Salsa Roja

Origin: Mexico. A cooked sauce of roasted or boiled tomatoes, dried or fresh chilies, garlic, and onion, blended to a smooth or chunky consistency — the standard red table salsa across Mexican cuisine.

Flavor Profile: Savory, tangy, and moderately spicy, with roasted or charred notes if the vegetables are fire-roasted first.

Culinary Uses: All-purpose table condiment for tacos, tostadas, and eggs (huevos rancheros); base for braises and soups.

Regional Variations: Salsa roja varies enormously by region and chili choice — chile de árbol versions are hotter and thinner, while ancho- or guajillo-based versions are milder and more complex.

Storage: Refrigerate; keeps about a week to ten days.