Dessert

Salsa Roja Recipe

Name: Salsa Roja Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 8 roma tomatoes; 1/2 small onion; 2 jalapeño peppers; 2 cloves garlic; 1/2 cup fresh cilantro; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1 tablespoon olive oil; juice of 1/2 lime

ByAiden Wells January 3, 2026January 3, 2026

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Introduction

Salsa Roja is a vibrant and flavorful roasted tomato salsa that adds a perfect kick to any meal. Made with fresh ingredients and simple spices, it’s an easy way to elevate your snacking or mealtime. Whether you serve it with chips or as a topping, this salsa never disappoints.

A white bowl filled with red salsa that has small green herb pieces mixed throughout, giving it a textured look. Two triangular pale yellow tortilla chips are dipped into the salsa on the right side of the bowl. Around the bowl, scattered on a white marbled surface, are many more tortilla chips similar in color and texture. On the top left corner, there is a small round wooden bowl filled with coarse white salt, and below it is a half lime with the inside flesh visible. A single green herb leaf is near the lime. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 roma tomatoes
1/2 small onion
2 jalapeño peppers*
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon cumin
2 cloves garlic
Juice of 1/2 lime
1/2 cup fresh cilantro

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Spread the tomatoes, onion half, and jalapeño peppers on a large sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, chili powder, and cumin. Toss to coat everything evenly.
Step 3: Roast in the oven for 20 minutes until the vegetables are blistered. Then switch to broil and cook for an additional 2-3 minutes until charred.
Step 4: Transfer the roasted tomatoes, onion, peppers, and any juices from the pan to a food processor. Add the garlic cloves and lime juice.
Step 5: Blend the mixture until smooth. Add the fresh cilantro and pulse a few times to incorporate without fully blending it.
Step 6: Taste the salsa and adjust with more salt, pepper, or lime juice if desired.
Step 7: Serve immediately with tortilla chips or use as a flavorful topping for your favorite dishes.

Tips & Variations

For a milder salsa, remove the seeds from the jalapeños before roasting.
Try adding a small roasted tomato or a pinch of smoked paprika for a deeper smoky flavor.
If you don’t have a food processor, a blender or immersion blender works well too.
Adding a splash of apple cider vinegar can brighten the salsa if you prefer extra tang.

Storage

Store salsa roja in an airtight container in the refrigerator for up to 5 days. Stir well before serving. Reheat gently if desired, but it is often best enjoyed chilled or at room temperature.

How to Serve

A white bowl filled with a thick, chunky red salsa that has visible small bits of green herbs mixed throughout, with a shiny gold spoon resting inside the bowl on the right side. The bowl sits on a white marbled surface, surrounded by scattered pale yellow triangular tortilla chips. On the left side of the bowl is a small brown wooden bowl filled with coarse white salt, and in front of it is a half-squeezed bright green lime. A small sprig of fresh cilantro peeks out from near the top right side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make salsa roja without a food processor?

Yes, you can use a blender or an immersion blender to puree the ingredients. For a chunkier texture, finely chop everything by hand instead.

How spicy is this salsa?

The heat level depends on the jalapeños used. Removing the seeds and membranes reduces spiciness. You can also substitute with milder peppers to suit your taste.