Smoky roasted tomato and chile red salsa
Salsa Roja
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Servings
8
2 cups
Difficulty
Easy
Cost
Budget
$
Salsa Roja
Smoky roasted tomato and chile red salsa
★4.3(24)
A rich, smoky red salsa made from fire-roasted tomatoes and dried chiles. The quintessential Mexican table salsa with deep, complex flavor that works on everything from chips to eggs.
5m
Prep Time
15m
Cook Time
20m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Salsa roja is the red counterpart to salsa verde and appears on virtually every Mexican table. Roasting the tomatoes and toasting dried chiles builds layers of smoky, earthy, slightly sweet flavor.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 6 Roma tomatoes
- 2 dried árbol chiles
- 1 dried guajillo chile
- 2 cloves garlic, unpeeled
- ¼ onion
- Salt to taste
Instructions
- 1
Roast tomatoes, garlic, and onion under the broiler for 10-12 minutes, turning once, until charred.
- 2
Toast dried chiles in a dry skillet for 30 seconds per side until fragrant and pliable.
- 3
Soak toasted chiles in hot water for 10 minutes, then drain.
- 4
Blend roasted tomatoes, peeled garlic, onion, soaked chiles, and salt until smooth.
- 5
Simmer the blended salsa in an oiled saucepan for 5 minutes to deepen the flavor. Adjust seasoning and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Dried árbol chilesCrushed red pepper flakes (½ tsp)
Less complex but adds heat
Roma tomatoesFire-roasted canned tomatoes (14 oz can)
Quick substitute with good flavor
Tips & Storage
Pro Tips
Add more árbol chiles for extra heat or fewer for a milder salsa.
Frying the blended salsa in a hot pan concentrates the flavor—do not skip this step.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (0mg) · 8 servings
Calories20
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates0g
Fat4g
Fiber100mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What are chiles de árbol?
- Small, thin dried chiles with moderate heat, available in most grocery stores.
- Can I use canned tomatoes?
- Yes, use fire-roasted canned tomatoes for a similar charred flavor.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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