Salsa Roja Recipe
This is a very basic Mexican charred salsa. It is delicious on tacos with grilled chicken, meat and fish.
Ingredients
- 2 roma tomatoes
- 1 clove garlic
- 1 Serrano pepper
- ½ of a white onion, cut into 2-3 pieces
- ¼ -½ tsp. kosher salt
Instructions
- 1
In a cast iron pan or directly over an open flame, place the tomatoes, garlic, Serrano pepper and white onion pieces.
- 2
Let them cook undisturbed for 8 minutes, flip and repeat until all sides of everything are nicely charred. This can take a total of about 20 minutes.
- 3
Remove the stem and seeds from the Serrano pepper and place everything in the blender. Pulse until you have the consistency you want, I like it chunky.
- 4
This will last 1 week in the fridge. Enough for 8 tacos.
Tips & Storage
- How to Store
- Store in a glass jar or airtight container in the refrigerator. Most homemade condiments and dressings keep well for 1-2 weeks.
- Serving Tip
- Bring to room temperature before serving for the best flavor. Shake or stir well, as homemade dressings may separate.
- Batch Cooking Tip
- Make a double or triple batch — homemade condiments elevate any meal and are so much healthier than store-bought versions.
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Frequently Asked Questions
How do I make Salsa Roja?
This Salsa Roja recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 5 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this salsa roja?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.