Skip to main content

Salsa Roja

This fresh and spicy red salsa can be used with a variety of dishes including tacos and enchiladas and for dipping most anything.
Bowl of textured tomato salsa.
Prep time: 10 minutes
Cook time: 25 minutes
Makes: 1 ½ cups
Nutrition Facts: View label

Ingredients

3 dried chiles de árbol (omit for mild salsa or see Notes)
3 medium tomatoes, stems removed
¼ medium onion, cut into big chunks
3 serrano peppers (use ¼ to ½ bell pepper for mild salsa)
1 clove garlic, unpeeled
¼ teaspoon each salt and black pepper
2 Tablespoons chopped cilantro

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. On a dry skillet on medium heat, grill chiles de árbol until lightly toasted, about 2 to 3 minutes on each side.
  4. In a blender, grind the toasted chiles until pieces are small.
  5. Place vegetables and garlic on the skillet. Grill on medium heat until soft, about 10 minutes. Move around a few times to brown all edges.
  6. Remove peel from garlic. Add garlic, vegetables, salt and pepper to the blender. Pulse 4 to 5 times, to a thickness you like.
  7. Move salsa to a bowl. Stir in cilantro and serve.
  8. Refrigerate leftovers within 2 hours.

Notes

  • You can substitute the chile de árbol (dry) with ¼ teaspoon of ground chile de árbol.
  • To reduce the spiciness, use less (or no) chile de árbol.
  • No serrano peppers? Use jalapeño peppers or other hot peppers.
  • The spiciness of the peppers can vary depending on the growing conditions. Peppers usually have a higher level of heat during hot summer months.
  • Chop the leaves and stems of cilantro; all parts are flavorful.
  • No blender? Use a knife or grind with a stone, mortar or molcajete.
  • Store in the refrigerator for up to 1 week.

Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.

Comments

Great tasting and simple salsa recipe! Made this for a class and class elected to have the salsa medium. For this reason I used 1 serrano pepper and 2 chiles de árbol. Fantastic taste and can imagine it will be even better in summer with fresh ingredients. 

Grilling the veggies first adds a rich depth of flavor. I made this in Aug. with veggies bought from a local farm stand. It was delicious with chips, added to a rice and bean bowl, and on eggs. My serrano peppers were pretty hot from the Aug. heat so I didn't add chile de arbol. I usually buy jars of salsa, but this simple recipe showed me that I can make my own. 

Thanks for this simple and tasty recipe for salsa. I have a feeling that this will be good with any variety of peppers. Tonight we used dried cayenne peppers instead of chile de arbol and fresh poblano instead of serrano. It had just the right amount of spice; cilantro adds more bright flavor!

What an easy and flavorful salsa! I made two batches for a party. One with three peppers for the spicy crowd and one with no peppers for the mild folks. The all loved both. Thanks.

You might also like...

Recipes A to Z (without photos)

Bell Pepper Salad
Red, yellow and green bell pepper strips are mixed with onion slices and dressing for a light and crunchy salad.

Bell Pepper Salad

This 4-ingredient salad is crunchy, tangy and colorful! The perfect addition to any meal.
Prepare:
5 minutes
Makes:
6 cups
Stuffed Cabbage Rolls
Two tightly wrapped cabbage rolls covered in tomato sauce with a parsley garnish.

Stuffed Cabbage Rolls

This variation of an old and much-loved recipe can be changed in many ways depending on the ingredients you have on hand.
Prepare:
30 to 45 minutes
Cook:
1 hour
Makes:
12 rolls
Mushroom Bulgur Pilaf
A wooden bowl with bulgur, mushrooms and spinach.

Mushroom Bulgur Pilaf

A hearty side dish with whole grains, veggies and flavored with a savory broth. Add a protein to make it a satisfying main dish.
Prepare:
10 minutes
Cook:
30 to 40 minutes
Makes:
4 Cups
Sautéed Cauliflower Rice
Two bowls of grated cauliflower garnished with parsley.

Sautéed Cauliflower Rice

A fun alternative to rice, this cauliflower rice is a great way to add more veggies to your meals.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
4 cups
Turkey Stroganoff
Casserole dish of creamy noodles with peas and turkey topped with crushed corn flakes.

Turkey Stroganoff

Comforting macaroni with a creamy mushroom sauce and tasty peas. Ready in under an hour!
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Baked Tofu
Marinated tofu cubes are baked and combined with stir-fry vegetables and shown over bowls of brown rice.

Baked Tofu

Choose your marinade for a simple and delicious way to prep baked tofu.
Prepare:
1 hour
Cook:
30 minutes
Makes:
3 Cups