Authentic Mexican Salsa Roja Recipe
Instructions:
Toast the Chiles (Optional but Adds Flavor):
Heat a dry skillet and lightly toast the dried chiles (about 30 seconds on each side). Don’t burn them or they’ll turn bitter.
Boil or Roast the Base:
In a pot, boil tomatoes, garlic, and onion together until the tomatoes are soft (about 10 minutes).
Alternative: Roast the tomatoes, garlic, and onion in a dry pan or under a broiler for a smokier flavor.
Blend It All:
In a blender, combine the boiled/roasted vegetables, toasted chiles, cumin (if using), and 1/4 cup water. Blend until smooth. Add more water for a thinner consistency.
Cook the Salsa (Traditional Touch):
In a pan, heat 1 tbsp oil and pour in the blended salsa. Simmer uncovered for 10 minutes. Add salt to taste and cilantro if desired.
Cool and Store:
Let it cool, pour into a glass jar, and refrigerate. Keeps up to 1 week.
🌮 How to Use
On tacos (carnitas, barbacoa, asada)
Over scrambled eggs or chilaquiles
With tamales or gorditas
As a base for enchiladas or soups