Best 7 Quick Easy Salsa Roja Recipes

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Salsa Roja, a vibrant and versatile condiment, is a staple in Mexican cuisine, adding a burst of flavor to a myriad of dishes. This zesty sauce is commonly employed as a topping for tacos, enchiladas, burritos, and nachos, enhancing their savory appeal. Beyond its traditional culinary applications, Salsa Roja has gained popularity as a flavorful addition to eggs, grilled meats, and even pizza, showcasing its culinary versatility. This article presents a collection of Salsa Roja recipes, ranging from classic to contemporary variations, each offering a unique taste experience. From the traditional Salsa Roja, characterized by its blend of tomatoes, chilies, and onions, to the Salsa Roja Asada, which incorporates grilled tomatoes and serrano peppers for a smoky flavor, this article caters to diverse preferences. Additionally, the Salsa Roja de Aguacate, featuring avocado for a creamy texture and subtle flavor, and the Salsa Roja de Piña, which introduces the tropical sweetness of pineapple, offer refreshing twists on the classic recipe. With step-by-step instructions and culinary insights, this article empowers home cooks to recreate these delectable Salsa Roja recipes, elevating their culinary creations with authentic Mexican flavors.

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

SALSA ROJA



Salsa Roja image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 1h45m

Yield 4 cups

Number Of Ingredients 10

6 ounces dried guajillo chiles, stems removed
1/2 cup fresh cilantro leaves and stems, roughly chopped
8 cloves garlic
1 medium onion, sliced thin
One 14.5-ounce can diced fire-roasted tomatoes
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lime
Yellow and blue tortilla chips, for serving

Steps:

  • Place the chiles, cilantro, garlic and onion in a medium Dutch oven. Pour in enough water to cover the ingredients, 5 to 6 cups. Bring the water to a boil and allow everything to bubble for 1 to 2 minutes. Remove the pot from the heat and cover. Steep until the chiles have softened and the liquid has cooled, about 45 minutes.
  • Transfer the contents of the Dutch oven to a blender using tongs and a ladle. Process everything until well combined, about 1 minute. Remove the lid of the blender and add the tomatoes and olive oil. Blend for another 30 seconds.
  • Place a mesh strainer over the Dutch oven and pour the puree into it. Use the back of a spoon or spatula to slowly help all of the liquid through the strainer. Discard the pulp. Bring the strained roja to a boil, reduce the heat and simmer for 10 minutes. Turn off the heat and allow it to cool completely.
  • Stir in the salt, black pepper and lime juice. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy with tortilla chips or anything that needs a little kick.

SALSA ROJA



Salsa Roja image

Provided by Tyler Florence

Categories     condiment

Time 55m

Yield about 3 cups

Number Of Ingredients 15

1 dried ancho chile, stemmed and seeded
1 dried Anaheim chile, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1 tablespoon dried oregano, preferably Mexican
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 cup hot water
8 plum tomatoes, quartered
1 medium Spanish onion, sliced
3 garlic cloves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 sprigs cilantro
1 tablespoon sugar
1 lime, juiced

Steps:

  • Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.
  • Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).
  • Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Transfer to a large serving bowl and serve.

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

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

SALSA ROJA



Salsa Roja image

A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week.

Provided by unsane1047

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 25m

Yield 32

Number Of Ingredients 12

1 quart vegetable stock
8 large dried ancho chiles, stemmed and seeded
3 plum tomatoes, chopped
1 small onion, chopped
1 small dried red chile, stemmed and most seeds discarded
3 cloves garlic, chopped
1 tablespoon light brown sugar
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cider vinegar

Steps:

  • Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.
  • Cover saucepan and remove from heat; let stand for 10 minutes.
  • Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.

Nutrition Facts : Calories 21.9 calories, Carbohydrate 3.4 g, Fat 0.9 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 156.6 mg, Sugar 0.7 g

SALSA ROJA



Salsa Roja image

Preparing homemade salsa lets you alter the flavor to fit your palate. Whip this easy snack together and serve with fresh veggies or. my favorite, lime tortilla chips. -Amber Massey, Coppell, Texas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 7 cups.

Number Of Ingredients 14

1 can (28 ounces) whole tomatoes, drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
1 can (10 ounces) diced tomatoes and green chiles, drained
1 medium onion, quartered
2 banana peppers, seeded and coarsely chopped
2 jalapeno peppers, seeded and coarsely chopped
3 garlic cloves, minced
2 teaspoons salt
1/4 teaspoon ground cumin
1/2 cup minced fresh cilantro
1/4 cup lime juice
2 medium ripe avocados, peeled and cubed
Tortilla chips

Steps:

  • Place the first 10 ingredients in a food processor; cover and process until chopped. Add cilantro and lime juice; cover and pulse until combined. , Transfer to a bowl; stir in avocados. Serve with tortilla chips.

Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

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

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

FAST AND SIMPLE SALSA



Fast and Simple Salsa image

So quick but so tasty!

Provided by Mom Van

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 15m

Yield 28

Number Of Ingredients 5

6 large tomatoes, chopped
1 onion, chopped
¾ cup green chile peppers, chopped
1 teaspoon vinegar
1 teaspoon salt

Steps:

  • Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

Nutrition Facts : Calories 10.3 calories, Carbohydrate 2.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 85.5 mg, Sugar 1.4 g

Tips:

  • For a smoky flavor, roast the tomatoes and garlic before blending.
  • Use ripe, juicy tomatoes for the best flavor.
  • Add a serrano or jalapeño pepper for a spicy kick.
  • If you like your salsa chunky, dice the tomatoes and onions instead of blending them.
  • For a smoother salsa, blend the ingredients until they are completely pureed.
  • Taste the salsa and adjust the seasonings as needed.
  • Serve the salsa immediately or store it in the refrigerator for up to 5 days.

Conclusion:

This easy salsa roja recipe is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for tacos, burritos, enchiladas, and other Mexican dishes. It can also be used as a dip for chips, vegetables, or crackers. With just a few simple ingredients and a few minutes of your time, you can make a delicious salsa roja that will brighten up any meal.

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