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.
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!
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.
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.
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
miranda Carrie cunningham says
do you think chives or leek will be ok instead of onion? I have bad reactions to onion. ive tried all the colors but bulb onions are unkind to me. Or would it change it too much and not be worth it? Thank you for the help.
Michael Hultquist - Chili Pepper Madness says
Certainly, you can try that. You can omit onion as well and see if that is better for you.
Tammy Nichols says
I made this today with romas and jalapenos from our small garden. It was so delicious. We stood at the counter with chips and ate a cup of the salsa. Searing the salsa in the pot of oil makes all the difference. We have plenty left for more chips or some tacos later in the week!
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Tammy! Glad you enjoyed it!!
Jeff says
Have you ever tried canning the sauce I Grozny own vegetables and have a large tomato/ pepper crop always looking for something good and new to process
Michael Hultquist - Chili Pepper Madness says
Jeff, you can totally can salsa. Check the acidity first if doing the water bath method. Shoot for a pH of 3.5 or lower for home canning.
Laura J says
Thank you for sharing your recipe. I made it today with serranos and it’s excellent. I normally use can tomatoes for salsa but I wanted to change it up. I am glad I found your recipe. The fresh tomatoes and serranos give it the perfect kick!! Definitely bookmarking this recipe. 😉
Michael Hultquist - Chili Pepper Madness says
Excellent, Laura! I'm glad you enjoyed it! SO good with serranos. YUM.
Eileen says
Great recipe. I use it raw and think it’s excellent. Add more garlic, cilantro and two limes. Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Very nice, Eileen! I love it.
Kelse Jennings says
I saw another recipe with same ingredients. The recipe called for covering the veggies with water and bringing to a boil then simmering for approx 20 minutes, then pouring everything (water included) into another pot with 2 tablespoons of oil and bringing to a boil and then simmering for another 20 minutes before cooling down to bottle. What good would boiling the veggies first in water do? Granted the water will reduce down in both of the boiling processes. Does anyone see a bonus in doing it this way? Thanks for your recipes.
Michael Hultquist - Chili Pepper Madness says
A lot recipes for sauces/salsas work this way, as the boiling softens everything up. Then you can puree the mix with extra seasonings and simmer again to meld. Just need to watch the liquid content. You can also add some in to thin, but it's harder to remove. Thanks, Kelse!
Savannah says
Fantastic recipe! I’m been searching for a truly authentic one for awhile, and this one is excellent!
I wanted to mention, in reference to another comment, that I have definitely come across salsa in squeeze bottles at least a couple of times. The sit down Mexican restaurants that wash dishes use small bowls. The taco stands in gas stations, or taco shops that only use disposable dishes often have the squeeze bottle salsa, since they can’t wash dozens of bowls every 30 minutes. Two authentic places (Mexico City style) in Arlington, TX feature the squeeze bottles for salsa.
Anyway, it just depends on what kind of place you go to.
Thanks for the amazing recipe!
Michael Hultquist - Chili Pepper Madness says
Thanks, Savannah! I appreciate it!
Kimberly Glenn says
I just made this as of now and thank you for keeping this authentic! It came out exactly like yours and thank you for being descriptive and brief.
Michael Hultquist - Chili Pepper Madness says
Thanks, Kimberly! I'm glad you enjoyed it!!
Karen Hipp says
Thanks for your articles, photos, descriptions, recipes - your efforts are exemplary ! And you have a lot of great sounding recipes I am anxious to try ( and I have 5 of the renowned "Diana Kennedy's" cook books written to bring the understanding and appreciation of Mexican cooking, recipes, ingredients, methods, etc. to the rest of the world.) But I never seem to run out of different recipes or tweaks to try.
Just a little ribbing about the squeeze bottles. I'm over 70 years old, Native Texan, eaten Tex-Mex food probably thousands of times - (includes homemade meals, and eating at all kinds of Mexican Food Restaurants from the Panhandle to San Antonio, Austin, Houston, Dallas, Temple, Waco, West Texas - and lived in the Yucatan half a year.) And I have never, ever seen salsa served in squeeze bottles as you mentioned. Not that there's anything wrong or right with that, just blows me away that I've never seen that anywhere in a Texas/Mexico setting. So, that must be something that has caught on where you live, and hasn't made it across our path in this area of the country. Given enough time, I could probably name 200+ well-known Mexican Food Chains, not so well known hole-in-the-walls, and drive throughs that I've eaten Mexican or Tex-Mex food. My experience is, salsa was/is always served in small individual bowls - way back through the 60's to 80's, individual bowls were not the norm, but beginning probably in the 1990's, with all the double dippers in the crowd , or perhaps due to those who grew weary of training the double dippers to have some "couth" when dining out and that double dipping was taboo - people started asking for their very own bowl of salsa, until restaurant owners made note of the trend, and made it the norm to serve salsa in individual bowls - and a basket of chips for every 3-4 people, so they can be reached by all. Before that, we could run a server's legs off just keeping us in salsa and chips. I remember a few restaurants, before individual bowl days came about, serving a large bowl or two of salsa, the server set a small pitcher (like the ones coffee creamer used to be served from at restaurants) of salsa so guests could refill the bowl themselves, without having to hail down the waiter/waitress/salsa-chip server person. Some of them used the syrup serving containers for extra salsa, but they didn't work too well, as chunks of tomatoes or peppers would get caught in the pouring mechanism and plug things up. And, I guess that's one of the many great things about the Internet, we can learn so much from other people across the good ole' USA, and around the world - all at our fingertips.
Thanks again, for your contributions !!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Karen. You have some great experiences indeed! Yes, the salsa/sauces are very common where I grew up in the Chicago and Norther Illinois area. It wasn't everywhere, but common enough. I greatly appreciate your comments!!
Laurie Van Unen says
in the last 2 days I have made a triple batch of cayenne pepper sauce , garlicky habenaro sauce and salsa rojas . I have canned all my extras. They are all fantastic! Really happy to have found your site. Can't wait to try more recipes
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Laurie!
Lisa says
Great salsa!! Wish it had proper canning measurements for a water bath canning method. Wish all of your recipes with the potential for canning included that as it’s easier to store on a shelf and not in my fridge/freezer. Your recipes are wonderful. Have been following for a few weeks now and have tried a couple of recipes - have a few versions of chillies fermenting for sauce as we speak... amazing stuff! Keep up the great content/recipes!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lisa. I appreciate it. I do have information for Canning and Jarring Peppers, which can be applied to salsa here: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Justin says
Great salsa thanks for the recipe!
CINDY WINTER says
Michael, in Allen's comment above you say to test the acidity. How do you do that? I think this is the recipe I'd like to try and then can it, but I want to make sure we'll be safe!
Thank you.
Cindy
Michael Hultquist - Chili Pepper Madness says
Cindy, I use a pH meter. I use one from Thermoworks, where I am an affiliate. You can use pH strips, but they are not as accurate.