Salsa Roja

Salsa Roja is the classic cooked red table salsa found on nearly every taquería table in Mexico — roasted tomatoes, chiles, garlic, and onion blended into a smoky, slightly tangy sauce. Simple to make and endlessly useful on tacos, eggs, or as a dip.

By YumYum Editorial · Mexican

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 8

Ingredients

• 6 Roma tomatoes
• 2-3 dried chiles de árbol (or 2 jalapeños for milder heat)
• 1/4 white onion
• 2 garlic cloves, unpeeled
• 1/4 cup water, as needed
• 1/4 cup chopped cilantro
• 1/2 tsp salt, or to taste
• 1 tsp lime juice (optional)

Instructions

1. Heat a dry comal or heavy skillet over medium-high heat.
2. Roast the tomatoes, onion quarter, and unpeeled garlic cloves, turning occasionally, until charred in spots and softened, about 8-10 minutes; remove the garlic first since it cooks faster.
3. If using dried chiles de árbol, toast them separately for about 20-30 seconds per side until fragrant, being careful not to burn them.
4. Peel the roasted garlic once cool enough to handle.
5. Combine the roasted tomatoes, onion, peeled garlic, and toasted chiles in a blender.
6. Blend until mostly smooth, adding water a tablespoon at a time to reach your desired consistency.
7. Stir in the chopped cilantro, salt, and lime juice if using.
8. Taste and adjust salt or heat, then serve warm or at room temperature.