Salsa Roja
The Quirky Foodster Team
Ingredients
- Ripe tomatoes — 500 g (1.1 lb)
- Dried chile de árbol (or fresh red chiles) — 4-6
- Garlic cloves — 2
- Onion, chopped — 1/4
- Salt — 5 g (1 tsp)
Method
- Char tomatoes, garlic and chiles on a dry comal or under a broiler until blackened in spots, about 8-10 minutes,
- turning occasionally.
- If using dried chiles, toast briefly and soak in hot water 15 minutes to soften; drain.
- Combine charred tomatoes, chiles, garlic and onion in a blender.
- Blend to desired consistency.
- Season with salt to taste; serve immediately or chilled.
Cultural Background: A classic red table salsa built on roasted or charred tomatoes and dried or fresh red chiles, salsa roja is a staple condiment found on nearly every Mexican table, with countless regional and household variations in heat and texture.
Tips: • Charring the vegetables directly (rather than just boiling) gives salsa roja its characteristic smoky depth. • Adjust the amount and type of chile for a milder or significantly spicier result.
Variations: • Fry the blended salsa briefly in oil for a deeper, more concentrated flavour (salsa frita style). • Add a squeeze of lime for extra brightness.
Storage: Refrigerate in an airtight container up to 5 days.
Reheating: Not applicable; served cold or at room temperature, though some versions are lightly fried before serving. Nutrition (per serving) Approx. 20 kcal, 0.6 g protein, 0.2 g fat, 4 g carbohydrate per 60 ml serving.
FAQs: What is salsa roja traditionally used for? A general table condiment for tacos, eggs, grilled meats, and virtually any savoury Mexican dish. How spicy is salsa roja? Varies significantly by chile choice and quantity, from mild to very hot — adjust to taste.
- Ripe tomatoes — 500 g (1.1 lb)
- Dried chile de árbol (or fresh red chiles) — 4-6
- Garlic cloves — 2
- Onion, chopped — 1/4
- Salt — 5 g (1 tsp)
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