Name: Salsa Roja – Mexican Red Table Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 6 medium ripe Roma tomatoes; 2 dried guajillo chilies, stemmed and seeded; 2 dried arbol chilies (optional, for extra heat); 1/2 white onion, roughly chopped; 2 cloves garlic, peeled; 1 tablespoon vegetable oil; 1/2 teaspoon cumin; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup water; 2 tablespoons fresh cilantro, chopped; juice of 1 lime

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Salsa Roja – Mexican Red Table Sauce is a celebration of vibrant Mexican flavors in a single, versatile condiment. Smoky charred tomatoes, fiery dried chilies, zesty lime, and the fresh green punch of cilantro come together in under 40 minutes, creating a sauce that’s at once comforting and exciting. This classic salsa is perfect with tacos, grilled meats, or just scooped up with tortilla chips, and it brings the taste of a lively Mexican cantina straight to your kitchen table.

Salsa Roja – Mexican Red Table Sauce Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how simple yet powerful these ingredients are! Each one has a starring role to play, from the way the tomatoes mellow the heat of the chilies, to the subtle earthiness the cumin brings. These everyday staples combine for a sauce with depth, color, and unforgettable flavor.

Roma tomatoes: Choose ripe, juicy tomatoes for a sweet, slightly tangy base.
Dried guajillo chilies: These define the flavor and give your Salsa Roja – Mexican Red Table Sauce its iconic red hue.
Dried arbol chilies (optional): Add these if you crave a bolder, spicier kick.
White onion: The slight sharpness of onion helps balance the sweetness of tomato and the richness of chilies.
Garlic: Just two cloves infuse the salsa with deep, savory aroma.
Vegetable oil: For sautéing and bringing all the flavors together in the final simmer.
Cumin: Adds warm, earthy notes that round out the salsa beautifully.
Salt: Essential for coaxing out the natural flavors and intensifying every bite.
Black pepper: Just a pinch for a subtle background heat.
Water: Helps achieve just the right consistency for dipping and drizzling.
Fresh cilantro: Chopped cilantro adds a fresh, herby finish right at the end.
Lime juice: A squeeze of fresh lime brings out all the vibrant flavors and keeps your Salsa Roja bright.

How to Make Salsa Roja – Mexican Red Table Sauce

Step 1: Toast and Soak the Chilies

Start by placing your dried guajillo—and, if you’re feeling adventurous, arbol—chilies on a dry, preheated skillet over medium heat. Toast each side for about 30 seconds until they’re fragrant and slightly darkened, taking care not to let them scorch. Once toasted, transfer the chilies to a bowl, pour over hot water to cover, and let them soak for 15 minutes until they’re soft and pliable. This simple step unlocks a rich, earthy flavor essential for your Salsa Roja – Mexican Red Table Sauce.

Step 2: Char the Vegetables

While your chilies are soaking, add the tomatoes, chopped onion, and peeled garlic cloves to the same skillet. Let everything cook undisturbed, turning occasionally, until the skins are blistered and blackened in spots. This should take about 8–10 minutes, and it’s where your salsa picks up incredible smoky depth and color.

Step 3: Blend to Perfection

Drain the soaked chilies and add them to your blender along with the charred tomatoes, onion, garlic, cumin, salt, black pepper, and water. Blend until the mixture is wonderfully smooth—if you like a bit of texture, just pulse a few extra times. This is where those bold flavors come together, forming the sturdy backbone of your Salsa Roja – Mexican Red Table Sauce.

Step 4: Simmer the Sauce

Heat the vegetable oil in a saucepan over medium heat. Pour in your blended salsa, being careful as it may sizzle. Give it a good stir and let it simmer for about 10 minutes. Stir occasionally as the sauce thickens up just slightly and the flavors meld together. This quick cook is the secret for a salsa with body and richness, without ever feeling heavy.

Step 5: Add the Finishing Touches

Take the sauce off the heat and stir in the fresh lime juice and chopped cilantro. These add a burst of brightness and make your Salsa Roja – Mexican Red Table Sauce taste freshly made, every single time. Serve it warm or at room temperature—either way, the flavor is out of this world.

How to Serve Salsa Roja – Mexican Red Table Sauce

Garnishes

A simple sprinkle of extra chopped cilantro, a spoonful of finely chopped white onion, or thinly sliced radishes can add both beauty and a subtle crunch. If you want to take things up a notch, top your Salsa Roja – Mexican Red Table Sauce with a few crumbled cotija cheese sprinkles or a dash of hot sauce for extra heat.

