Bold, spicy, and deeply flavorful—this authentic Salsa Roja is a Mexican classic made easy. Perfect for tacos, bowls, chips, and just about everything else.
Love bold flavors? Try this with my Vegan Taquitos, Vegan 7-layer Dip, Cowboy Caviar, and Guacamole for a next-level spread.
This delicious and authentic red salsa is a favorite.
You can make it exactly how you like it — spicy, mild chunky, smooth, it’s all up to you. If you’re a salsa lover this recipe is a must-try. It has a delicious, irresistible can’t-put-it-down taste that’s highly addictive.
I love smothering salsa over black bean bowls, Mexican Rice, tacos, nacho bowls, and vegetarian burritos. And, of course, this salsa is the perfect companion for homemade tortilla chips. But my absolute favorite is freshly made corn tortillas stuffed with avocado slices and this salsa.
There are no words; you just have to try.
Molcajete
When I have a little extra time, I love making salsa in a molcajete. First, I roast the ingredients in a cast iron pan, charring everything for that smoky distinction. Then, I use a pestle and mortar (a molcajete made from volcanic rock), infusing the flavorful creation to rustic perfection.
A quick and simpler method
This red salsa can also be quick and simple. Depending on what else you’re throwing together for the meal, you can broil the ingredients in the oven. It’s mostly hands-off, aside from a turn or two here and there.
Once everything is charred to your liking, use an immersion blender on low, incorporating the ingredients, aiming for the least amount of impact. It’s oh-so-delicious.
Adaptable and healthy
The great thing about this red salsa is its versatility. Add, eliminate, and adjust. It’s healthy — and an easy and delicious way to add more plant-based nutrients into your day-to-day.
Depending on how spicy you like it, add more or less chiles. You can also remove seeds for a milder flavor.
As a garlic lover, I add a somewhat enthusiastic amount to this recipe. You can add more or less depending on your preference. The same goes for cilantro, as most of us have a strong opinion either way on cilantro.
📖 Recipe
Authentic Red Salsa (Salsa Roja)
Ingredients
- 5 –6 ripe plum tomatoes
- 2 poblano peppers, see notes
- 2 –3 jalapeño peppers, seeds removed for decreased spiciness
- 6 cloves of garlic, skins intact
- 1 large onion, quartered
- ⅓ bunch of cilantro, chopped with stems too
- 2 teaspoon salt, or to taste
- Water to thin if desired
Instructions
- Wash and destem tomatoes and peppers
- Slice jalapeños in quarters
- Peel and quarter onion
- Place all ingredients in a cast iron pan and cook on high heat, occasionally turning, evenly charring. This process will take around 8–10 minutes, give or take. Watch the garlic, you don’t want it to burn, or it will turn bitter. Once the garlic is softened, remove it from the pan and discard the skins.
- After the remaining contents are sufficiently charred to your liking, turn the heat to medium-low and allow everything to soften. This will take another 10 minutes, give or take. The tomatoes will release their juices, but you can add ¼ of water at a time if it’s too dry.
- When everything is soft, turn off the heat. Place garlic in the mortar (molcajete). Grind the garlic to form a paste.
- Remove the charred skins from the tomatoes. You can leave some remaining. Roughly dice your cooked tomatoes and onions on a cutting board. Add to mortar. Continue grinding until the salsa has reached your desired consistency.
- Next, roughly dice the chiles and onions on your cutting board. Then, place them in the mortar. Grind them to your desired size and consistency.
- Add in the cilantro and salt to incorporate. Adjust seasoning to your liking. If you like the amount of thickness, leave it as is. If you prefer it thinner, add ⅛ cup of water at a time. Adjust salt if needed.
Notes
- Cooking: You can also roast on a griddle (on high) for around 15 minutes, turning to char evenly throughout. Alternatively, a cookie sheet lined with aluminum foil, placed under your broiler for approximately 10–15 minutes. Turn at least halfway. You’re looking for everything to be charred and softened.
- Immersion blender: Instead of using a mortar and pestle, you can use an immersion blender. Place everything in a large bowl and blend on a low setting when it reaches your desired consistency, taste, and adjust for seasoning and thickness.
- Blender or food processor: Place all ingredients in a blender or food processor and mix on low to your desired consistency. But be watchful; over mixing or blending on too high of a setting does not give good results.
Skin Contact: When handling chiles, make sure not to rub anywhere on your skin, especially your eyes. Trust me, I’ve learned the hard way. An old tale says if you get chile in your eyes, rub your eyes with your hair. It stops the burn. It’s worth a try if it happens for sure! Or, you might just want to use gloves. 🙂
Avocado: Adding in an avocado is a cooling and delicious addition. Remove the pit and either mash or dice. Do not cook the avocado. If dicing, add in at the very end. If mashing, add into the blender or the mortar, leaving visible pieces sized to your liking.
Poblano peppers: They can be deceptively hot. Remove seeds if you prefer a milder version.
Pepper Variety: The peppers called for in this recipe are interchangeable. Try Habanero, Serrano, or Anaheim, to name a few. Remove the seeds if you don’t want it too hot.
Comments
No Comments