A Basic Recipe for Traditional Mexican Salsa Roja Recipe

Traditional Mexican Salsa Roja

A simple, bright, and classic salsa made with roasted ingredients—perfect for tacos, chips, and grilled meats.

Ingredients

• 4 ripe Roma tomatoes
• 2 fresh jalapeños (use 1 for mild, 3+ for spicy)
• 1/2 medium white onion
• 2 cloves garlic, unpeeled
• 1/4 cup fresh cilantro leaves
• 1–2 tablespoons fresh lime juice (to taste)
• Salt, to taste (start with 1/2 teaspoon)

Instructions

1. Roast the vegetables.

   Heat a dry skillet or griddle over medium-high heat. Add the tomatoes, jalapeños, onion (in large chunks), and unpeeled garlic cloves. Roast, turning occasionally, until charred in spots and softened: about 8–12 minutes. Remove from heat and let cool slightly.

2. Prep the garlic and jalapeños.

   Peel the garlic. Remove stems from the jalapeños. For a milder salsa, slice the jalapeños and remove some or all of the seeds and membranes.

3. Blend the salsa.

   Add roasted tomatoes, jalapeños, onion, peeled garlic, cilantro, lime juice, and salt to a blender or food processor. Pulse until you reach your desired texture—smooth or slightly chunky.

4. Adjust seasoning.

   Taste and add more salt or lime juice as needed. If it’s too thick, you can blend in 1–2 tablespoons of water to loosen it.

5. Chill and serve.

   Transfer to a bowl, cover, and let it sit in the refrigerator for at least 30 minutes to let the flavors meld. Serve with tortilla chips, tacos, quesadillas, or grilled meats.

Preparation and Storage Tips

• Heat level: Adjust the number of jalapeños or add a serrano pepper for extra heat.
• Smoky flavor: Roast the vegetables directly over a gas flame or on a grill for more smokiness.
• Storage: Keep in an airtight container in the refrigerator for up to 4–5 days.

Looking for Non-Traditional Salsa Recipes?  Experience the Joy of Salsa