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.
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Salsa
Cuisine: Mexican
Keyword: easy salsa roja, How to make salsa roja, salsa roja, salsa roja recipe
Servings: 8servings
Calories: 24kcal
Author: Douglas Cullen
Equipment
1 large pot
Kitchen knife
Cutting board
Kitchen spoon
Blender
Serving bowl
Ingredients
5plumRoma tomatoes
1white onion
12stalks of cilantro
2serrano chiles
2clovesgarlic
1tsp.salt + salt to taste
2tbsp.cooking oil
2cupswater
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 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 number 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 ½ cup portions ready to use.