Salsa Roja Recipe: Easy Red Salsa with Dried Chiles
This classic Salsa Roja is made with roasted tomatoes, chili peppers, and garlic for a bold, smoky flavor. It’s perfect for dipping, drizzling over tacos, or mixing into your favorite dishes.
Heat a dry skillet over medium heat. Add the tomatoes cut-side down and roast until charred, about 5 minutes. Flip and cook for another 3–4 minutes, then set aside.
In the same skillet, toast the dried chiles for about 30 seconds per side until fragrant, then place them in a bowl and cover with hot water. Let soak for 5 minutes.
In a blender, combine the roasted tomatoes, rehydrated chiles, garlic, onion, salt, cumin, and ½ cup of water. Blend until smooth.
Heat the vegetable oil in the skillet over medium heat, then pour in the salsa. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
Taste and adjust seasoning as needed. Let cool slightly before serving.
Store in an airtight container in the refrigerator for up to a week.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.