This Salsa Roja Recipe tastes just like any authentic red salsa served at your favorite Mexican restaurant! It’s perfect for dipping chips and taquitos or drizzled over tacos and enchiladas. This Roja Salsa is not only delicious but so easy to make!
What Is Salsa Roja?
Salsa Roja is a classic Mexican salsa. If you’ve gone to any Mexican food restaurant and have ordered chips and salsa, you’ve likely be presented with this or some similar version of this recipe. Roja salsa (“red salsa”) and Salsa Verde (“green salsa”) are the two most common types of Mexican salsa. Salsa Roja is also very similar to Salsa Ranchera because they share similar ingredients.
Why I Love This Recipe
- Easy to make. There are only a handful of simple ingredients which are prepared in a blender and then slightly cooked to enhance the flavor. You’ll only be dirtying a blender and a pot. Additionally, no fancy culinary tricks or tips will be necessary.
- So delicious! This is quite literally my favorite salsa. When I go out to eat at any Mexican restaurant, chips and Salsa Roja are the first thing on my mind! I love anything with tomatoes, garlic, and peppers and this recipe definitely doesn’t disappoint!
- It’s vegan. All ingredients in this recipe are plant-based and healthy!
Salsa Roja Recipe Ingredients
- Tomatoes – I use Roma tomatoes but you can also use Beefsteak tomatoes. Tomatoes are also very healthy because they are rich in antioxidants and are believed to be beneficial for combating inflammation.(1)
- Tomato sauce – I like adding a little tomato sauce to my Salsa Roja because it helps enhance the rich red color of the salsa. It also supports the flavor of the fresh tomatoes.
- Jalapeno pepper – Some see the word pepper and they feel overwhelmed. Don’t fret, jalapeno peppers are only mildly spicy when compared to serrano or habanero peppers. Additionally, you can remove the seeds if you want to make them even more mild. Green peppers are also healthy because they’re high in fiber which is beneficial for gut health.(2)
- White onion – You can use white or yellow onion. Onions are extremely healthy. That’s because they are believed to help regulate blood sugar levels.(3)
- Garlic – I love a lot of garlic in all my recipes. Garlic is also extremely healthy and believed to be beneficial for combating colds.(4)
- Cilantro – Freshly chopped cilantro is quintessential for most good salsa recipes. Additionally, cilantro is a rich source of antioxidants which are helpful for combating inflammation.(5)
- Lime – I don’t like to add too much lime because it can distract from the flavor of the salsa. However, a little bit of lime goes a long way to round out the overall flavors of this recipe.
- Spices – I use both cumin and adobo powder. However, you can use either one or the other.
- Olive oil – I use a little oil to cook the salsa after it’s blended. Additionally, I also like the flavor that it adds to the recipe. Also, it makes the salsa a little creamier.
How To Make Salsa Roja
- Blend up tomatoes and veggies. Place tomatoes, onion, jalapenos, cilantro, and garlic into a blender and blend until smooth.
- Add spices and cook salsa. Pour olive oil into a large pot and heat over high heat. Pour blended salsa and tomato sauce into the pot and bring to a boil. Reduce heat to medium-low, add spices, and cook for 20 minutes, stirring frequently.
- Flavor with lime and salt. Remove Salsa Roja from heat, stir in lime juice and salt; refrigerate until ready to serve.
- Serve with Homemade Tortilla Chips.
- Drizzle over Lentil Tacos or Vegan Chimichangas.
- Add a nice dollop to your Taco Salad or Southwestern Quinoa Salad.
- Mix it into your Spanish rice using my How To Make Spanish Rice recipe.
- Add a boost of flavor to your soups, like Vegan Tortilla Soup, by adding a spoonful of salsa.
There’s quite literally nothing that Salsa Roja can’t make better. I was recently at a Mexican food restaurant and I saw a man raising a little plastic container of salsa to his lips and drinking it. Instead of judging this man I thought “I understand.” It was pretty funny looking though.
How To Store Salsa Roja
Salsa Roja will keep for up to 5 days in the refrigerator sealed in an airtight container. You can also freeze this salsa for up to a month using freezer bags. To thaw salsa just place it in the refrigerator overnight.
I hope you enjoy making this recipe! Don’t forget to check out my other recipes just below!
Looking For More Salsas, Sauces, and Dips?
- Serrano Salsa
- Salsa Taquera
- Boom Boom Sauce
- Mango Habanero Sauce
- Guajillo Sauce
- Salsa Verde
- Pico De Gallo With Avocado
- Easy Chimichurri Sauce
- Chipotle Tomato Salsa
- Pineapple Habanero Salsa
- Vegan Nacho Cheese
- Fire Roasted Salsa
- Avocado Sauce
- 2 Pounds of tomatoes, sliced
- 1/2 Cup tomato sauce
- 1/2 Small white onion, chopped
- 2 Jalapeno peppers, seeds removed and chopped
- 3 Garlic cloves, chopped
- 1/4 Cup cilantro, chopped
- 2 Tablespoons olive oil
- 1/4 Teaspoon cumin
- 1/4 Teaspoon adobo powder
- 1 Teaspoons lime juice
- Salt to taste
- Place tomatoes, onion, jalapenos, cilantro, and garlic into a food processor or blender and blend on high until smooth.
- Pour olive oil into a large pot and heat over high heat. Pour blended salsa and tomato sauce into the pot and bring to a boil. Reduce heat to medium-low, add cumin and adobo powder, and let simmer for 20 minutes, stirring frequently.
- Remove from heat, stir in lime juice and salt; refrigerate until ready to serve.
If you enjoy a spicier salsa you can use serrano peppers instead of jalapenos or a combination of both.
This salsa will keep for up to 5 days refrigerated using a sealed container. You an also freeze for up to a month in a freezer bag. To thaw salsa, let it sit in the refrigerator overnight.
Amount Per Serving: Calories: 22Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 32mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. https://theveganplate.com/privacy-policy-2/