Here’s an authentic Mexican Salsa Roja recipe, just like abuela would make — simple, bold, and bursting with real flavor:
🌶️ Authentic Mexican Salsa Roja
Ingredients:
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4–5 medium ripe Roma tomatoes
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2–3 dried chile de árbol (for heat, optional)
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2 dried guajillo chiles, stemmed and seeded
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1–2 cloves garlic, peeled
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¼ small white onion
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½ tsp salt (to taste)
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1 tbsp oil (vegetable or avocado oil for frying)
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Optional: a splash of water for thinning
🔥 Instructions:
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Toast the chiles (optional but recommended):
In a dry skillet over medium heat, lightly toast the dried chiles for 10–15 seconds per side until fragrant. Don’t let them burn, or they’ll turn bitter. Remove and set aside. -
Boil or roast the tomatoes:
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Option 1: Simmer the tomatoes in water for 8–10 minutes until soft.
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Option 2: For deeper flavor, roast the tomatoes, garlic, and onion in a dry skillet or under a broiler until charred.
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Blend it all:
In a blender or molcajete (traditional mortar and pestle), combine:-
Cooked or roasted tomatoes
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Toasted chiles
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Garlic, onion, and salt
Blend until smooth. Add a splash of water only if needed for blending.
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Cook the salsa (important step):
Heat 1 tbsp of oil in a skillet over medium heat. Carefully pour in the salsa (it may splatter!) and simmer for 5–10 minutes, stirring occasionally. This deepens the flavor and thickens the texture.
🌮 How to Use:
Serve warm or chilled with tacos, grilled meats, quesadillas, tamales, or tortilla chips.
🇲🇽 Pro Tips:
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For a smoky version, use fire-roasted tomatoes or add a dried chipotle chile.
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Use a molcajete for a chunky, rustic texture.
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Adjust chile quantity to your heat preference — chile de árbol = spicy, guajillo = mild/sweet.
