Easy Salsa Roja Recipe

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.



  1. Cut the onion in quarters
  2. Cut the tomatoes in half
  3. Cut the stems off the chiles
  4. Peel the garlic
  5. Add all of the ingredients except the cilantro and salt to a pot
  6. Our just enough water in to almost cover the ingredients (about 4 cups)
  7. Bring the water to a boil and then reduce to low. Simmer 20 minutes
  8. Blend all of the ingredients including the cilantro with the cooking water (blend in 2 batches)
  9. Heat 2 tablespoons of cooking oil in the same pot over medium heat
  10. Pour the blended salsa into the hot oil
  11. Reduce the heat and simmer for 20 minutes
  12. 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.

Courses Salsa

Cuisine Mexican

Nutrition Facts

Amount Per Serving

Calories 24

% 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.

Recipe by Mexican Food Journal at