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Mexican Salsa Roja Recipe

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4.9 from 65 reviews

This vibrant Mexican Salsa Roja Sauce is a flavorful and mildly spicy condiment made with roasted tomatoes, toasted guajillo chilies, and aromatic spices. Perfect as a dip, topping, or accompaniment to your favorite Mexican dishes, this sauce offers a bright, smoky, and tangy taste that elevates any meal.

Ingredients

Vegetables & Chilies

  • 6 medium ripe Roma tomatoes
  • 2 dried guajillo chilies, stemmed and seeded
  • 2 dried arbol chilies (optional, for extra heat)
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, peeled

Spices & Herbs

  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped

Other Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup water
  • Juice of 1 lime

Instructions

  1. Toast the Chilies: Heat a dry skillet over medium heat and toast the dried guajillo and optional arbol chilies until fragrant, about 1-2 minutes per side, being careful not to burn them. Then soak the toasted chilies in hot water for 15 minutes until they soften.
  2. Char the Vegetables: Using the same skillet, char the Roma tomatoes, roughly chopped onion, and whole garlic cloves over medium-high heat until their skins are blistered and blackened in spots, about 7-10 minutes, turning occasionally.
  3. Blend Ingredients: Transfer the softened chilies along with their soaking water, charred tomatoes, onion, garlic, cumin, salt, black pepper, and 1/2 cup water to a blender. Blend until completely smooth, scraping down the sides as needed.
  4. Simmer the Sauce: Heat the vegetable oil in a saucepan over medium heat. Pour in the blended sauce and simmer gently for 10 minutes, stirring occasionally to combine flavors and thicken slightly.
  5. Finish and Serve: Remove from heat and stir in fresh lime juice and chopped cilantro. Serve the salsa roja warm or at room temperature as a delicious topping or dip.

Notes

  • For spicier salsa, include the arbol chilies; omit for milder flavor.
  • Char vegetables carefully to avoid burning, which can make the sauce bitter.
  • This salsa can be stored refrigerated in an airtight container for up to one week.
  • Use fresh lime juice for the best bright citrus flavor rather than bottled.

Find it online: https://mealoria.com/mexican-salsa-roja-recipe/