Authentic Salsa Roja Recipe

Recipe Classifications






Gluten-Free, Dairy-Free, Nut-Free, Vegan, Vegetarian, Paleo, Whole30, Mediterranean Diet, Soy-Free


Green, Red

Freezes well:


Prep Time  (total time):

Under 15 Minutes  (Under 30 Minutes)


This Authentic Salsa Roja Recipe can be quickly made in the kitchen and guarantees a better taste than store-bought ones.

Authentic Salsa Roja Recipe

What’s amazing about salsa is how it perks and flavors up food as it gives it an intensity of heat. 

Salsa Roja means “red sauce.” The bright red color is appealing and appetizing enough to look at. But, it definitely tastes better than that. 

Authentic Salsa Roja Recipe

The main ingredient, ripe red tomatoes, is full of lycopene which primarily prevents heart diseases, cancer, and it’s good for the skin too. 

Salsa Roja has commonplace in Mexican restaurants and of course, in Mexican homes. This salsa without the water is traditionally a condiment in tacos and burritos. And, just like with any salsa, you can use this as a topping on meats and rice.

There are no complicated or tedious steps to perform, like charring the peppers before mixing them in. It’s quite straightforward. The innate taste of each natural ingredient listed here contributes to the wholesome taste of this salsa.

Authentic Salsa Roja

An authentic red salsa (salsa roja) masterpiece recipe! This salsa is so easy to make and it’s made with fresh ingredients – no water added! Now, you won’t have to go to the nearest restaurant to get your favorite salsa. Just follow this simple recipe and y’all will surely love it.
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 90kcal


  • 2 serrano chiles
  • 1 pound plum Roma tomatoes
  • ½ medium white onion
  • 8 sprigs cilantro
  • ½ teaspoon salt
  • 2 tablespoons extra-virgin olive oil


  • Remove the veins and seeds from the serrano chiles. However, if you prefer a hotter salsa, leave them in.
  • Roughly chop the chiles, tomatoes, onion, and cilantro. Transfer them to a food processor or blender, add salt, and pulse until a coarse consistency has reached. If needed, add a little water a tablespoon at a time.
  • Preheat the oil in a saucepan and pour the salsa mixture. Bring to a boil then lower the heat to simmer for about 15 minutes.
  • Cool the salsa down to room temperature and transfer it into desired mason jars or containers.
  • Refrigerate the mixture for at least an hour before serving.


  • For a milder salsa, only use 1 serrano chile.
  • Feel free to add a clove of garlic and a quarter teaspoon of cumin for some pungency and spice. Likewise, feel free to replace water (if needed) with fresh lime juice.


Serving: 0.25cup | Calories: 90kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 321mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1273IU | Vitamin C: 19mg | Calcium: 17mg | Iron: 1mg

Have you tried this recipe? Share your thoughts in the comments section below.

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Hi! I’m Mike. I’m happily married and have a young daughter. I’ve lived all over the world and have learned a lot from seeing others’ perspectives. I’ve also had many life altering health challenges. Fortunately, my lovely and brilliant wife helped save me by finding a new and better way for us to live. We started The Healthy Treehouse to share what we’ve learned and to learn from others, too.