Mexican Food

Recipe: Salsa Roja

After making a salsa verde, I knew it was time to tackle Salsa Roja. It’s also a perfect accompaniment for chips and would look killer in any football Sunday spread. I didn’t want to go too spicy because the salsa verde definitely had a little bit of a kick.

I am so happy with how this turned out, my friends and I devoured all of the salsa and this will be in my regular football snack rotation.


Salsa Roja


  • 2 pounds roma tomatoes, chopped
  • 1 small white onion, chopped
  • 2 jalapeños, chopped
  • 2 cloves garlic, chopped
  • ¼ cup chopped cilantro
  • Juice from half a lime
  • 2 tablespoons olive oil
  • ¼ teaspoon cumin
  • Salt to taste


  1. Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor/blender. Process until fairly smooth.
  2. Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
  3. Add cumin and bit of salt.
  4. Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
  5. Season with salt if needed and stir.
  6. Cool and refrigerate until ready to use.


You can add more lime, cilantro, or jalapeños to adjust to your personal preferences.


Salsa Roja


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