This easy homemade salsa roja recipe is the ultimate Mexican salsa, perfect for tortillas, tacos and burritos, with tomatoes, jalapeno, lime juice and more. Serve as a salsa or sauce!
Authentic Mexican Salsa Roja (Red Salsa)
I've talked about guacamole recipes in Mexican restaurants, how there is a basic form of the recipe, yet every Mexican place does it their own way.
The same is true, if not MORE so, for Salsa Roja, or Mexican Red Table Sauce. If you've been to a Mexican restaurant, you've seen it.
It's the red stuff that typically comes in bowls with tortilla chips, or in a large squeeze bottle for your tacos, the bottle slightly condensed with moisture because it has just been removed from the refrigerator in the back, most likely freshly made that very morning.
It is similar in consistency to a thin salsa, with a bit more processing to give it that sauce like quality that is so perfect for pouring over your burritos, drenching your tacos, dripping over chorizo con huevos, huevos rancheros, Mexican migas, basically any Mexican cuisine served at your favorite local Mexican restaurant.
This is Mexican salsa roja at its finest. Salsa Roja is one of my favorites.
Salsa Roja for Tacos and More
As mentioned, Salsa Roja varies from restaurant to restaurant.
Some of it comes down to an additional ingredient here and there, but mostly it is down to proportions.
Some prefer more lime, some more peppers, some more tomato. It depends on the chef cooking that day.
I haven't found a Salsa Roja I didn't like. It's hard to go wrong with super fresh ingredients that love to party with one another.
Here is our version that is simple yet highly flavorful.
Let me show you how to make salsa roja.
Salsa Roja Ingredients
- Tomatoes. Use 2 pounds tomatoes, chopped. Any tomatoes will do.
- Chili Peppers. Use 2 jalapeno peppers, chopped – or, use serrano peppers for a bit more heat! It's also GREAT with arbol chiles.
- Onion and Garlic. Use 1 small white onion, and 2 cloves garlic, chopped.
- Cilantro. Use ¼ cup chopped cilantro, though you can use more to taste.
- Lime Juice. Juice from half a lime though you can use more if you'd like.
- Oil. 2 tablespoons olive oil
- Seasonings. Use ¼ teaspoon cumin (if desired, not traditional, more Tex-Mex) and Salt to taste.
How to Make Salsa Roja - the Recipe steps
Process the Ingredients. First, add the tomatoes, onion, peppers, garlic cloves, cilantro and lime juice to a food processor, then blend until smooth. You can process a little or a lot, to your preference.
Into the Pot with Seasonings. Next, heat a large pot to medium high heat and add olive oil. Add the salsa and it will sear quickly. Add cumin and bit of salt.
Boil and Simmer. Bring the whole thing to a quick boil then reduce heat to a simmer. Simmer for 15-20 minutes. Remove from heat.
Season with salt if needed and stir.
That's it! Cool and refrigerate until ready to use. Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!
Serving Salsa Roja
Serve your Mexican salsa roja with any Mexican dish, including tacos, burritos, tortas, enchiladas, and more.
You can also serve it up as a salsa with some salted tortilla chips. The flavor is the same and honestly, it works as a simple salsa serving.
Get cooking, friends! For your next Taco Tuesday, serve up some Salsa Roja and slather it on! Homemade salsa is the best.
Perfect on Carne Asada Tacos!
Recipe Tips & Notes
Let the Flavors Mingle. You can enjoy the salsa roja right away, but it's best to let it sit for at least 1 hour to let the fresh flavors develop and mingle with one another.
Such a perfect, simple recipe. Great with any Mexican food.
Serve in Squeeze Bottles. I like to serve them up in the same plastic squeeze bottles you find in the Mexican restaurants.
Here is a link to the ones I use (NOTE: It's an Amazon Affiliate Link, my friends!) - SET OF 2 -- 24 Oz. Condiment Squeeze Bottles. It makes it feel that much more authentic.
Storage Information
This salsa roja recipe will last at least a week in the refrigerator, or up to 2 weeks. If you'd like it to last longer, you can up the acidity with more lime juice or add some vinegar. It also freezes nicely.
Check Out Some My Other Popular Salsa Recipes
- Try this authentic Salsa Verde Recipe that goes with all of your Mexican dishes, or my Restaurant Style Salsa that everyone loves.
- Homemade Green Enchilada Sauce
- Salsa Ranchera
- Chile de Arbol Salsa
- Salsa Criolla – Argentinian Salsa
- Habanero Salsa
- Xni-Pec – Chunky Habanero Salsa
- Homemade Picante Sauce
- Fresh Ghost Pepper Salsa
- Pipian Rojo (Mexican Red Pipian Sauce)
- This Mexican White Sauce Recipe (Salsa Blanca) is a tasty variation from Virginia that you will love.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Salsa Roja Recipe - Mexican Red Table Sauce
Ingredients
- 2 pounds tomatoes chopped
- 1 small white onion chopped
- 2 jalapeno peppers chopped – use Serrano peppers for a bit more heat!
- 2 cloves garlic chopped
- ¼ cup chopped cilantro
- Juice from half a lime
- 2 tablespoons olive oil
- ¼ teaspoon cumin (optional, not traditional, more Tex-Mex)
- Salt to taste
Instructions
- Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
- Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
- Add cumin and bit of salt.
- Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
- Season with salt if needed and stir.
- Cool and refrigerate until ready to use.
- Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!
