Easy Mexican Red Tomato Salsa
**Updated with more step-by-step photos to help you achieve the perfect 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.
- 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
How to Make
Slice the tomatoes in half.
Slice the onion into quarters.
Remove the stems, then slice the serrano peppers in half and remove the seeds. You can leave the seeds in if you prefer. This will add more heat to your salsa.
Add all of the ingredients except the cilantro and salt to a pot. Add just enough water to cover the vegetables. (About 2 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.)
Preheat 2 tablespoons of oil on high.
Slowly pour the blended salsa into the hot oil. This is called “seasoning” the salsa and it’s an important step to develop the flavor of your salsa.
Reduce the heat and simmer for 20 minutes. Notice that the salsa has reduced and thickened. Add the salt and stir. Adjust the salt as needed.
The Finished Salsa
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
Equipment
- 1 large pot
- Kitchen knife
- Cutting board
- Kitchen spoon
- Blender
- Serving bowl
Ingredients
- 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
- 2 cups water
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 in 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 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.
Nutrition
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.
Melissa says
So first I followed all of the steps, hubby liked it but said to add more chiles. I now make it with 5 chiles and hubby loves it. I blend the cooking water with the cilantro until it’s all minced and then I add the veggies and pulse it for a little bit since I like my salsa chunky.