This Easy Homemade Salsa Roja is full of fresh flavors and just needs six simple ingredients! It’s perfect for dipping chips or adding to your favorite dishes.
You can whip this up in no time, and trust me, it’s way better than store-bought! I love serving it at parties—just watch it disappear! 🌶️
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are key for a fresh taste. If you’re short on time, canned tomatoes also work well, but opt for whole canned for the best texture. I usually choose Roma tomatoes for their rich flavor.
Onion: White onion brings a nice sharpness to the salsa. You can swap it out for red onion for a milder flavor or even green onions if you prefer a lighter taste.
Jalapeño Peppers: Adjust the heat by using 1 or 2 jalapeños. For a milder salsa, deseed them or swap for a sweeter pepper, like bell pepper. If you love heat, consider adding a serrano pepper instead!
Garlic: Roasted garlic adds depth to the flavor. If you’re not a garlic fan, you can reduce the amount or use garlic powder for a milder taste.
Cilantro: Fresh cilantro is classic in salsa, but if you’re not a fan, try fresh parsley instead. It won’t be the same, but it will still taste great!
Salt: Always taste your salsa before adding more salt. It enhances the flavors, but you can also use lime juice for a fresher taste!
How Do You Roast Veggies for Salsa?
Roasting gives your salsa a lovely flavor! Here’s how to do it right:
- Preheat your skillet or comal on medium-high heat without oil.
- Add tomatoes, jalapeños, quartered onion, and garlic cloves, turning occasionally for even roasting.
- Look for charred spots and softening—this takes about 8-10 minutes. Let them cool slightly before blending!
This step adds a nice smoky element to your salsa, enhancing that fresh taste. Enjoy making it! 🌶️
Easy Homemade Salsa Roja Recipe with 6 Ingredients
Ingredients You’ll Need:
- 4 medium ripe tomatoes
- 1/2 medium white onion
- 1-2 jalapeño peppers (adjust for desired heat)
- 2 cloves garlic
- 1/4 cup fresh cilantro leaves
- Salt to taste
How Much Time Will You Need?
This delicious Salsa Roja takes about 15 minutes of prep and roasting time, and then a little extra time of about 15-20 minutes for the flavors to meld. Total, you’re looking at around 30-35 minutes from start to finish! Perfect for a quick appetizer or addition to a meal.
Step-by-Step Instructions:
1. Preheat the Skillet:
Start by preheating a dry skillet or comal over medium-high heat. This will help to char the vegetables and bring out their flavors.
2. Roast the Vegetables:
Add the tomatoes, jalapeños, garlic cloves, and quartered onion onto the skillet. Roast them, turning occasionally, until the tomatoes and jalapeños have some charred spots and are softened, which should take about 8-10 minutes.
3. Prepare the Garlic:
Once roasted, be sure to remove the garlic skins and discard them. The roasted garlic adds great flavor!
4. Blend Your Ingredients:
Next, transfer the roasted tomatoes, jalapeños, garlic, and onion into a blender or food processor. Add the fresh cilantro leaves and a pinch of salt to enhance the taste.
5. Blend to Your Liking:
Blend everything together until you achieve your desired salsa consistency—whether you like it smooth or slightly chunky, it’s up to you!
6. Taste and Adjust:
Before serving, taste your salsa. If you want more heat, feel free to add more jalapeño or some extra salt if needed!
7. Let the Flavors Meld:
Pour the salsa into a bowl and let it sit for about 15-20 minutes. This resting time helps all the wonderful flavors come together.
8. Serve and Enjoy:
Now it’s time to enjoy your fresh Salsa Roja! Serve it with tortilla chips, tacos, or as a flavorful addition to any of your favorite Mexican dishes. Enjoy every bite!
FAQ About Easy Homemade Salsa Roja
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned tomatoes are a great alternative when fresh ones aren’t available. Opt for whole canned tomatoes for the best texture, and make sure to drain them slightly before roasting.
How Can I Make This Salsa Less Spicy?
To reduce the heat, simply use fewer jalapeños or remove the seeds and membranes before roasting. You can also mix in a bit of diced bell pepper for sweetness without adding heat.
How Should I Store Leftover Salsa Roja?
Store any leftover salsa in an airtight container in the fridge for up to 3 days. The flavors may intensify as it sits, which makes it even tastier!
Can I Freeze Salsa Roja?
Yes, you can freeze Salsa Roja! Just pour it into a freezer-safe container with some space at the top (to allow for expansion) and it can be stored for up to 3 months. Thaw in the refrigerator before using!
