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
Prep
Cook
Total
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.
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
- 4 cups water
Instructions
- 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
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.
Courses Salsa
Cuisine Mexican
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 24 | ||
% Daily Value | ||
Total Fat 2 g | 3% | |
Sodium 247 mg | 10% | |
Total Carbohydrates 5 g | 2% | |
Sugars 3 g | ||
Protein 1 g | 2% | |
* 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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kurt youngmann says
Thanks for the salsa recipe! It’s just what I was looking for.
Question: do you know what chiles costeños are? I have a recipe that calls for them but can’t figure out what they might be.
Douglas Cullen says
Glad you like the recipe. The costeño is a dried chile related to the guajillo. You might want to try substituting guajillos for the costeños. Cheers!
Bee says
Did he even try it?! These quantities result in a pan of watery,orange bland goo! Might went straight down thew toilet.From the other comments it appears I am not alone in this experince.Thank you Douglas for wasting my time and tomatoes!
Sandy says
You didn’t do it right lmaoo
Kym says
I followed the instructions to a T and it turned out horrible — bland, almost orange (not red) in color, and not spicy at all (2 serranos added). It’s also watery to the point of being a soup! I’m going to have to try to save at least a little bit of it and add it to some salsa verde that (thank goodness) I had in the fridge already. :/ I guess no short cuts will ever beat the real deal.
Janet says
I added a can of tomato paste and some ground jalepeno powder and it came out great!
Valerie aguilar says
I never add water when I make salsa. Admittedly I only ever make salsa verde because that’s what I prefer but if I made this I would remove the ingredients from the pot and put them straight into the blender no water needed. I also boil my tomatillos whole which keeps the liquid in so I would probably do that with the tomatoes as well.
Bee says
This exactly! Wish I had read the comments first.Waste of food,gas and effort!
Josh says
I too tried this recipe and it was way too watery. I ended up cooking the salsa for another 20 minutes (total of 60 minutes simmering) and after it was cooled I ran it through the blender as the skins were still in the salsa and just kind of stringy. When I make salsa again I will likely cube or dice the tomatoes first and only add 1 cup of water at most.
Bee says
Yup really particularly bad recipe.It felt wrong as I was looking at the blender mix.It doesn’t even make good soup so it went down the toilet.
Bee says
I followed your instructions fastidiously.However I now have a big pan of runny orange soup.
The frying off stage simply doesn’t work with that quantity of water in the mix.
Have I misunderstood something?
Darryl says
This recipe is great as long as you don’t use all of the cooking water when adding the vegetables to the blender. If you do, you’ll end up with the runny, watery “soup” that commenters above complained about. Spoon the boiled vegetables into the blender, then add the water from the pan *as needed* to liquify the ingredients. You need maybe half the amount of water that you boiled the ingredients with. And if it’s still too watery, simmer it for longer during the final stage until the consistency is right. I think the recipe should be re-worded a little to reflect this issue.
That said, it’s a solid base recipe to add to and tweak as you see fit in regards to ingredients and “feel”. I made this and added a few flourishes: cumin, Spanish smoked paprika (inauthentic, but fabulous), a few dashes of Tajin spice, and once the salsa was blended I added the zest of 1 lime and the juice of half of it. I felt that my tomatoes – out of season and not spectacular – needed some extra zing.
Dave says
Live and learn Mexican cooks. It ain’t a perfect world. The color varies with different chilies. Not using dried guajillo’s it’s gonna be pink. You can thicken it with torn corn tortillas or meal then place in a blender and puree to thicken (NOTE – do not add hot ingredients into a blender – it will blow hot liquid everywhere from the released steam – don’t ask how I know this). You can change the taste using your imagination. Dried chilies are almost always bitter.
Laura says
I used the suggestion to use about half the cooking liquid maybe less. It turned out as expected for me. I used a variety of very ripe homegrown tomatoes and homegrown serrano chiles. Flavor was great. I used a Vitamix to completely blend everything so skins and seeds disappeared. The Vitamix lets steam escape so no issue in blending hot ingredients.