My chef-tested Salsa Roja recipe is quick, easy, and packed with deep, authentic flavor. Roasting the veggies until charred brings a smoky sweetness, then blending with dried chilies and pantry spices creates a vibrant, restaurant-quality salsa. With hundreds of authentic Mexican recipes on the blog, this is a trusted recipe you’ll come back to again and again!
Why You’ll Love Salsa Roja!
I’ve made countless batches of red salsa over the years, both at the restaurant and when entertaining guests, but this Salsa Roja recipe remains one of my firm favorites. The secret lies in roasting the vegetables until they are lightly charred, which brings out their sweetness and a hint of smokiness. We add dried Mexican chilies for added flavor, depth, and heat, along with a hint of acid to create the perfect balance.
The result is a rich, vibrant salsa that’s both authentic and easy enough for weeknights. With many salsas already perfected here on the blog-and plus rave reviews of our Salsa Verde-you can feel confident this recipe is tried, tested, and absolutely delicious!
Salsa Roja Recipe Ingredients
- Dried chiles: Use a combination of dried Ancho chiles and Guajillo chiles. Or experiment with others: dried chipotle chilies, pasilla, cascabell, or mulato. Using a mix adds depth and complexity.
- Tomatoes: Roma tomatoes are my favorite for making salsa, but other small tomatoes, such as plum tomatoes, will also work.
- Onion and garlic: Imparts deep, savory flavor. Leave the garlic cloves unpeeled so they caramelize nicely in the oven.
- Fresh Chili Peppers: Use jalapeño peppers or serrano peppers, or both!
- Spices: Salt, cumin, and dried oregano add savory flavor.
- Apple cider vinegar: For brightness and tang that balances the richness of the roasted tomatoes and chilies.
- Fresh cilantro: Use both stems and leaves for a fresh, herby taste.
- Olive oil: Adds a smooth mouthfeel that softens the sharpness of the chilies and vinegar.
How to Make Salsa Roja
1. Toast and soak the dried chiles. De-seed the ancho and guajillo chiles, then toast them in a hot, dry pan for a few seconds on each side. They tend to burn fast, so stir and keep a close eye on them! Soak in hot water or broth for 10-15 minutes until soft. Save the water.
2. Char the veggies. Spread the onion wedges, tomato halves, garlic (still in its skin), and peppers evenly on a baking tray. Set the oven to broil and place the tray on the middle rack for 10 minutes, or until edges are charred. Let cool 10-20 minutes, then peel the garlic. Deseed the peppers if left whole.
3. Blend the salsa. Remove the chilis from the soaking water and reserve the water. Add chilis to a food processor, along with the tomatoes, onion, garlic, jalapeño and serrano peppers (*start with half, then add more to taste), salt, cumin, oregano, vinegar, cilantro, and olive oil. Pulse until blended into a textured salsa-not completely smooth! However, if you prefer a smooth texture, go for it!
4. Taste and adjust. Taste the salsa and add more salt or vinegar as needed. If you’d like more spice, add chipotle powder or cayenne. For a tangier salsa, add a squeeze of lime juice!
Chef’s Tips
- To control the heat, start with half of the roasted jalapeño and serrano peppers, then add more as needed. Chiles vary greatly in spice level!
- Don’t peel the garlic! Leaving the garlic in the skin while roasting creates a rich and deep, caramelized taste. Let cool before removing the skins.
- For a spicier salsa, add chipotle powder or cayenne at the end. Taste the salsa first before increasing the spice level.
- Use a variety of chili peppers. A mix of dried ancho and guajillo chili peppers, along with fresh jalapeño and serrano peppers, creates the most depth and complexity, rather than sticking to just one variety of chili or pepper.
- Pulse in a food processor. For best results, pulse the salsa in the food processor to preserve some texture. While you can use a blender, it risks making the salsa too smooth, which can result in a bitter taste.
- Chill before serving. Place salsa in the fridge for at least an hour to let the flavors meld before serving.
Storing Roja Sauce
Store the Salsa Roja in the refrigerator in an airtight container for 4 days. It also freezes well for up to 3 months. Thaw in the fridge before serving.
