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
Recipe by Mexican Food Journal at https://mexicanfoodjournal.com/easy-salsa-roja/