Best 2 Easy Salsa Roja Recipes

**Salsa Roja: A Versatile Sauce for Every Occasion**

Salsa roja, also known as red salsa, is a staple condiment in Mexican cuisine, adding a vibrant flavor and a touch of heat to various dishes. This versatile sauce can be used as a topping for tacos, burritos, enchiladas, and nachos, or as a dipping sauce for tortilla chips, grilled vegetables, or empanadas. Made with fresh tomatoes, onions, garlic, and chili peppers, salsa roja brings a delightful balance of acidity, sweetness, and spiciness. In this article, we present three unique recipes for salsa roja, each offering a distinct flavor profile to complement different culinary creations. From a classic and mild salsa roja to a smoky and spicy version and a refreshing tomatillo salsa, these recipes cater to various taste preferences and cooking styles. Prepare to embark on a culinary journey as we delve into the world of salsa roja, exploring its versatility and tantalizing flavors.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK & EASY SALSA ROJA

Quick & Easy Salsa Roja image

Make and share this Quick & Easy Salsa Roja recipe from Food.com.

Provided by Leonas

Categories Vegetable

Time 10m

Yield 4 Cups

Number Of Ingredients 11

Ingredients

1 (14 ounce) can Ro-Tel tomatoes, with juice (Tomatoes with Green chiles)
1 (14 ounce) can canned diced tomatoes with juice
1/4 cup yellow onion, minced fine
1/2 large jalapeno pepper, deveined
1 small serrano chilies or 1 medium serrano chili, deveined, minced fine
3 -4 garlic cloves
1 lime, juice of, fresh
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1/2 teaspoon salt
1/3 tablespoon sugar

Steps:

Place onions, jalapeno chile, and garlic into food processor. Pulse several times, until chopped fine.
Place tomatoes into food processor.
Place chopped cilantro, lime juice, salt, and sugar into food processor.
Mince Serrano chile very fine, then saute for a few minutes, until soft, in olive oil. Place inside food processor, oil and all.
Pulse all ingredients together until as smooth or chunky as you like. Taste, add salt if desired, serve with tortilla chips.

Nutrition Facts : Calories 85.6, Fat 3.7, SaturatedFat 0.5, Sodium 905.3, Carbohydrate 13.7, Fiber 1.7, Sugar 5.5, Protein 1.8

EASY SALSA ROJA

Easy Salsa Roja image

This is like the salsa that you get when you have salsa and chips at an authentic Mexican restaurant.

Provided by phatlosz

Categories Sauces

Time 15m

Yield 4 Cups, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (28 ounce) can crushed tomatoes
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 pickled jalapeno pepper
1 tablespoon pickled jalapeno pepper juice
3 tablespoons cilantro
1 1/2 tablespoons white vinegar
1 tablespoon lime juice
1/8 cup onion, chopped

Steps:

Place all the ingredients into a blender. Blend well so onions are cut up finely and all ingredients are mixed together well.
I have found to determine if the salsa is "perfect", it is better to taste it with a tortilla chip rather than with the sauce alone. Sometimes it is perfect the way the recipe is, other times I'll add more of the jalapenos, cilantro, vinegar, lime or salt depending on taste.
Let the salsa the set over night for best flavor. You can eat it after about an hour in the fridge, but over night is best.
This is one of those recipes you'll make a few times and modify to make your own perfect blend of salsa.

Nutrition Facts : Calories 19.1, Fat 0.1, Sodium 269.6, Carbohydrate 4.5, Fiber 1, Sugar 2.6, Protein 0.6

Tips:

Use ripe, fresh tomatoes: The quality of your tomatoes will greatly impact the flavor of your salsa. Choose tomatoes that are ripe, juicy, and have a deep red color.
Roast your tomatoes: Roasting your tomatoes before making salsa adds a delicious smoky flavor. To roast your tomatoes, place them on a baking sheet and drizzle them with olive oil. Roast them at 400 degrees Fahrenheit for 20-30 minutes, or until they are softened and slightly charred.
Use a variety of chiles: Different types of chiles will give your salsa a unique flavor profile. For a mild salsa, use poblano or Anaheim chiles. For a medium salsa, use serrano or jalapeño chiles. For a hot salsa, use habanero or cayenne chiles.
Don't overcook your onions and garlic: Overcooked onions and garlic can make your salsa bitter. Sauté them over medium heat until they are softened and translucent, about 5 minutes.
Use fresh herbs: Fresh herbs like cilantro and basil add a pop of flavor to salsa. Add them to your salsa just before serving.
Season to taste: Every palate is different, so be sure to season your salsa to taste. Add salt, pepper, and lime juice until it reaches your desired flavor.

Conclusion:

With these tips in mind, you can make a delicious and flavorful salsa roja at home. Serve it with your favorite Mexican dishes, or use it as a topping for tacos, burritos, or nachos. Salsa roja is a versatile condiment that can be enjoyed in many different ways. So get creative and experiment with different flavors until you find the perfect salsa for you.