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Mexican Salsa Roja Recipe

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4.4 from 101 reviews

This vibrant Mexican Salsa Roja Sauce combines smoky charred tomatoes, aromatic toasted dried chilies, and fresh cilantro to create a balanced, flavorful salsa that's perfect as a dip, condiment, or topping for your favorite Mexican dishes. The sauce has a mild to medium heat level depending on chili usage, with a bright acidity from lime juice complementing the rich roasted flavors.

Ingredients

Main Ingredients

  • 6 medium ripe Roma tomatoes
  • 2 dried guajillo chilies, stemmed and seeded
  • 2 dried arbol chilies (optional, for extra heat)
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, peeled
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime

Instructions

  1. Toast the Chilies: Heat a dry skillet over medium heat. Toast the dried guajillo and arbol chilies until they become fragrant, about 1-2 minutes, being careful not to burn them. Remove from heat and soak the toasted chilies in hot water for 15 minutes to soften.
  2. Char the Vegetables: Using the same skillet, char the Roma tomatoes, roughly chopped onion, and peeled garlic cloves. Continue cooking until the skins of the tomatoes are blistered and blackened in spots, and the onions and garlic show a nice char, which typically takes 8-10 minutes. This imparts a smoky depth to the salsa.
  3. Blend Ingredients: In a blender or food processor, combine the softened chilies (discard the soaking water or reserve), charred tomatoes, onion, garlic, cumin, salt, black pepper, and 1/2 cup of fresh water. Blend until the mixture is smooth, creating a vibrant red sauce.
  4. Simmer the Sauce: Heat the tablespoon of vegetable oil in a saucepan over medium heat. Pour in the blended sauce and bring to a gentle simmer. Allow the salsa to simmer for 10 minutes, stirring occasionally, which melds the flavors and slightly thickens the sauce.
  5. Finish and Serve: Remove the sauce from heat and stir in the fresh lime juice and chopped cilantro. The lime juice adds brightness and balances the smoky flavors while cilantro adds freshness. Serve the salsa warm or at room temperature with your favorite Mexican dishes, chips, or grilled meats.

Notes

  • For milder salsa, omit or reduce the arbol chilies.
  • You can add more water if you prefer a thinner consistency.
  • Use fresh lime juice for best flavor; bottled lime juice can be substituted but may alter taste.
  • This salsa can be refrigerated in an airtight container for up to 5 days.
  • Adjust salt to taste, especially if serving with salty chips or dishes.

Find it online: https://mealsbykate.com/mexican-salsa-roja-recipe/