Bold, smoky, and easy! This cast-iron roasted red salsa brings taquería-style flavor to tacos, bowls, and chips without needing an oven.
Want more salsa recipes? Try my Creamy Tomatillo Salsa, Charred Chile de Árbol Salsa, or Restaurant-Style Pico de Gallo.
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I started making salsas like this years ago when I married into a Mexican family. The way they charred everything on a comal — no oven, just fire, salt, and flavor — completely changed how I cook.
Even the tortillas were warmed directly over the flame.
That experience shaped how I think about food, and this salsa brings all of that bold, simple flavor into one skillet.
As a salsa-loving family, at least two salsas are always in my meal prep for the week, and this one almost always makes the cut.
It’s super easy, dependably delicious, and brings everything to the next level. My favorite way to use it is with Refried Beans or pinto beans, but Taquitos come in close second.
This salsa is smooth, pourable, and smoky — kind of like what you’d find at a taqueria or your favorite Mexican restaurants, but with even more depth thanks to the roasted, fresh produce and natural sweetness from the tomatoes.
It’s made with just a handful of simple ingredients, blended with the browned bits scraped straight from your cast-iron skillet. It’s one of those recipes that makes everything better.
What is Salsa Roja?
Salsa roja means “red sauce” in Spanish—a classic in Mexican kitchens. Every household does it a little differently, but it always starts with charred tomatoes, garlic, and chiles.
This version is made in a hot cast-iron skillet with a mix of jalapeños and poblanos for extra depth. No oven needed.
What makes it different is the heartier, rustic texture paired with the smoky flavor you’d expect from a taquería. Blended just enough to pour or spoon, it hits that sweet spot between smooth and chunky.
Why this recipe works
- Bold flavor with simple ingredients: Charring tomatoes, garlic, onion, and peppers in a cast-iron skillet brings out sweet, smoky depth without needing a long ingredient list.
- Pan deglazing: Adding water to the hot pan and scraping up the browned bits adds instant umami. It’s a one-pan flavor upgrade.
- Customizable spice level: Choose your spice level with 1 or 2 jalapeños, keep or remove the seeds, and blend to taste.
- Rustic and pourable — Blended just enough to drizzle, but not fully smooth — so it keeps that homemade charm. Want it thinner? Blend longer or add a splash of water for a smoother, taquería-style finish.
- Easy to make in one skillet and a blender: No oven, no special tools. Just fresh ingredients, roasted and blended.
What ingredients you need for this Roasted Salsa Recipe
- Olive oil – Or avocado oil, skip for oil-free
- Fresh tomatoes – Roma
- Onion – White or red
- Poblano pepper
- Jalapeños
- Garlic cloves
- Salt
- Water – For deglazing and blending
- Optional cilantro or fresh lime
How to make this recipe (step-by-step)
Find the complete recipe with measurements in the recipe card below.
Roast
Heat a cast-iron skillet over medium to medium-high heat. Add tomatoes (cut side down), onion, poblano, and jalapeño. Let everything char and soften — about 10–15 minutes. Once the other veggies are almost done, toss in the peeled garlic cloves. Cook just 1–2 minutes, turning so they brown slightly but don’t burn.
Turn off the heat & add water
Add water to the hot skillet — it’ll sizzle. Scrape up all the browned bits (this adds big flavor). Save the liquid for blending.
Blend
Add everything to a blender — veggies, salt, and the reserved deglazing water. Blend until smooth or to your preferred texture. Add more water if needed.
Refry (optional)
Add olive oil to the same cast-iron skillet over medium heat. Once hot and shimmering, carefully pour in the blended salsa—it will sizzle and bubble. Simmer for 1–2 minutes to meld flavors, or longer (up to 5 minutes) for a thicker, richer salsa, stirring occasionally.
Adjust to taste and serve
Taste and adjust to your preference. Add more salt, a splash of lime juice, or another pepper if you want more kick. Thin it out a little if it’s too thick. Use it right away or store in an airtight in the fridge. It keeps for up to 4 days and tastes even better the next day.
I use a large cast-iron skillet (like the one in the photo above), so I fit all the veggies in at once. If yours is smaller, you can roast in batches or rotate them more often to get even char.
In the kitchen tips
- Add garlic last – Garlic cooks fast and can turn bitter if burned. Toss it in during the last 1–2 minutes of roasting so it softens and sweetens without going sharp.
- Don’t skip the deglazing – Pouring water into the hot skillet and scraping up the browned bits adds tons of flavor. It’s like a mini broth built right into your salsa.
- Want creaminess without dairy? – Blend in a few chunks of avocado. It tones down the heat and adds a silky texture that’s still 100% plant-based.
- Control the heat – Start with one jalapeño and blend. You can always add more later. Removing the seeds will lower the heat, too, but taste before deciding — roasting tames the spice more than you think.
- Want more kick? – Add a chile de árbol or a pinch of cayenne at the end and blend again.
- Want extra depth? – A quick refry adds even more richness. See instructions below.
- Start with less salt – Flavors deepen as the salsa cools. Start with a light hand, blend, taste, and adjust after it sits for a minute.
Substitutions and additions
- No poblanos? Use another jalapeño chile pepper or a serrano pepper for more heat, or add fewer chiles for a milder salsa.
- Onion: I use a yellow or white onion typically, but you could use a red onion too.
- Want deeper flavor? Use veggie broth instead of water when blending.
- Want it tangier? Add a squeeze of lime juice at the end.
- Want to cool the heat? Blend in a spoonful of avocado or an extra roasted tomato.
