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
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
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
