Easy Mexican Red Tomato Salsa
The two most common salsas in Mexico are salsa roja, a red salsa prepared with tomatoes and salsa verde, a green salsa prepared with tomatillos. Both are versatile salsas enjoyed with a wide variety of dishes. Every family has its favorite variations. Give this very easy recipe for an authentic salsa roja a try. Guaranteed happiness! Make a double batch to freeze so that you always have salsa on hand when you want it.
Fresh Ingredients Make the Best Salsa
Fresh ingredients always make the best salsas. Make sure that your tomatoes are really red and ripe which gives the salsa better color and a richer flavor. Really fresh cilantro give the salsa a nice herbal tang. Avoid tired wilted cilantro because it has lost much of its flavor.
Homemade Salsa is Always Better
Homemade salsa is always better. It really doesn’t take much work and the results are so much more delicious. Once you get in the habit of making salsa from scratch you will never buy salsa again. Your tastebuds just won’t let you. Really!
Time to make some salsa! Provecho!
Easy Salsa Roja
Yield 8 servings
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.
- 5 plum (Roma) tomatoes
- 1 white onion
- 12 stalks of cilantro
- 2 serrano chiles
- 2 cloves garlic
- 1 teaspoon salt + salt to taste
- 2 tablespoons cooking oil
- 4 cups water
- Cut the onion in quarters
- Cut the tomatoes in half
- Cut the stems off the chiles
- Peel the garlic
- Add all of the ingredients except the cilantro and salt to a pot
- Our just enough water in to almost cover the ingredients (about 4 cups)
- Bring the water to a boil and then reduce to low. Simmer 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
- With 2 serrano chiles the salsa is medium hot. Reduce the quantity 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 1/2 cup portions ready to use.
Amount Per Serving
% Daily Value
Total Fat 2 g
Sodium 247 mg
Total Carbohydrates 5 g
Sugars 3 g
Protein 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
More Mexican Salsa Recipes
Mexico has an endless variety of incredible salsas. Here are a few more that we are sure you will enjoy. Which one is your favorite? They are all worth a try.
Did you enjoy this recipe? Any questions?
Please let us know in the comments below if you have prepared this salsa and how it turned out for you. Also, if you have any questions on preparation you can let us know in the comments too.
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