Easy Salsa Roja Recipe

Name: Easy Salsa Roja Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8 servings
Ingredients: 5 plum; 1 white onion; 12 stalks of cilantro; 2 serrano chiles; 2 cloves garlic; 1 tsp. salt + salt to taste; 2 tbsp. cooking oil; 2 cups water

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3.6

321 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
8 servings
Calories
24 kcal
Course
Condiments
Cuisine
Mexican

Easy Salsa Roja Recipe

Kaitlyn Vasquez

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Versatile salsa roja recipe that is really easy to prepare. Made with plum tomatoes, white onion, serrano chile, cilantro, and garlic. Great with chilaquiles, eggs, beef, and chicken.

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Ingredients

Servings

5 plum Roma tomatoes
1 white onion
12 stalks of cilantro
2 serrano chiles
2 cloves garlic
1 tsp. salt + salt to taste
2 tbsp. cooking oil
2 cups water

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Instructions

Cut the onion in quarters.
Cut the tomatoes in half.
Cut the stems off the chiles, slice in half, and remove seeds.
Peel the garlic.
Add all of the ingredients except the cilantro and salt to a large pot.
Add just enough water to almost cover the ingredients (about 4 cups).
Bring the water to a boil and then reduce to low. Simmer for 20 minutes.
Blend all of the ingredients including the cilantro with the cooking water (blend in 2 batches).
Heat 2 tablespoons of cooking oil in the same pot over medium heat.
Pour the blended salsa into the hot oil.
Reduce the heat and simmer for 20 minutes.
Adjust the salt to taste.

Notes

With 2 serrano chiles, the salsa is medium hot. Reduce the number of chiles to 1 if you prefer a mild salsa or increase the quantity to 3 if you prefer a very hot salsa.
You don't need to remove the seeds and veins from the chiles.
This salsa freezes very well.
Divide the salsa into 2 cup batches and pour into freezer bags. The next time you need salsa you will have four ½ cup portions ready to use.