Side Dishes

The best part about Salsa Roja – Mexican Red Table Sauce is its ability to pair with almost anything. Spoon it over fluffy Mexican rice or creamy refried beans, or serve it as the star dip next to a basket of warm tortilla chips. It’s also delicious alongside grilled chicken, steak, or roasted vegetables for a punch of flavor.

Creative Ways to Present

Try drizzling your Salsa Roja – Mexican Red Table Sauce over huevos rancheros for a breakfast with attitude, or pour it into shot glasses as a zesty amuse-bouche at your next party. If you’re making street-style tacos at home, offer the salsa in individual bowls so everyone can spoon it just how they like.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Salsa Roja – Mexican Red Table Sauce to an airtight container and pop it in the refrigerator. It stays wonderfully fresh and lively for up to 5 days, letting the flavors deepen and mingle with time.

Freezing

If you want to make a big batch, this salsa freezes beautifully. Pour it into freezer-safe containers, leaving a little space at the top for expansion, and freeze for up to three months. Thaw it overnight in the fridge whenever you need a taste of homemade Mexican magic.

Reheating

To bring your Salsa Roja – Mexican Red Table Sauce back to life, simply reheat it gently in a saucepan over low heat, stirring often. For a fresh boost, you can always stir in an extra squeeze of lime or a bit more chopped cilantro just before serving.

FAQs

How spicy is this Salsa Roja – Mexican Red Table Sauce?

The spiciness depends on how many arbol chilies you use. One or two will give a gentle heat, but you can omit them for a milder version or add extra for a real kick. Either way, the flavor is well balanced and won’t overwhelm most palates.

Can I use other types of tomatoes?

Absolutely! While Roma tomatoes lend a firm texture and slightly sweet-tart taste, feel free to use plum or vine-ripened tomatoes in a pinch. Just aim for ripe, juicy tomatoes for the best color and flavor.

Is it possible to make this salsa oil-free?

Yes, you can skip the oil if you prefer. The final simmer step deepens the flavor and texture, but if you’d like an oil-free version, simply skip sautéing and serve your salsa straight from the blender.

How do I make my Salsa Roja – Mexican Red Table Sauce less smoky?

If you’d like a fresher, less smoky salsa, you can skip the charring step or only lightly toast the tomatoes and onions until they’re just softened. This results in a brighter, lighter sauce that still packs plenty of flavor.

What are some other ways to use Salsa Roja – Mexican Red Table Sauce?

Besides tacos and chips, try stirring it into soups, spooning over scrambled eggs, or serving as a sauce for enchiladas or grilled shrimp. Its bold, tangy flavor amps up everything it touches.

Final Thoughts

There’s something magical about making your own Salsa Roja – Mexican Red Table Sauce: it’s a true labor of love that instantly brings any meal to life. Whether you’re a longtime salsa fan or just discovering its charms, I can’t wait for you to try this recipe and start making it a staple on your table. Happy cooking!

Salsa Roja – Mexican Red Table Sauce Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 35 minutes
Yield: 2 cups 1x
Diet: Vegan, Gluten-Free

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Description

This Salsa Roja, a classic Mexican red table sauce, is bursting with bold flavors and a perfect balance of heat and tanginess. It’s a versatile condiment that pairs wonderfully with tacos, grilled meats, or simply as a dip for tortilla chips.

Ingredients

Scale

Ingredients:

6 medium ripe Roma tomatoes
2 dried guajillo chilies, stemmed and seeded
2 dried arbol chilies (optional, for extra heat)
1/2 white onion, roughly chopped
2 cloves garlic, peeled
1 tablespoon vegetable oil
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
2 tablespoons fresh cilantro, chopped
juice of 1 lime

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Instructions

Toast the Chilies: Heat a dry skillet and toast the dried chilies until fragrant. Soak in hot water for 15 minutes.
Char the Vegetables: Char tomatoes, onion, and garlic in the skillet until blistered.
Blend Ingredients: Blend softened chilies, charred vegetables, cumin, salt, pepper, and water until smooth.
Simmer the Sauce: Heat oil in a saucepan, add the sauce, and simmer for 10 minutes.
Finish and Serve: Stir in lime juice and cilantro. Serve warm or at room temperature.

Notes

Adjust spice level by adding more or fewer arbol chilies.
This salsa can be stored in the refrigerator for up to 5 days or frozen for longer storage.
For extra smoky flavor, roast the tomatoes and onion on a grill instead of a skillet.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Condiment, Sauce
Method: Blending, Simmering
Cuisine: Mexican