Salsa Roja


 (Makes about 4 cups)


Blender Additions:



  1. Heat oven using the broil setting.
  2. Line a cookie sheet or pizza pan with a piece of aluminum foil.
  3. Place tomatoes in a single layer on the baking sheet.
  4. Broil tomatoes until darkened and softened on one side; about 4 minutes.
  5. Turn the tomatoes over and broil for about 4 more minutes.
  6. When the tomatoes are cool enough to handle, remove skins.
  7. Place peeled, roasted tomatoes and any juice that accumulated around them in a blender.
  8. Add the jalapeños, garlic, cilantro, onion, and salt to the blender.
  9. Blend or process to a medium to coarse puree.
  10. Heat oil in a skillet on medium-high heat.
  11. When the oil is hot enough to make a drop of the puree sizzle sharply, pour all of the puree into the skillet.
  12. Stirring constantly, let the puree cook for 4 to 5 minutes, until darker and thicker.
  13. Simmer for 10 to 20 minutes or until the salsa is thick enough to coat a spoon.
  14. Taste and adjust salt if necessary.


Not sure how hot your jalapeño and serrano peppers are? Cut off the stem and press the cut end of the stem to your tongue. If you feel a slight burning sensation in your mouth the pepper is mild. If your mouth fills up with a burning sensation rapidly the pepper is about medium. If your mouth feels like it is on fire it is a hot pepper.

Adjust the type and number of chile peppers you use in your salsa based on how hot you want the salsa to be.

Use this sauce when making chicken enchiladas rojas.

This sauce can be served as a condiment for pork street tacos.

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