Homemade Salsa Roja Recipe: Easy Red Salsa with Dried Chiles
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There’s nothing quite like the smoky, rich flavor of homemade salsa roja! This traditional Mexican red salsa is way better than anything you’ll find in a jar at the store. Made with dried chiles and roasted tomatoes, it’s got that deep, complex taste that makes everything better.
What is Salsa Roja?
Salsa roja simply means “red salsa” in Spanish. It’s a classic Mexican sauce made with tomatoes and dried red chiles. The dried chiles give it a smoky flavor that’s different from fresh salsa verde (green salsa). You’ll find roja salsa served at Mexican restaurants, but making it at home is easier than you might think!
Why we Love Making Homemade Salsa Roja
This salsa roja recipe is perfect for busy families because it takes just 25 minutes from start to finish and uses simple ingredients you can find at any grocery store. You’ll save money compared to buying fancy restaurant-style salsas, and you’ll know exactly what’s in it – no weird preservatives or artificial ingredients. Just a deep delicious flavor that you’ll crave.
Key Ingredient Notes
Roma tomatoes are the best choice for this salsa because they’re meatier and have less water than regular tomatoes. This means your salsa won’t be watery! Look for tomatoes that feel heavy and have good color.
Guajillo chiles are the star of this recipe – they’re mild with a sweet, fruity flavor and beautiful red color. You’ll find them in the Mexican food section of most grocery stores. They’re bigger than your thumb and dark red.
Arbol chiles bring the heat! These little skinny chiles pack a punch, so start with just one if you’re not sure about spice levels. You can always add more next time.
Cumin adds that warm, earthy flavor that makes this taste like restaurant salsa. Just a little bit makes a big difference.
The roasting and toasting steps are what make this salsa special – don’t skip them! Charring the tomatoes and toasting the chiles in a dry pan brings out amazing smoky flavors you just can’t get any other way.
Quick Overview: How to Make Salsa Roja
Making salsa roja is really just four simple steps.
First, you’ll char your tomato halves in a hot, dry skillet until they get those beautiful black spots – this adds incredible flavor.
Next, toast the dried chiles in the same pan for just 30 seconds per side until they smell amazing, then soak them in hot water to soften up.
Third, throw everything in your blender with the garlic, onion, and seasonings until it’s smooth.
Finally, cook the blended salsa in a little oil for about 5 minutes to thicken it up and let all those flavors come together.
The whole thing takes about 25 minutes, and most of that is just waiting for things to roast or simmer!
Common Questions About Salsa Roja
How spicy is roja salsa? With 2 arbol chiles, it has a medium heat level. If you want it milder, use just 1 arbol chile or skip them completely. For more heat, add 1-2 more arbol chiles.
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Can I make this ahead of time? Yes! This roja salsa actually tastes better the next day after the flavors have time to blend together. Store it in the fridge for up to a week.
What if I can’t find guajillo chiles? You can substitute with ancho chiles or New Mexico chiles. Each will give a slightly different flavor, but still delicious.
Can I freeze this salsa? Absolutely! Freeze it in ice cube trays, then transfer to freezer bags. Perfect for adding to recipes later.
Why do I need to toast the chiles? Toasting brings out the natural oils and makes the chiles more flavorful. It only takes a minute and makes a huge difference!
Recipe Variations
Smoky version: Add 1 chipotle chile in adobo sauce when blending Sweeter version: Add 1 teaspoon brown sugar Restaurant-style: Blend in ¼ cup chicken broth instead of water Chunky version: Pulse the blender instead of blending smooth.
What to Serve with Salsa Roja
This versatile salsa goes perfectly with so many dishes! Start with our homemade tortilla chips recipe for the ultimate snack – nothing beats fresh chips with fresh salsa and guacamole! For dinner, this salsa roja is amazing spooned over our slow cooker pork carnitas in soft tacos or burrito bowls. It also makes a fantastic topping for our fajita stuffed chicken – the smoky chile flavors complement the seasoned chicken perfectly.
You can even serve it as a dipping sauce with our baked turkey meatballs for a fun Mexican twist on a family favorite. Beyond these recipes, try it with scrambled eggs for breakfast, grilled steak or chicken, quesadillas, or even mixed into rice for Spanish rice. The smoky, rich flavor of this salsa makes everything taste better, so don’t be afraid to get creative with how you use it!
Storage Tips
Best Way To Store
Keep your salsa roja fresh by storing it in a glass jar or an airtight container in the refrigerator. It’ll stay good for up to a week. The flavors actually gets better and mellow out after a day or two.
This roja salsa freezes really well! Since it’s a cooked salsa, it holds up much better in the freezer than fresh salsas do.
How to freeze it: Pour the cooled salsa into freezer-safe containers or ice cube trays. If you use ice cube trays, once the salsa cubes are frozen solid, pop them out and store them in freezer bags. This way you can grab just the amount you need for a recipe. Roja salsa will keep in the freezer for up to 6 months.
How to thaw it: The easiest way is to move it from the freezer to the fridge and let it thaw overnight. If you’re in a hurry, you can thaw it in the microwave using the defrost setting, stirring every 30 seconds. You can also add frozen salsa cubes directly to hot dishes like scrambled eggs, rice, or soup – they’ll thaw and heat up quickly.
After thawing: Give it a good stir since it might separate a little bit. The texture will be slightly different from fresh – maybe a tiny bit more watery – but the flavor will still be fantastic. If it seems too thin, just simmer it in a pan for a few minutes to thicken it back up.
This makes the recipe even more convenient for busy families – you can make a big batch and have homemade salsa ready whenever you need it!
Try This Recipe and Let Us Know!
We’d love to hear how your salsa roja turned out! Did you make it spicier with extra arbol chiles? Maybe you tried it on something unexpected like scrambled eggs or grilled fish? Drop a comment below and tell us about your experience – other home cooks love reading about real results from real kitchens.
If this recipe worked well for you and your family enjoyed it, please give it a 5-star rating! Your reviews help other busy parents and home cooks discover recipes that actually work. Plus, we read every single comment and love hearing your creative serving ideas and recipe tweaks. Did you make any changes that turned out great? Share them with the community – you might just inspire someone else’s new favorite way to enjoy homemade salsa!
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