Authentic Mexican Salsa Roja
This Authentic Mexican Salsa Roja is a fire-roasted delight featuring fresh ingredients and smoky flavors, perfect for pairing with tortillas, meats, or as a dip.
Ingredients
For the Salsa
- 2 pieces ripe Roma tomatoes, halved Roma tomatoes are preferred for their firm texture and sweet flavor.
- 1 medium white onion, peeled and halved
- 3-4 cloves garlic, peeled
- 4-5 pieces dried chillies (guajillo, pasilla, chipotle) Adjust spice levels by removing seeds if desired.
- 1 tablespoon avocado or vegetable oil
- ½ teaspoon Mexican oregano or regular oregano
- to taste salt and black pepper
- 2 tablespoons apple cider vinegar Adds tanginess to the salsa.
Instructions
Preparation
- Preheat a dry cast-iron skillet or comal over medium-high heat for about 3 minutes.
- Char the halved Roma tomatoes cut-side down in the skillet for 4-5 minutes until the skin blisters and blackens slightly.
- Add the halved onion and whole garlic cloves to the skillet, turning them every 2-3 minutes until nicely charred.
- Remove the vegetables and set them aside, then add dried chillies to the skillet and toast for 30-60 seconds per side.
- Transfer the toasted chillies to a bowl and cover with hot water, letting them soak for 15 minutes.
- Drain the chillies, remove the stems (keeping seeds for heat if desired), and combine in a blender with charred vegetables, oregano, salt, pepper, and vinegar.
Cooking
- Blend the mixture until smooth and then heat vegetable oil in a saucepan over medium heat.
- Carefully pour in the salsa mixture and simmer for 10-15 minutes, stirring occasionally, until the salsa thickens.
Notes
Salsa can be refrigerated for up to a week and makes a great addition to scrambled eggs or grilled fish. For variations, add diced mango, fresh herbs, or lime juice for additional flavor.