Salsa Roja

This salsa roja recipe is my favorite 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 salsa roja recipe can easily be altered to make it spicy or mild - it’s up to you!

Course Sauces, Dressing

Keyword homemade salsa, mexican salsa, salsa roja recipe

Prep Time 15 minutes

Cook Time 20 minutes

Servings cups

Calories 85kcal

Author Abbey Rodriguez

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.

Nutrition