Ways to Use Roja Salsa
While our Salsa Roja can be enjoyed on its own with tortilla chips, we have so many recipes on the blog where it can be used, either in the recipe itself, or as a topping or side! Pair it with burritos, tacos, nachos, enchiladas, and other Mexican dishes. For starters, check out our 45+ Must-Try Mexican Recipes.
FAQs
The most common mistake is leaving out salt or acid-two key components to a balanced salsa. Our salsa roja uses apple cider vinegar for the acid. With salt it creates a tangy, bright flavor that balances out the smoky, rich flavor of the charred veggies.
Homemade salsa roja lasts 4 days in the refrigerator if sealed properly in an airtight container.
Start by adding only half of the roasted jalapeño and Serrano peppers, then taste and add more if desired. For even more heat, add chipotle powder or cayenne.
Salsa roja turns bitter from over-blending or from a lack of salt. Pulse the salsa in a food processor, creating a textured consistency. Taste, adding more salt as needed. If using dried chilis make sure to remove the seeds and toast them.
For dried chilies, use Ancho and Guajillo, and for peppers, use jalapeño and Serrano!
Yes! Store salsa roja in a freezer-safe bag for up to 3 months.
More Salsa Recipes to Try!
After you try this Salsa Roja recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Tonia
Salsa Roja Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 3 cups 1x
- Category: Sauce, salsa, Mexican recipes, tomato recipe, sheet pan recipe,
- Method: Roasted
- Cuisine: Mexican
- Diet: Vegan
Description
This flavorful salsa roja recipe is made with dried Mexican chiles, roasted tomatoes, garlic, onion, jalapeno, and spices. Delicious on tamales, tacos, burritos, enchiladas, and chips!
Ingredients
- 2–4 dried Ancho chiles and guajillo chiles
- 1 pound of tomatoes, cut in half or quartered if large (romas are nice but small tomatoes will do)
- 1 small onion, cut in 1/2 inch wedges
- 4 garlic cloves, leave unpeeled
- 2–4 jalapeno peppers or serrano peppers (I like 2 of each), deseeded and cut in half -or leave whole
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoon apple cider vinegar
- 1/2 cup fresh cilantro, stems and leaves
- 2 tablespoons olive oil
Instructions
- Toast and Soak Chiles. De-seed the ancho chilies and guajillo chilies. Toast the chilis on a hot, dry skillet for a few seconds on each side. They burn fast, so pay attention. Soak in hot water (or broth) for 10-15 minutes. Save the water.
- Roast. Set the oven to broil (*see notes). On a baking tray, in a single layer, place the onion wedges, tomato halves, garlic (in skin), and peppers. Place the tray on the middle rack of the oven for about 10 minutes or until charred. Remove from oven, let cool for 10-20 minutes. Peel the garlic when cool enough to handle. Deseed peppers if left whole.
- Combine. Remove the chilies from the soaking water – save the water. Add chilies to the food processor along with the tomatoes, onion, garlic, jalapeno, and serrano peppers (*see note), salt, cumin, oregano, vinegar, cilantro, and olive oil. Pulse together until blended into a textured salsa- not completely smooth. But if you like it smooth- just go for it!
- Season. Adjust seasonings, adding more salt or vinegar. If you want more heat, add chipotle powder or cayenne. Add reserved chili water to thin the consistency if desired.
Notes
Oven. If you don’t have a broiler in your oven, roast on high heat (450F) until edges are charred.
Chilies. As chilies vary greatly in spice level, to control the heat, start with 1/2 of the roasted jalapeno and serranos, then add more if needed.
Store in the refrigerator in an airtight sealed container for 4 days. Salsa Roja freezes great!
Nutrition
- Serving Size: 1/4 cup
- Calories: 44
- Sugar: 1.9 g
- Sodium: 108 mg
- Fat: 2.8 g
- Saturated Fat: 0.4 g
- Carbohydrates: 4.9 g
- Fiber: 1.7 g
- Protein: 1 g
- Cholesterol: 0 mg
