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Salsa Recipe – Authentic Mexican Salsa Roja

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Inside: Learn how to make this delicious salsa roja recipe, which is made using fresh ingredients and is a perfect snack or appetizer. 

Salsa roja in a molcajete bowl with freshly fried tortilla chips on the side and fresh jalapenos on a decorative towel

Salsa Recipe - Authentic Mexican Salsa Roja made with fresh ingredients is a perfect appetizer or snack to enjoy this summer.

There are many different types of salsas in Mexican cuisine. That said, one of the most popular and well known is definitely salsa roja. It makes an appearance at almost every Mexican restaurant, and is almost always served with meals in Mexican homes. 

Today, I want to share my simple, fresh recipe for salsa roja that I learned to make while growing up in Mexico. 

My mom always made this salsa roja recipe and served it with homemade tortilla chips and other recipes, like huevos rancheros. It is such a simple recipe, and it is better than anything that you can buy in the store.

What ingredients do you need to make salsa roja?

This recipe includes fresh ingredients including tomatoes, onions, cilantro, and jalapenos if you want a little kick. 

Trust me,  you won’t want to stop eating it once you start. The good thing is that it is healthy, so you won’t feel so bad about indulging a little bit.

Whenever I make this salsa roja for my family, we go through it in a hurry. It usually doesn’t last more than a day, but there have been a few times where we have used it a couple of times in the same week for different meals. 

This is a great salsa for beginners in Mexican cuisine. There are other salsas that are a little bit more complicated, and which require that you char the tomatoes and other veggies first. This salsa roja recipe, however, just requires that you blend the raw vegetables together, and then cook them with a bit of olive oil before adding onions and cilantro. 

Salsa roja styled in a molcajete style bowl with freshly fried tortilla chips on the side.

How do you make salsa roja?

As mentioned above, this recipe is made by taking the tomatoes, garlic, and jalapeno listed in the recipe, and blending them until everything is chopped up well. 

The next step is heat that mixture in a pan over medium heat with a bit of oil until it boils and then remove it from the heat. 

The final step is to add the diced onions and cilantro on top and then serve it! 

You can put leftovers in the refrigerator and eat over the next few days as well!

What other salsa recipes should you try?

If you are keeping track, we have a few other great salsa and dip recipes on the site for you to check out as well. This is what we have so far:

I hope that you enjoy this salsa recipe as much as we do. Let me know in the comments below.

Salsa Recipe - Authentic Mexican Salsa Roja made with fresh ingredients is a perfect appetizer or snack to enjoy this summer.
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4.27 from 182 votes

Salsa Recipe – Authentic Mexican Salsa Roja

Salsa Recipe - Authentic Mexican Salsa Roja made with fresh ingredients is a perfect appetizer or snack to enjoy this summer.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer
Cuisine: Mexican
Keyword: salsa roja
Servings: 32 tbsp
Calories: 2kcal

Ingredients

  • 3 Tomatoes
  • 1/4 Onion
  • 1/4 bunch of cilantro
  • 1 clove of garlic
  • 1 jalapeno
  • olive oil
  • salt to taste

Instructions

  • Blend the tomato, garlic, and jalapeno in a blender.
  • Separately, dice the onions and the cilantro.
  • Add the tomato, garlic, jalapeno mixture to a frying pan with a small amount of olive oil.
  • Heat over medium high heat until it begins to boil, and then remove from heat.
  • Put the salsa in a bowl, add the cilantro and onion, and stir well.
  • Add salt to taste.

Nutrition

Serving: 2tbsp | Calories: 2kcal | Potassium: 28mg | Vitamin A: 100IU | Vitamin C: 2.2mg | Calcium: 1mg
Tried this recipe?Mention @mylatinatable or tag #mylatinatable!
Recipe Rating




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Gavinradtke

Saturday 25th of September 2021

I love this. I like to use two habaneros instead of the jalapeño and also add half of a red bell pepper.

Stephanie Maun

Wednesday 11th of August 2021

Can i freeze this?

Kathy

Saturday 31st of July 2021

Hi, I made this for the first time tonight and it's already gone. I had a few tomatoes I had to use and this was wonderful. My question is do you chop with tomatoes with the skin on or off? I did blanch them and removed the skin and afterwards wondered if it would have made that big of a difference. Also I just pulsed it in my food processor two or three times and it turned out great. thank you so much for such an easy recipe

Monday 1st of March 2021

Great!

Jason Vandeventer

Sunday 21st of February 2021

I always make quadruple batches for this cause it never lasts long haven’t gotten any Jars of salsa in months witch also saves money so glad I found this recipe

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