Video
Notes
Nutrition Information
Lisa says
Great salsa!! Wish it had proper canning measurements for a water bath canning method. Wish all of your recipes with the potential for canning included that as it’s easier to store on a shelf and not in my fridge/freezer. Your recipes are wonderful. Have been following for a few weeks now and have tried a couple of recipes - have a few versions of chillies fermenting for sauce as we speak... amazing stuff! Keep up the great content/recipes!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lisa. I appreciate it. I do have information for Canning and Jarring Peppers, which can be applied to salsa here: https://chilipeppermadnesscom.bigscoots-staging.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Justin says
Great salsa thanks for the recipe!
CINDY WINTER says
Michael, in Allen's comment above you say to test the acidity. How do you do that? I think this is the recipe I'd like to try and then can it, but I want to make sure we'll be safe!
Thank you.
Cindy
Michael Hultquist - Chili Pepper Madness says
Cindy, I use a pH meter. I use one from Thermoworks, where I am an affiliate. You can use pH strips, but they are not as accurate.
Matthew Moore says
Very good recipe. I doubled the garlic and added 1 serrano pepper. Has a nice little kick.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Matthew!
KATHLEEN MCCABE says
I came in from the garden loaded down with cherry tomatoes and cayenne peppers which I used to make this salsa.
I came out perfect even though I had to use lemon juice as my limes have disappeared.
I love your website! Keep up the great work.
Michael Hultquist - Chili Pepper Madness says
Excellent, Kathleen! Thanks! Glad you enjoyed it!!
Randy L. says
Very good recipe. We ate it all in 2 days and had to make another!
I removed seeds from jalapenos . Looks like you did not. Is it too hot?
I make in blender. Works fine. My processor broke years ago and we never replaced it.
I wanted a bit thicker and chunky. After removing seeds wanted some heat. I used 3 jalapenos, a few dashes of El Tapatio hot sauce, and 2 dashes Worcestershire. I also lightly processed onion separately leaving bits and shreds. This also releases less water, helping thicken. I also at least doubled if not tripled amount of garlic. Does NOT overwhelm flavor. Very happy with result.
Really curious about effect of jalapeno seeds.
Michael Hultquist - Chili Pepper Madness says
Sounds awesome, Randy! I usually do not core out the peppers. The heat is in the whitish innards, and I enjoy the heat. Yes, if you leave that in, you'll get hotter salsa. Not too hot for me! Glad you enjoyed it. I'm a HUGE garlic lover myself.
Fred B. says
Ready to give it a go. Thanks!
Michael Hultquist - Chili Pepper Madness says
Enjoy!
Nopain says
This is almost identical recipe that I have been making since 1998 except for a few quantity changes and using yellow onion most of the time. I don't usually use oil but I have used a little in the past. The only major difference is that I do not cook the salsa unless I "can" it. I was taught this recipe by my Hispanic friend. It has a nice fresh flavor when it's not cooked. Cooking can help in ways such as reducing water content but it usually don't have this problem when using only Roma tomatoes. Cooking does make sense if you are going to "can" it or need to develop a little more sweetness if the tomatoes are too bland. Great recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks for the personal tips. Glad you enjoyed it.
Heather Hooyman says
Is this a recipe that could be “canned”? I’m interested in making a bunch to use up my tomatoes. How long could that jars be kept sealed? Any suggestions for making it stay fresh longer? Thanks.
Mike Hultquist says
Heather, it does not need to be canned, but can be kept in the fridge. If you want to keep it longer, you may need to add acid to lower the pH, especially if you DO want to can it in a water bath method. Shoot for a pH of 3.5 or lower (if it isn't already - I have not measured it). You can add vinegar or citrus. Or, you can freeze it nicely.
Dana says
Any one have a good queso recipe, like the restaurants have, NOT the Velveeta one....
Michael Hultquist - Chili Pepper Madness says
Dana, try my Creamy Beer Cheese recipe. You can spice it up how you like! https://chilipeppermadnesscom.bigscoots-staging.com/chili-pepper-recipes/sauces/how-to-make-creamy-beer-cheese/
Pamela says
This salsa is fantastic. My son travels often for work and eats salsas all over. Albuquerque included. He said this is the best salsa he has ever eaten! I am making it again today!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Pamela! This is great to hear! Super happy he enjoyed it. I appreciate your sharing.
Russ Carter says
Hi! Just made salsa, I used a Baklouti Green Chili fused olive oil !
With Serrano peppers! Delicious
Thanks
Michael Hultquist - Chili Pepper Madness says
Nice! Love to hear it, Russ. Glad you enjoyed it.
Jeremie says
I was tired of seeing my mom endlessly matching her tortilla chips with awful industrial salsa. The last time I saw her I promised to bring her back real homemade salsa. And miraculously, today, you updated your recipe for salsa roja. So, without waiting, I made her this recipe, not with jalapeño but with my own fresh datil. She had understood the real salsa taste. Thank you Mike for teaching an old nice French Lady what real salsa was!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie! SO GOOD with a datil pepper! I love it.
jimAND ROSE nashwinter says
you say it will last a week??Not here its gone when made?Just got some ghost peppers so will try it?Love it sounds great
Michael Hultquist - Chili Pepper Madness says
I hear you there! I always chow it down quickly!
Thomas says
Hi. I was wondering if you had an estimate on the amount of salt that should be used? A pinch, a teaspoon, etc.
Michael Hultquist - Chili Pepper Madness says
Thomas, I would start with a quarter teaspoon or even just a pinch, taste, then adjust from there. I often use less salt, but my wife likes more. Constant battle! Haha. Let me know how it turns out for you.