Authentic Mexican Salsa Roja with Roasted Tomatoes and Chilies
This traditional Mexican salsa roja is smoky, flavorful, and deeply satisfying. The combination of roasted tomatoes, garlic, onion, and rehydrated chilies creates a bold and authentic flavor that pairs perfectly with tacos, grilled meats, quesadillas, or simply as a dip for tortilla chips.
Ingredients
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5 medium ripe tomatoes
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3 dried guajillo chilies ️ (stems and seeds removed)
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2 dried ancho chilies ️ (stems and seeds removed)
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2 cloves garlic (unpeeled)
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1/2 medium white onion (peeled and halved)
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1 small jalapeño or serrano pepper (optional, for extra heat)
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1 tablespoon olive oil
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1 teaspoon cumin powder
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1 teaspoon salt (or to taste)
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1/4 teaspoon black pepper
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1/2 cup fresh cilantro leaves
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Juice of 1 lime
Directions
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Roast the vegetables:
Heat a skillet or griddle (comal) over medium-high heat. Place the tomatoes, garlic, and onion directly on it, roasting until lightly charred on all sides. Remove and set aside. -
Toast the chilies:
In a separate pan, toast the guajillo and ancho chilies for 30–60 seconds per side until fragrant (do not burn). -
Soften the chilies:
Transfer the toasted chilies to a bowl and cover with hot water. Let them soak for 15 minutes until softened. -
Blend the salsa:
Peel the roasted garlic, then add it to a blender with roasted tomatoes, onion, softened chilies, jalapeño (if using), cumin, salt, pepper, cilantro, and lime juice. Blend until smooth. Add 1–2 tablespoons of the chili soaking liquid if needed for a thinner consistency. -
Simmer for depth:
Heat olive oil in a saucepan over medium heat. Pour in the blended salsa and simmer for 10 minutes to deepen the flavor. -
Serve:
Enjoy warm or cooled with tacos, grilled meats, eggs, or chips.
⏱️ Time & Nutrition
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Prep Time: 15 minutes
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Cooking Time: 20 minutes
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Total Time: 35 minutes
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Servings: 6
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Calories: ~35 kcal per serving
This salsa gets even better after resting a few hours in the fridge as the flavors meld together.