Salsa Roja is the red stuff that wakes up everything: tacos, enchiladas, grilled meat, you name it. It’s old-school Mexico in a bowl — simple, loud, comforting.
I roast the tomatoes and chilies over an open flame (broiler works too). The kitchen fills with that smoky, street-food smell and I’m basically standing next to a taco cart in my head. Tomatoes bring the sweet and the body; chilies bring the heat; a little garlic and onion smooth the edges so it all makes sense.
Then it all goes in the blender and… whoosh. Simple ingredients turn into a sauce with a ton of character. Salt to taste, maybe a squeeze of lime if you like it brighter. Let it sit a few minutes so the flavors settle.
Spoon it on tacos, drag a chip through it, pour it over eggs — honestly, you’ll put it on pretty much everything. It’s Mexico, bottled in red.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Roast the vegetables
Char the tomatoes, chilies, garlic, and onion on a hot skillet or directly over a flame until the skins are blackened and blistered.
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Blend the salsa
Remove stems from chilies, peel garlic if desired, and place all roasted vegetables in a blender. Add salt and cumin. Blend until smooth, adjusting texture with a splash of water if needed.
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Cook briefly
Heat vegetable oil in a pan and pour in the blended salsa. Cook for 5 minutes to deepen the flavors and adjust seasoning.
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Serve
Use immediately as a dip, sauce for tacos, or topping for grilled meats. Can be stored in the fridge for a few days.
Note: Adjust the number of chilies to control the heat. Can be served warm or at room temperature.
Updated: August 30, 2025