This vibrant Salsa Roja brings authentic Mexican flavors to your table in just 15 quick minutes. Perfect for busy home cooks, this light and healthy sauce contains only 20 calories per serving while delivering a punch of essential nutrients like Vitamin A and C. The bright, fresh ingredients combine to create a versatile condiment that elevates tacos, burritos, or grilled meats. With minimal prep and cooking time, you’ll have a restaurant-quality salsa that’s both nutritious and delicious.
Ingredients for Salsa Roja
- Tomatoes (4): Choose ripe, firm tomatoes for best flavor and texture
- Onion (1/2): Fresh white or yellow onion, peeled and roughly chopped
- Jalapeño (1/2): Remove seeds for milder heat, or keep them for extra spice
- Salt (1/2 teaspoon): Enhances overall flavor, adjust to taste
- Garlic (1 clove): Fresh garlic adds essential aromatic flavor
- Water (1 cup): Helps achieve desired consistency
- Oil (1 teaspoon): Any neutral cooking oil works well
- Chicken bouillon (1 teaspoon): Adds depth and savory notes
Step-by-Step Instructions
- Blend: Combine tomatoes, onion, jalapeño, salt, garlic, and water in blender until smooth
- Heat: Warm oil in a large skillet over medium-high heat
- Cook: Pour in blended mixture, add bouillon, and bring to a gentle boil
- Reduce: Simmer for 10 minutes, stirring occasionally until thickened
- Rest: Allow salsa to cool completely before serving
- Store: Keep in an airtight container in refrigerator for up to 5 days
Storage Tips
This homemade salsa roja stays fresh in an airtight container in the fridge for up to 5 days. The flavors actually get better after a day or two as they blend together! Just give it a quick stir before serving. If you notice any separation, that’s totally normal – just mix it up and you’re good to go.
Heat Level Tips
Want to adjust the spiciness? It’s super easy! Keep all the jalapeño seeds for extra kick, or remove them completely for a milder version. You can also swap in serrano peppers for more heat or use poblanos for a gentler touch. Start with less pepper and taste as you go – you can always add more heat, but you can’t take it away!
Serving Suggestions
This versatile salsa is perfect with crispy tortilla chips, but don’t stop there! Spoon it over tacos, burritos, or scrambled eggs. It makes an amazing topping for grilled chicken or fish, and adds zip to quesadillas. Try mixing a spoonful into your next batch of guacamole for extra flavor. For a fun twist, use it as a spicy dipping sauce for roasted potatoes!
Quick Tips
Use ripe tomatoes for the best flavor – they should be bright red and slightly soft when squeezed. If your salsa is too thick, add water a tablespoon at a time until you reach your perfect consistency. For extra depth, try roasting the tomatoes, garlic, and jalapeño before blending. Your kitchen will smell amazing!
Salsa Roja
Equipment
- Blender or food processor
- Large skillet
Ingredients
- 4 tomatoes
- 1/2 onion
- 1/2 fresh jalapeño pepper seeds removed if you want a mild salsa
- 1/2 teaspoon salt more if needed
- 1 clove garlic
- 1 cup water
- 1 teaspoon oil
- 1 teaspoon chicken bouillon paste (or cube)
Instructions
- Add tomato, onion, jalapeño, salt, garlic and water to a blender or food processor and puree.
- Heat oil in a large skillet over medium high heat. Add salsa to the pan and stir in chicken bouillon.
- Bring mixture to a low boil and cook, stirring occasionally, for about 10 minutes, or until a lot of the liquid has been reduced.
- Allow to cool. Store in the fridge for up to 5 days.
