Salsa Roja Recipe

This simple homemade salsa roja recipe is the ultimate Mexican salsa, perfect for tortillas, tacos, and burritos, with tomatoes, jalapeño, lime juice, and more. It pairs well with tortilla chips or your preferred Mexican dishes, and this recipe comes together in about 20 minutes! It’s SO easy to make; you won’t eat store-bought salsa ever again!

Equipment for Making Salsa Roja at Home

• Food processor
• Pot

Ingredients:

• 2 pounds Tomatoes (chopped)
• 1 Small White onion (chopped)
• 2 Jalapeno peppers (chopped – use Serrano peppers for a bit more heat!)
• 2 Cloves Garlic (chopped)
• 1⁄4 cup Cilantro (chopped)
• Lime Juice (Juice from half a lime)
• 2 tbsp Olive oil
• 1⁄4 tbsp Cumin (optional, not traditional, more Tex-Mex)
• Salt (to taste)

Instructions:

• Add tomatoes, onion, peppers, garlic, cilantro, and lime juice to a food processor. Process until fairly smooth.
• Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
• Add cumin and a bit of salt.
• Bring to a quick boil and reduce heat to a simmer. Simmer for 15 to 20 minutes.
• Season with salt if needed and stir.
• Cool and refrigerate until ready to use.
• Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!

Note:

• Heat Level: Mild. Add serrano peppers for a spicier version of the recipe.
• This salsa will last at least a week in the refrigerator, or up to two weeks.  Add lime juice or vinegar to increase acidity and prolong life. It also freezes nicely. 

Print Recipe

Salsa Roja Recipe

Author: recipeszip Cooking Method: Broiling Cuisine: Mexican Courses: Appetizer Recipe Keys: S Side Dish Vegan

Difficulty: Beginner Prep Time 5 mins Cook Time 20 mins Total Time 25 mins

Servings: 20

Best Season: Suitable throughout the year

Description

This simple homemade salsa roja recipe is the ultimate Mexican salsa, perfect for tortillas, tacos, and burritos, with tomatoes, jalapeño, lime juice, and more. It pairs well with tortilla chips or your preferred Mexican dishes, and this recipe comes together in about 20 minutes! It's SO easy to make; you won't eat store-bought salsa ever again!

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 2 pounds Tomatoes (chopped)

• 1 Small White onion (chopped)

• 2 Jalapeno peppers (chopped - use Serrano peppers for a bit more heat!)

• 2 Cloves Garlic (chopped)

• ¹⁄₄ cup Cilantro (chopped)

• Lime Juice  (Juice from half a lime)

• 2 tbsp Olive oil

• ¹⁄₄ tbsp Cumin  (optional, not traditional, more Tex-Mex)

• Salt (to taste)

Instructions

Video ON

1. Add tomatoes, onion, peppers, garlic, cilantro, and lime juice to a food processor. Process until fairly smooth.
2. Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
3. Add cumin and a bit of salt.
4. Bring to a quick boil and reduce heat to a simmer. Simmer for 15 to 20 minutes.
5. Season with salt if needed and stir.
6. Cool and refrigerate until ready to use.
7. Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!

Nutrition Facts

Servings 20

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Amount Per Serving

Calories 23kcal

% Daily Value *

Total Fat 1g2%

Sodium 2mg1%

Potassium 119mg4%

Total Carbohydrate 2g1%

Sugars 1g

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Vitamin A 405 IU

Vitamin C 8.4 mg

Calcium 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Heat Level: Mild. Add serrano peppers for a spicier version of the recipe.
• This salsa will last at least a week in the refrigerator, or up to two weeks.  Add lime juice or vinegar to increase acidity and prolong life. It also freezes nicely. 

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