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Salsa Roja Recipe (Red Salsa)
Salsa Roja Recipe – 20 minutes cooking time
Forget the nasty can and jar stuff at the supermarket – this quick and delicious salsa recipe is versatile and a staple of Mexican cooking.
- 5 tomatoes loosely chopped
- 1/2 onion loosely chopped
- 1 jalepeno loosely chooped. Seeds in for hot. Remove for less heat.
- Salt/Peppar to season
- 2 tablespoons olive oil
How to make
Heat oven to 180c and chop tomatoes, onion and jalepeno loosely. This will all be blended later so don’t worry to much about this – just 3-5cm chucks that will cook through nicely.
Put baking paper and olive oil into a baking tin of tray and cook for 15-20 minutes. Some burnt and charcoal bit are fine and add to the flavour. Remove from oven and blend leaving some texture in the salsa. Tip: Place the jalepeno on a naked flame prior to cooking to release the oils and turn up the heat.
Refrigerate and enjoy on tacos, totopos (corn chips) or even as a salsa on eggs!