Description
This easy salsa roja recipe is much better than store-bought versions! Made with fresh ingredients like toasted dried ancho chile, blistered Roma tomatoes, serrano pepper, garlic, onion, lime juice, and fresh cilantro, it delivers a perfect balance of spicy, smoky, and bright flavors. Serve it with tortilla chips or as a flavorful topping for your favorite Mexican dishes.
Ingredients
Main Ingredients
- 1 dried ancho chile
- 6 Roma tomatoes
- ¼ medium white onion, cut into two wedges
- 1 serrano pepper, stemmed
- 2 garlic cloves
- 2 tablespoons fresh lime juice
- 1 tablespoon avocado oil
- ¾ teaspoon sea salt
- Heaping ¼ cup fresh cilantro
Instructions
- Prepare the Ancho Chile: Use kitchen scissors to slice off the stem of the dried ancho chile, then cut it open vertically along one edge. Spread it flat to toast.
- Toast the Chile: Heat a large, dry 10-inch cast iron skillet over medium heat. Add the ancho chile and toast for 1 to 2 minutes per side until fragrant. Remove from heat, transfer to a medium bowl, cover with water, and set aside to soak.
- Char the Vegetables: Return the skillet to medium heat. Add whole Roma tomatoes, onion wedges, and serrano pepper. Cook until tomatoes and serrano are browned and blistered, and the onion is charred and softened, rotating vegetables to brown evenly. This will take about 15 to 20 minutes.
- Prepare for Blending: Drain the soaked ancho chile and pat dry. Place it in a Vitamix blender along with the charred tomatoes, onion, serrano pepper, garlic cloves, fresh lime juice, avocado oil, and sea salt.
- Blend the Salsa: Blend all ingredients until smooth. Add fresh cilantro and pulse briefly to combine. Taste and adjust seasoning if needed.
- Serve: Pour salsa roja into a bowl and serve immediately with tortilla chips or use as a topping for Mexican dishes.
Notes
- To deepen flavor, make sure to toast the dried ancho chile until fragrant but avoid burning it.
- Feel free to adjust the serrano pepper quantity to control the salsa's heat level.
- This salsa can be refrigerated in an airtight container for up to 5 days.
- Using a cast iron skillet helps char the vegetables evenly and develop smoky flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican