Red Salsa (Salsa Roja)
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.
Equipment
- 1 Blender or food processor
- 1 Cutting board
- 1 Sharp knife
- 1 Mixing bowl
Ingredients
- 4 medium - about 600g ripe tomatoes (cored and quartered)
- 1 medium - about 150g onion (chopped)
- 2 cloves about 6g garlic (minced)
- 1-2 medium - about 30-60g fresh jalapeños (stemmed and seeded for less heat)
- 1/4 cup about 60ml fresh cilantro (chopped)
- 1 teaspoon about 5g salt (to taste)
- 1 tablespoon about 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.