If you’ve ever had a truly great Salsa Roja at a family gathering or your favorite taquería, you know the depth and boldness that makes it unforgettable. This authentic Mexican salsa captures those same rich, roasted flavors using just a few fresh ingredients. It’s rustic, vibrant, and perfectly smoky—exactly what you want to top tacos, spoon over grilled meats, or scoop up with warm tortilla chips.
Why You’ll Love This Salsa Roja
This isn’t just another dip—it’s a soulful, slow-roasted homemade salsa recipe that brings the essence of Mexican cooking right into your kitchen. By charring tomatoes and chiles in a hot pan, you unlock a whole new level of flavor that no store-bought jar can match. Plus, it’s naturally gluten-free, vegan, and full of wholesome ingredients.
Ingredients
- 6 ripe medium tomatoes, stems removed
- 2–4 jalapeño or serrano chiles (adjust to taste)
- ½ medium onion, diced
- ⅓ cup fresh cilantro, chopped (8 g)
- 1 tbsp lime juice (15 ml), or to taste
- Salt to taste
How to Make Authentic Salsa Roja
- Char the veggies: Heat a large cast-iron or heavy-bottomed skillet over high heat. Place whole tomatoes and chiles directly in the dry pan. Turn occasionally until all sides are blackened—about 6 minutes for chiles and 10–15 minutes for tomatoes.
- Cool the chiles: Transfer charred chiles to a cutting board to cool. Once cool, slice lengthwise, remove stems and seeds, and finely dice. Leave the ribs for more heat.
- Blend the tomatoes: Add the charred tomatoes (and any loose charred skin) to a blender or food processor. Pulse just a few times to keep the texture slightly chunky.
- Combine: Pour the tomato mixture into a mixing bowl. Stir in diced chiles, chopped onion, and cilantro.
- Season: Mix in lime juice and salt to taste. Adjust seasoning and heat level as needed.
- Chill: Cover and refrigerate for at least 1 hour to let the flavors meld. Serve cold or at room temperature.
Tips for the Best Roasted Tomato Salsa
- Use serrano chiles for more authentic heat, or jalapeños for a milder version.
- If your tomatoes are extra juicy, strain slightly before blending to avoid a watery salsa.
- Want a smoother texture? Blend all ingredients together instead of mixing by hand.
- Make a double batch—it disappears fast!
A Flavorful Family Tradition
My abuela used to make this salsa in a clay comal over an open flame. The smell alone meant good things were coming. She taught me that the key isn’t perfection—it’s the char. That bold, slightly smoky bite is what gives roasted tomato salsa its unmistakable depth. Every time I make it, it’s like a little piece of her kitchen lives on.
How to Serve Salsa Roja
This salsa shines on tacos al pastor, carne asada, grilled chicken, or even scrambled eggs. Use it to top nachos, spoon it into burrito bowls, or serve with warm tortilla chips. It’s the versatile, go-with-everything condiment you didn’t know you needed.
Storage and Shelf Life
Store leftover salsa in a sealed jar or container in the fridge for up to 5 days. The flavor gets even better after a day or two. For longer storage, freeze it in portions and thaw as needed. Just stir it before serving.
FAQs About Salsa Roja
Can I roast the tomatoes in the oven?
Yes, a broiler works well. Just watch carefully to avoid burning.
What if I don’t like cilantro?
You can skip it or substitute with flat-leaf parsley for a milder herb note.
How spicy is it?
That depends on your chiles and how many seeds you leave in. Start mild—you can always add more heat.
Can I use canned tomatoes?
For a shortcut, yes—but fresh, charred tomatoes deliver the best flavour.
A Bowl of Bold, Authentic Goodness
This Salsa Roja is everything a good salsa should be: fiery, flavorful, and deeply rooted in tradition. It’s easy to make, endlessly customizable, and a staple in any Mexican-inspired meal. Once you taste the roasted richness of this authentic Mexican salsa, you’ll never go back to store-bought again.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Salsa Roja
- Total Time: 25 minutes (plus 1 hour chilling)
- Yield: About 2–3 cups 1x
- Diet: Vegan
Description
Salsa Roja is a smoky, bold, and authentic Mexican salsa made with fire-charred tomatoes, chiles, onion, lime, and cilantro. This rustic, homemade salsa delivers vibrant flavor and just the right amount of heat, perfect for topping tacos, grilled meats, or scooping with warm tortilla chips.
Ingredients
-
6 ripe medium tomatoes, stems removed
-
2–4 jalapeño or serrano chiles (adjust to taste)
-
½ medium onion, diced
-
⅓ cup fresh cilantro, chopped (8 g)
-
1 tbsp lime juice (15 ml), or to taste
-
Salt, to taste
Instructions
-
Heat a dry skillet over high heat. Char whole tomatoes and chiles until blackened, turning occasionally (6 minutes for chiles, 10–15 minutes for tomatoes).
-
Let chiles cool slightly. Remove stems and seeds, then dice finely.
-
Blend charred tomatoes briefly until chunky.
-
Pour tomato mixture into a bowl. Stir in diced chiles, onion, and cilantro.
-
Add lime juice and salt to taste. Adjust seasoning as desired.
-
Chill for 1 hour before serving to allow flavours to develop.
Notes
Serrano chiles bring more authentic heat; jalapeños are milder.
For thicker salsa, strain tomatoes slightly before blending.
For smoother texture, blend all ingredients together.
Make ahead—the flavor improves after resting in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment / Dip
- Method: Charred / Blended
- Cuisine: Mexican