I firmly believe salsa should be its own food group. This salsa roja recipe is my favorite Mexican salsa to dip gluten-free tortilla chips in or top my baked frittata recipe with. Salsa makes a great gift for friends, family, and neighbors and is always good to have on hand. I also love that this homemade salsa recipe can easily be altered to make it spicy or mild - it’s up to you!
Recipe Ingredients
3 large tomatoes, roughly chopped (you can also use Roma tomatoes)
1 small white onion, roughly chopped
¼ cup Cilantro
1 jalapeno pepper, chopped
2 cloves of garlic
1 tablespoon lime juice
Sea Salt to taste
How To Make Homemade Salsa Roja
Step 1: Add all of the ingredients except for the salt in a food processor or blender. Turn the food processor to high and blend until the salsa is in little pieces and you can see some juice.
Step 2: Add a skillet to medium heat, then pour the salsa into the saucepan.
Step 3: Bring the salsa to a boil, then reduce the heat. Simmer for 15 minutes.
Step 4: Season with sea salt to taste, chill, and enjoy!
FAQs
Is This Salsa Spicy?
- This recipe has some spice due to the jalapeno pepper. You can up the heat level, you can add more jalapenos or serrano peppers instead. That is the beauty of homemade salsa!
How Can I Make This Recipe More Mild?
- If you do not like any spice to your salsa omit the jalapeno or remove the seeds and the inner white pith of the pepper.
What Does Salsa Roja Mean?
- Salsa roja simply means “red sauce”.
What To Serve With This Recipe
Serve this salsa roja recipe with this chorizo and eggs breakfast nachos for a truly delicious breakfast. Serve it as a side with tortilla chips and this grilled chipotle lime steak fajita salad. Or serve it with enchiladas, burritos, quesadillas, or mozzarella sticks. Salsa pairs well with so many things and makes a great snack, appetizer, and dip.
Want more Mexican cuisine recipes? Try these!
Honey Garlic Shrimp Tacos with Mango Salsa
And try these roasted cherry tomatoes in your salsa!
📖 Recipe
Salsa Roja
Ingredients
- 3 large tomatoes (roughly chopped)
- 1 small white onion (roughly chopped)
- ¼ cup cilantro
- 1 jalapeno pepper (chopped)
- 2 cloves garlic
- 1 tablespoon lime juice
- sea salt to taste
Instructions
- Add all of the ingredients except for the salt in a food processor or blender. Turn the food processor to high and blend until the salsa is in little pieces and you can see some juice.
- Add a skillet to medium heat, then pour the salsa into the saucepan.
- Bring the salsa to a boil, then reduce the heat. Simmer for 15 minutes.
- Season with sea salt to taste, chill, and enjoy!
Notes
- If you want a spicier salsa, you can add more jalapenos or serrano peppers instead.
- You can also use Roma tomatoes.
- If you remove the seeds and the white pith of the jalapeno, the salsa will be less spicy.
G says
Hi Abbey! This is my favorite salsa recipe out of the many I’ve tried. I’m new to canning but trying to save produce … Would this happen to be a tested recipe for water bathing?