A recipe for the red sauce you find in Mexican restaurants in squeeze bottles, perfect for smothering your burritos, for taco sauce, for any type of Mexican food. It's also great as a flavorful salsa.
I've talked about guacamole recipes in Mexican restaurants, how there is a basic form of the recipe, yet every Mexican place does it their own way. The same is true, if not MORE so, for Salsa Roja, or Mexican Red Table Sauce. If you've been to a Mexican restaurant, you've seen it. It's the red stuff that typically comes in a large squeeze bottle, the bottle slightly condensed with moisture because it has just been removed from the refrigerator in the back, most likely freshly made that very morning. So very fresh. It is similar in consistency to a thin salsa, with a bit more processing to give it that sauce like quality that is so perfect for pouring over your burritos, drenching your tacos, dripping over chorizo con juevos, basically ANYTHING they serve at your local Mexican restaurant.
Salsa Roja is one of my favorites.
As mentioned, Salsa Roja varies from restaurant to restaurant. We've been to a LOT of Mexican places, as well as Tex-Mex, and while there is a general similarity to MOST of these red sauces, each recipe is unique in flavor. Some of it comes down to an additional ingredient here and there, but mostly it is down to proportions. Some prefer more lime, some more peppers, some more tomato. It depends on the chef cooking that day. I haven't found a Salsa Roja I didn't like. It's hard to go wrong with super fresh ingredients that love to party with one another.
Here is our version that is simple yet highly flavorul. It doesn't take much work at all. Just a bit of processing and simmering to let the fresh flavors develop and mingle with one another. Cool and pour it into a sauce container. I like to serve them up in the same plastic squeeze bottles you find in the Mexican restaurants. Here is a link to the ones I use (NOTE: It's an Amazon Affiliate Link - $$ for me!) - SET OF 2 -- 24 Oz. Condiment Squeeze Bottles. It makes it feel that much more authentic. You can also serve this up as a salsa with some salted tortilla chips. The flavor is the same and honestly, it works as a simple salsa serving. This will easily last a week in the fridge, if you haven't eaten it all.
Get cooking, friends! For your next Taco Tuesday, serve up some Salsa Roja and slather it on!
Mexican Red Table Sauce - Salsa Roja - Recipe
- 2 pounds tomatoes, chopped
- 1 small white onion, chopped
- 2 jalapeno peppers, chopped – use Serrano peppers for a bit more heat!
- 2 cloves garlic, chopped
- ¼ cup chopped cilantro
- Juice from half a lime
- 2 tablespoons olive oil
- ¼ teaspoon cumin
- Salt to taste
- Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
- Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
- Add cumin and bit of salt.
- Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
- Season with salt if needed and stir.
- Cool and refrigerate until ready to use.
- Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!