What are common mistakes when making salsa roja?

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.

How long can salsa roja last in the fridge?

Homemade salsa roja lasts 4 days in the refrigerator if sealed properly in an airtight container.

How do you adjust salsa roja for more/less heat?

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.

Why is my salsa roja bitter?

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.

What peppers are best for salsa roja?

For dried chilies, use Ancho and Guajillo, and for peppers, use jalapeño and Serrano!

Can you freeze salsa roja?

Yes! Store salsa roja in a freezer-safe bag for up to 3 months.

Authentic Salsa Roja Recipe: Quick and Easy!

Name: Salsa Roja Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
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

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

Units Scale

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