Mexican Salsa Roja

Why You’ll Love This Recipe

I love how quick and easy this salsa is to make—no fancy tools or long cooking times needed. Roasting the veggies adds a rich, slightly smoky flavor, while the jalapeños give me just the right amount of heat. I can customize the spice level and texture, and it’s made with fresh, wholesome ingredients. It’s also incredibly versatile, and I use it on everything from eggs to grilled meats.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large ripe tomatoes

• 1–2 jalapeño peppers (adjust to your heat preference)

• 1/2 small onion

• 1 clove garlic

• 1/4 cup fresh cilantro (or coriander) leaves

• 1/2 lime, juiced

• 1 tablespoon olive oil

• Salt to taste

Directions

1. I place the tomatoes, jalapeños, and onion on a baking sheet and broil them in the oven on high (around 250°C, grill setting) for 5 to 7 minutes, turning occasionally until the skin is blistered and charred.

2. After roasting, I let the vegetables cool slightly, then remove the stems from the jalapeños.

3. In a blender or food processor, I combine the roasted vegetables with the garlic, cilantro, olive oil, lime juice, and a pinch of salt. I blend until it reaches the consistency I like—sometimes smooth, sometimes chunky.

4. I taste the salsa and adjust the salt or lime if needed.

5. I transfer the salsa to a serving bowl and either serve it immediately or chill it in the fridge to let the flavors develop.

Servings and timing

This recipe makes about 8 servings.
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Each serving is around 30 calories, making it a light and flavorful addition to any dish.

Variations

I sometimes add a pinch of cumin for extra depth or swap jalapeños for serrano peppers when I want more heat. If I’m out of fresh lime, I’ve used a splash of vinegar for acidity. For a chunkier salsa, I pulse the blender a few times instead of blending fully. When I want a richer taste, I add a roasted red bell pepper or a small charred tomatillo.

Storage/Reheating

I store this salsa in an airtight container in the fridge for up to 5 days. The flavors actually get better as it sits. It’s best served cold or at room temperature, so I don’t usually reheat it. If it thickens too much in the fridge, I stir in a small splash of water before serving.

FAQs

Can I make Salsa Roja without roasting the vegetables?

Yes, but roasting gives the salsa its signature smoky flavor. If I’m in a rush, I sometimes make it raw, but the taste is fresher and brighter rather than deep and smoky.

How spicy is this salsa?

That depends on the jalapeños. I usually start with one and add more if I want extra heat. Removing the seeds and membranes also helps control the spice level.

Can I freeze Salsa Roja?

I can, though I prefer it fresh. If I freeze it, I use freezer-safe containers and stir well after thawing since the texture may change slightly.

What can I serve with Salsa Roja?

I love it with tortilla chips, tacos, burritos, quesadillas, grilled meats, scrambled eggs, or as a topping for rice bowls. It works with just about anything savory.

How do I thicken the salsa if it’s too runny?

It naturally thickens a bit as it cools, but if it’s still too thin, I blend in a few more roasted tomatoes or let it simmer on the stovetop for a few minutes to reduce.

Conclusion

This Mexican Salsa Roja is one of those recipes I always come back to—simple, fresh, and packed with flavor. Roasting the vegetables brings out their depth, and the lime and cilantro keep it bright and zesty. It’s the perfect salsa for dipping, drizzling, or spreading on all my favorite Mexican dishes.