Salsa Roja is a classic, vibrant red salsa made from ripe tomatoes, garlic, onion, and fresh jalapeños, creating a delicious dip or condiment that pairs perfectly with chips, tacos, and grilled meats. This fresh, zesty salsa is a staple in Mexican cuisine and brings a burst of flavor to any dish.
4medium - about 600g ripe tomatoes (cored and quartered)
1medium - about 150g onion (chopped)
2clovesabout 6g garlic (minced)
1-2medium - about 30-60g fresh jalapeños (stemmed and seeded for less heat)
1/4cupabout 60ml fresh cilantro (chopped)
1teaspoonabout 5g salt (to taste)
1tablespoonabout 15ml lime juice (freshly squeezed)
Instructions
In a blender or food processor, combine the quartered tomatoes, chopped onion, minced garlic, jalapeños, cilantro, salt, and lime juice.
Blend the ingredients until you reach the desired consistency, either chunky or smooth.
Taste and adjust the seasoning with more salt or lime juice, if needed.
Transfer the salsa to a mixing bowl and refrigerate for at least 30 minutes to let the flavors meld before serving.
Notes
For a spicier version, add more jalapeños, or use chipotle peppers for a smoky flavor.Store salsa in an airtight container in the fridge for up to one week.This salsa can be blended to a desired smoothness, whether chunky or smooth depending on preference.