Skip to main content

Salsa Roja

This fresh and spicy red salsa can be used with a variety of dishes including tacos and enchiladas, with eggs and for dipping most anything.
Bowl of textured tomato salsa.
Prep time: 10 minutes
Cook time: 25 minutes
Makes: 1 1/2 cups
Nutrition Facts: View label

Ingredients

3 dried chiles de árbol (omit for mild salsa or see Notes)
3 medium tomatoes, stems removed
1/4 medium onion, cut into big chunks
3 serrano peppers (use 1/4 to 1/2 bell pepper for mild salsa)
1 clove garlic, unpeeled
1/4 teaspoon each salt and pepper
2 Tablespoons chopped cilantro

Directions

  1. Wash hands with soap and water.
  2. On a dry skillet on medium heat, grill chiles de árbol until lightly toasted, about 2 to 3 minutes on each side.
  3. In a blender, grind the toasted chiles until pieces are small.
  4. 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. 
  5. Remove peel from garlic. Add garlic, vegetables, salt and pepper to the blender. Pulse 4 to 5 times, to a thickness you like.
  6. Move salsa to a bowl. Stir in cilantro and serve.
  7. Refrigerate leftovers within 2 hours.

Notes

  • You can substitute the chile de árbol (dry) for 1/4 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

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)

Gingerbread Pancakes
Stack of golden, fluffy pancakes.

Gingerbread Pancakes

A fun, twist on a breakfast favorite, that is perfect for the holiday season.
Prepare:
10 minutes
Cook:
5 minutes
Makes:
8 pancakes (4-inch)
Pumpkin Breakfast Cookies
Photo of Breakfast Pumpkin Cookies

Pumpkin Breakfast Cookies

Soft pumpkin breakfast cookies made with canned pumpkin, whole wheat, and warm fall spices.
Prepare:
20 minutes
Cook:
10 minutes
Makes:
48 Cookies
Cabbage Stir-Fry
Photo of Cabbage Stir-Fry

Cabbage Stir-Fry

Quick and easy lunch or dinner option packed with veggies and ready in 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
5 Cups
Potato Turnip Gratin
Photo of Potato Turnip Gratin

Potato Turnip Gratin

Rich and creamy root vegetables, flavored with tangy parmesan cheese and topped with crunchy breadcrumbs.
Prepare:
30 minutes
Cook:
60 minutes
Makes:
4 Cups
Tuna Quesadillas
Plate of tortillas folded over a tuna, vegetable and cheese mix.

Tuna Quesadillas

10-minute lunch idea with sweet peppers and melted cheese.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 Quesadillas
Green and Orange Chicken Salad
Large bowl of mandarin orange and chicken salad.

Green and Orange Chicken Salad

A bright and flavorful salad with a toasty soy dressing.
Prepare:
20 minutes
Makes:
12 cups