This easy homemade salsa roja recipe is the ultimate Mexican salsa, perfect for tortillas, tacos and burritos, with tomatoes, jalapeno, lime juice and more. Serve as a salsa or 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.
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 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.
Spicy Salsa Roja for Tacos and More
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 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.
Recipe Tips & Notes
Let the Flavors Mingle. You can enjoy the salsa roja right away, but it's best to let it sit for at least 1 hour to let the fresh flavors develop and mingle with one another.
Such a perfect, simple recipe. Great with any Mexican food.
Serve in Squeeze Bottles. 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, my friends!) - SET OF 2 -- 24 Oz. Condiment Squeeze Bottles
. It makes it feel that much more authentic.
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!
How Long Does Salsa Roja Last? 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
- Salsa Verde Recipe (Mexican Green Table Sauce)
- Homemade Green Enchilada Sauce with Roasted Tomatillos
- 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)
- Corn Salsa
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Salsa Roja Recipe - Mexican Red Table Sauce
Ingredients
- 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 (optional, not traditional, more Tex-Mex)
- Salt to taste
Instructions
- 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!
Video
Notes
Nutrition Information
Sierra Sweet says
I plan on making this in the next day or so. I like a bit more heat than jalapeno. I bought a couple Serrano peppers. Is there any way to slowly add it until the proper heat is achieved (before cooking), or will it be over blended? Also, what is considered a small white onion? I got the smallest possible, but it's still pretty large. How much chopped onion would it be, cup wise? Thanks! I'm really looking forward to making and, best of all, eating this salsa!
Mike Hultquist says
Sierra, I would add just 1 serrano when making it, then taste and see how hot it is. You can always process the whole thing again with another then simmer again. For the onion, use anywhere from 1-1.5 cups and you should be good to go. Let me know how it turns out for you. Enjoy!
Sierra Sweet says
Hey, Mike! made the salsa. You're right, it really needs that resting time in the fridge! I misjudged the tomatoes (no scale at store, kitchen scale not working). I added 2 Serrano and 1 jalapeno at the beginning, and really need more spice for my palate. Great start! I just need to add more of everything to make up for too much tomatoes! Thanks so much. Mexican flavors are difficult for me to master, but I'm getting there!
Mike H. says
You will get there, Sierra, I have no doubt about that. Keep it up and thanks a lot for leaving your feedback. Enjoy the process!
Bruce says
Great recipe and oh so flavoursome!
I'm looking to use your recipe as a Pizza Sauce base for a Mexican Spicy pizza. So, it needs to be thicker almost a paste. Should I do this by simmering longer to reduce it (concerned this may risk burning it), or should I be adding a thickener? If the latter, what do you recommend?
Mike Hultquist says
Thanks, Bruce. Yes, you can simmer to thicken/reduce, or swirl in either tomato paste, chili paste, or a puree of dried chilies to thicken as well. Or, try my Homemade Enchilada Sauce as a pizza sauce: https://www.chilipeppermadness.com/recipes/homemade-red-enchilada-sauce/
Raye Ann says
I added all the ingredients plus habanero’s. Can I still simmer it with the cumin?
Mike Hultquist says
You sure can. Enjoy!
Linda says
I live in the Colombian Andes at 7000 ft, usually pretty cool, no hotter than 75 daytime if we're lucky and low 50s at night. I bought some Brown Bhutlah and Trinidad Scorpion seeds in the u.s about 3 yrs ago, planted a few last year and reaped my harvest 9+ months later. In this recipe I added 1 itty bitty chunk of dried about the size of 1/2 a pinkie's nail worth of each to 4 cups of tomato to the blender...no serranos or jalapeños. wow wow wow. Do these ever throw a punch in minute amounts! Turned out delicious and so easy to slap together!
Mike Hultquist says
Awesome, Linda! Sounds like a super interesting place to live! I'd love to hear about it. But YES, bhutlahs and scorpions definitely pack some heat!
Peter Solomon says
Making this fine sauce for the second time. Printing fresh copy
Thanks Mike!
Mike H. says
Awesome, Peter. Enjoy it!
Robert says
Can you safely can this recipe using a water bath? Would like to make a bunch and save.
Mike Hultquist says
Robert, you can preserve salsa in a water bath, but check the pH on this one. Shoot for a pH of 3.5 or lower for home preserving. Also, I would skip the oil.
Teri says
We’ve made this probably ten times and it always turns out spectacular! Terrific recipe with endless add-in possibilities depending on how hot/flavorful you desire.
Mike Hultquist says
Excellent! Thanks, Teri!
Mary Jane says
I can't wait to try this recipe! For health reasons, I am not able to have any oil. Can the ingredients be cooked by themselves to meld the flavors without the oil? thanks!
Mike Hultquist says
Absolutely, Mary Jane. You can really process then simmer in the pot without the oil. Enjoy!
Sara says
Best salsa Roja I've ever made! Your recipes are BOMB. Thank you again!
Sara
Mike Hultquist says
Boom!! Glad you enjoyed it, Sarah! I love to hear this!
