsa for tacos, eggs, and more.
Servings 2 cups salsa
Calories 15kcal
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
This recipe makes about 2 cups of Salsa Roja. - that equals roughly 16 servings at 2 tablespoons each. Perfect for tacos, eggs, grilled meats, or a bowl of chips in the middle of the table.
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.
Nutrition
Serving: 2Tablespoons | Calories: 15kcal | Carbohydrates: 3g | Sodium: 110mg | Sugar: 1.7g