Salsa Roja Recipe - Mexican Red Table Sauce

Authentic Mexican Salsa Roja (Red 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 bowls with tortilla chips, or in a large squeeze bottle for your tacos, 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.

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 huevos, huevos rancheros, Mexican migas, basically any Mexican cuisine served at your favorite local Mexican restaurant.

This is Mexican salsa roja at its finest. Salsa Roja is one of my favorites.

Salsa Roja for Tacos and More

As mentioned, Salsa Roja varies from restaurant to restaurant.

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 flavorful.

Let me show you how to make salsa roja.

Salsa Roja Ingredients

• Tomatoes. Use 2 pounds tomatoes, chopped. Any tomatoes will do.
• Chili Peppers. Use 2 jalapeno peppers, chopped – or, use serrano peppers for a bit more heat! It's also GREAT with arbol chiles.
• Onion and Garlic. Use 1 small white onion, and 2 cloves garlic, chopped.
• Cilantro. Use ¼ cup chopped cilantro, though you can use more to taste.
• Lime Juice. Juice from half a lime though you can use more if you'd like.
• Oil. 2 tablespoons olive oil
• Seasonings. Use ¼ teaspoon cumin (if desired, not traditional, more Tex-Mex) and Salt to taste.

How to Make Salsa Roja - the Recipe steps

Process the Ingredients. First, add the tomatoes, onion, peppers, garlic cloves, cilantro and lime juice to a food processor, then blend until smooth. You can process a little or a lot, to your preference.

Into the Pot with Seasonings. Next, heat a large pot to medium high heat and add olive oil. Add the salsa and it will sear quickly. Add  cumin and bit of salt.

Boil and Simmer. Bring the whole thing to a quick boil then reduce heat to a simmer. Simmer for 15-20 minutes. Remove from heat.

Season with salt if needed and stir.

That's it! Cool and refrigerate until ready to use. Serve it up in a squeeze bottle like they do in Mexican restaurants for fun! 

Serving Salsa Roja

Serve your Mexican salsa roja with any Mexican dish, including tacos, burritos, tortas, enchiladas, and more.

You can also serve it up as a salsa with some salted tortilla chips. The flavor is the same and honestly, it works as a simple salsa serving.

Get cooking, friends! For your next Taco Tuesday, serve up some Salsa Roja and slather it on! Homemade salsa is the best.

Perfect on Carne Asada Tacos!

Storage Information

This salsa roja recipe will last at least a week in the refrigerator, or up to 2 weeks. If you'd like it to last longer, you can up the acidity with more lime juice or add some vinegar. It also freezes nicely. 

Check Out Some My Other Popular Salsa Recipes

• Try this authentic Salsa Verde Recipe that goes with all of your Mexican dishes, or my Restaurant Style Salsa that everyone loves.
• Homemade Green Enchilada Sauce
• Salsa Ranchera
• Chile de Arbol Salsa
• Salsa Criolla – Argentinian Salsa
• Fiery Mango Salsa
• Habanero Salsa
• Xni-Pec – Chunky Habanero Salsa
• Homemade Picante Sauce
• Fresh Ghost Pepper Salsa
• Pipian Rojo (Mexican Red Pipian Sauce)
• This Mexican White Sauce Recipe (Salsa Blanca) is a tasty variation from Virginia that you will love.