Pam G says
HI there,
Going to cook this today. I have an over abundance of the larger seeded tomatoes in our garden, I normally use Romas for recipes like this, but need to use what I have. My question is, will it be too seedy an acidic if I do not peel and seed them? Thanks in advance.
Mike Hultquist says
Pam, you don't have to seed and peel if you don't want to. "Seedy" will depend on the tomatoes used, but that's a matter of preference. You can skip peeling, though the skins sometimes float around in the salsa, but that's not an issue really with a good processor. Let me know how it turns out for you. Enjoy!
Pua says
Hi Mike!
I've been tasked to make salsa for our burrito sale next week and of course, I only want to deliver the best. After scouring for an hour and narrowing it down to my top 3, yours won. Appreciate the simple directions and your site being easy to maneuver. My question is in regards to the roma tomatoes. Do/Should i remove the seeds or leave them be? I'm working with 12lbs of tomatoes.
Thank you in advance! Have a restful Sunday!
Mike Hultquist says
Thanks, Pua! I usually just leave all the seeds/innards in the salsa, though you can remove what you don't like, such as the squishy parts. Enjoy!
Jenelle Drymalla says
I looked at and have used many different recipes. Yours is the best, easiest and best tasting.
We judge Mexican restaurants by their hot sauce. It that’s not good, we don’t go back.
Thank you!
Mike Hultquist says
Thanks, Jenelle! Very happy you enjoy it! Definitely a favorite here.
Lee Hardy says
hi ,what does cooking the salsa do ?? could you have this with out cooking ,straight after blending
thanks
Mike Hultquist says
Lee, cooking it melds the flavors more. Yep, you can enjoy it right away.
Sally Bergmoser says
Almost , the process I learned from my Mexican girlfriend ,who learned it from her servicios. It makes a big difference a little dangerous. You pu the 2 T spoons of oil in a large pan and heat until hot. Then very carefully pour the liquid in so it really sizzles. It has to do this to get the right flavor. Then continue like you said. Let me know it, u try it.
Sally Bergmoser
Mike Hultquist says
Thanks for sharing, Sally.
cj says
I'm confused. Doesn't the recipe say to do exactly this? Heat the oil and pour the salsa in?
Scott Masony says
Mike, I have been searching for the perfect salsa recipe to mimic the stuff in every Mexican restaurant for a few years. Tried many recipes and after this one, my wife agrees with me that we nailed it. Thank you so much for this recipe! The only change I make is juice from a while line and about a cup of cilantro (4 times the recipe amount). I am a cilantro freak and love the flavor it gives along with the nice bits of green color.
Thank you!!!!
Mike Hultquist says
Awesome! Glad you nailed it, Scott! Happy to help!
Mike Mozley says
Hi there, Mike!
I will be making this sauce this week. I know it will be awesome because every one of your recipes I've tried so far has been! 🙂
Have you ever had anyone try freeze-drying a salsa (sauce) and give you any feedback as to how it turned out when reconstituted?
Mike Hultquist says
Mike, I have not freeze-dried salsa, but I HAVE dehydrated it, and it is incredibly easy to reconstitute with a bit of water. It's the same for freeze-dried foods. Add warm or hot water and wait until it's ready. FYI, I am the author of The Spicy Dehydrator Cookbook and have a number of these recipes. https://www.chilipeppermadness.com/chili-pepper-cookbooks/
Lauren K Paolini says
What kind of tomatoes do you suggest?
Mike Hultquist says
I like Roma tomatoes, Lauren, though any plump and juicy fresh tomatoes can work for you.
Sharon says
Making it tonight along with green sauce
Mike Hultquist says
Excellent! Enjoy, Sharon!
Sara says
Made this tonight. I used a blender since I do not have a food processor. Once I blended everything it was a very light red in color versus bright red (as pictured)- any idea why?
I spiced mine up more: added 2 Serrano peppers and it was still mild so I added a handful of dried arbol chiles (friend told me about them!) and it made it taste just right! Other changes: I used the juice of an entire lime and also used 2-3 tablespoons of tomato paste for the color. I’ve tried a handful of other salsa Roja recipes and this one I’ve saved to make again! Froze some salsa in mason jars 🙂 thank you!
Mike Hultquist says
Sara, it's most likely due to the tomatoes used, which can vary quite a lot, especially if there is a lot more water content than usual. Also, potentially just the interaction of the ingredients. Glad you enjoyed it.
Sierra Sweet says
The sauce was pinkish because of air added (it's kinda "foamy") when blended. Just refrigerate, and the air will settle out on its own. I had the same thing myself. Threw me at first! lol
Christy says
Thank you for the awesome recipe. I have tried many salsa recipes and yours is exactly what hubby wanted. We add citric acid to our salsa to help achieve the proper PH in order to water can it. Hubby adds reconstituted dried Carolina reapers to up the heat for his salsa. I like mine a little “milder”. I add a couple of dried chili petines and a habanero or two. We also use 2 tablespoons of dried cilantro instead of the fresh as it doesn’t have such a strong taste. My Hispanic neighbor tell me mine salsa tastes like his moms. I’ll take that as a compliment. Thanks again
Mike Hultquist says
Thanks for sharing, Christy! Definitely a compliment!