Authentic Mexican Salsa Roja
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
14 servings
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Calories
13 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
Mexican
Authentic Mexican Salsa Roja
Description
The Authentic Mexican Salsa Roja recipe uses ripe tomatoes and jalapeno chiles charred over high heat to develop a smoky, deep flavor. The charring process loosens the tomato skins for a rustic texture when blended, leaving small chunks for bite. Mixing in diced onion, fresh cilantro, and lime juice balances heat and acidity with refreshing herbal notes. The preparation avoids over-pureeing, preserving a lively texture typical of homemade salsa. Seasoned with salt to taste, this salsa carries a bright, slightly spicy profile well suited to accompany Mexican foods.
The salsa can be served chilled or at room temperature as a vibrant topping for tacos, grilled dishes, or alongside tortilla chips. Its fresh ingredients and smoky essence enrich many meals without overpowering.
To deepen flavors, allow the salsa to rest in the refrigerator for about an hour before serving. This resting time helps meld the smoky, tangy, and fresh elements harmoniously. Choosing ripe yet firm tomatoes ensures the salsa holds its structure and brightness through cooking and blending.
Ingredients
- 6 tomato stem removed, ripe medium
- 2 - 4 jalapeno chile or more for additional heat, or serrano chiles
- 1/2 onion diced, medium
- 1/3 cup cilantro chopped, fresh
- 1 tablespoon of lime juice or more to taste
- salt to taste
Instructions
- Heat a large cast iron skillet or a heavy-bottomed skillet over high heat. Add the tomatoes and the chiles to the pan and char on all sides, rotating the vegetables occasionally until blackened. This can take about 6 minutes for the chiles and 10 to 15 minutes for the tomatoes. The tomato skins should begin to pull away from the flesh and the chiles will look blistered.
- Transfer the chiles to a cutting board and allow them to cool. Place the tomatoes, including any charred skin that has completely fallen off, in the bowl of a food processor or blender. Pulse a couple of times for about 10 seconds or until the tomatoes are blended but with a few small chunks for texture.
- Transfer the blended tomatoes to a bowl. Cut the charred chiles in half lengthwise and remove the stems and seeds. You can remove the ribs if you don’t like the salsa too spicy. Chop the chiles into small dice.
- Mix the chiles, onions and cilantro with the tomatoes until combined. Stir in the lime juice and salt. Taste and season with additional lime juice and salt, if needed. Cover and refrigerate until cooled. Serve with chips.
Notes
- Select ripe but firm tomatoes to maintain texture in the salsa.
- Let the salsa chill in the refrigerator for about an hour before serving to allow flavors to meld.
- If using canned tomatoes, opt for roasted varieties for best flavor, though fresh tomatoes are preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 13 kcal
% Daily Value*
| Calories | 13kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 15mg | 17% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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