- More kick? Add more green chiles, like serrano peppers, or leave jalapeño seeds and membrane in.
- Want herbs? Add ⅓ cup (loosely packed) roughly chopped cilantro to the blender with roasted veggies.
- Creamier? A chunk of avocado blended in gives it a smoother, richer texture.
- No blender? A food processor works — just pulse to your desired texture.
How to use this salsa
There are so many ways to use this salsa in Mexican recipes, but here are my go-tos:
- Bowls of beans: I always have pinto beans, black beans, or chickpeas going in the Instant Pot. Add beans, some of their broth, a pinch or two of sea salt, a big spoonful of salsa, and top with fresh, diced onions, shredded cabbage, and a handful of tortilla chips (so good!).
- Burrito bowl: Drizzle it over rice, beans, and veggies for a just-right finish.
- Stuffed Tacos: Drizzle it on top.
- 7-layer dip: It brings bold flavor without overwhelming everything else.
- Corn tortillas, avocado, and salsa: Heat them, layer in slices of avocado, and spoon this salsa on top. Simple and perfect. (Amazing and an all-time favorite!).
Storage & meal prep
- Fridge: Store in an airtight jar or container for up to 4 days.
- Freezer: Yes, you can freeze this salsa! Let it cool completely, then pour into a freezer-safe container or silicone tray. I like freezing it in small portions so I can grab just what I need — perfect for adding a quick burst of extra flavor to soups, beans, or skillet meals.
- Meal prep: This is one of my favorite salsa roja-type make-ahead sauces. I double it when I’m prepping for burritos, taco bowls, or just a solid week of beans + rice + something saucy.
- Leftover ideas: Stir into cooked beans, mix with quinoa or rice, swirl into a soup, or use it as a red sauce for nopales—aka cactus paddles, if you’ve got them.
FAQ
It depends on your peppers and how many you use. Start with one jalapeño (seeds removed if you're sensitive), then blend and taste. You can always add more, or toss in a chile de árbol or a pinch of cayenne if you want extra heat.
It probably needs a pinch more salt or a squeeze of lime. Both can wake it up fast.
Yes - it works beautifully with cooked beans, sautéed veggies, or nopales (aka cactus paddles). Just add it during the final few minutes of cooking to warm through.
No problem. Use any heavy-bottomed skillet or roast the veggies under the broiler. The key is getting some char.
Roma tomatoes are ideal - they're meaty, not too juicy, and roast beautifully. But any ripe, fresh tomato will work.
Nope. Once they're charred and blended, the skins break down just fine. If you want an ultra-smooth salsa, you can blend longer or strain it, but I typically don't.
Yes! I usually use about 1 tablespoon of oil to help everything roast evenly, but you can absolutely make it without. The veggies will still char and soften in a dry skillet, and the deglazing step adds plenty of depth and moisture.
📖 Recipe
Cast-Iron Roasted Red Salsa
Equipment
- Cast-iron skillet
Ingredients
- 4-6 Roma tomatoes, halved, see Notes
- 1 medium white or yellow onion, quartered
- 8-10 cloves garlic, peeled
- 1 poblano pepper, stem removed and roughly diced. Remove seeds for less heat
- 1-2 jalapeños, stem removed and roughly diced. Remove seeds for less heat
- 1.5 teaspoons sea salt, adjust to taste
- 0.5-1 cup water, for deglazing and blending
- ⅓ cup fresh cilantro, optional for serving, chopped
- Fresh lime, optional, for squeezing before serving
Instructions
- Heat a cast-iron skillet over medium to medium-high heat. Add 2 teaspoons olive oil (optional). Place the tomatoes cut-side down, along with the onion wedges, poblano, and jalapeño.
- Let everything cook undisturbed for a few minutes to develop char marks, then turn occasionally using tongs or a spatula. You want blistered skins, deep browning, and softened flesh - about 8-10 minutes total.
- When everything's nearly done, add the garlic cloves and cook for just 1–2 minutes, until golden and fragrant. If the pan is dry, drizzle in ½ to 1 teaspoon of oil to prevent burning. (See note.)
- Turn off the heat. Add about ½ cup to 1 cup water to loosen the browned bits, then scrape them up and pour everything—bits, water, roasted veggies, salt, and optional cilantro—into the blender.
- Blend until it's as smooth or chunky as you like. Add more water if needed to loosen the texture.
- Refry for deeper flavor (optional, but highly recommended): Add 2 teaspoons of olive oil to the same cast-iron skillet over medium heat. Once hot and shimmering, pour in the blended salsa carefully - it will sizzle and bubble. Simmer for 1–2 minutes to meld flavors, or longer (up to 5 minutes) for a thicker, richer salsa, stirring occasionally.
- Taste and adjust as needed. Add more salt (a pinch at a time), a squeeze of lime juice, or another pepper if needed. Serve warm or chilled.
Notes
- Tomatoes: I use 4–6 Roma tomatoes, depending on size. Just make sure they fit your skillet in a single layer for best roasting results.
- Garlic: Add ½–1 teaspoon oil if needed to keep garlic from burning and boost flavor. For oil-free, stir gently during the last minute - garlic will still soften and sweeten.
- Texture: For a smooth salsa, blend on low until silky. For a chunkier texture, blend just enough on low to combine - stop as soon as it looks right. Avoid high speed, which can change the flavor and make it frothy.
- Want it thinner? Add a splash of water and blend again on low until pourable ( you may need to adjust salt). Go slow - you can always add more. If it's thin enough, we like to put it in a squeeze bottle for easy serving.
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