Salsa Roja Recipe - Mexican Red Table Sauce
This easy homemade salsa roja recipe is the ultimate Mexican salsa, perfect for tortillas, tacos and burritos, with tomatoes, jalapeno, lime juice and more.
- 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
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!
Makes about 3 cups of salsa.
Heat Level: Mild. Add serrano peppers for a spicier version of the recipe.
This salsa roja 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.
Calories: 23kcal | Carbohydrates: 2g | Fat: 1g | Sodium: 2mg | Potassium: 119mg | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 8.4mg | Calcium: 6mg | Iron: 0.1mg