This Easy Salsa Roja is fresh, zesty, and super simple to make! With just six ingredients, you’ll get a tasty blend of tomatoes, onions, jalapeños, and more. Perfect for chips or tacos!
Making this salsa is a breeze! I love whipping it up in minutes, and it always impresses friends at parties. Just remember, the spicier the peppers, the more kick it has—so choose wisely! 🌶️
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are crucial for flavor. If you can get fresh ones, they beat canned any day! But if they’re out of season, use canned diced tomatoes for a more consistent taste.
Onion: A small white onion is perfect here, offering a nice sharpness. You could use yellow onions as a substitute, though they may be slightly sweeter.
Garlic: Fresh garlic adds a great depth of flavor. If you’re in a pinch, garlic powder can work, but fresh is always better for this recipe!
Jalapeño Peppers: Adjust the heat by using one or two jalapeños. For less spice, try bell peppers, or for more heat, serrano peppers are a great choice.
Cilantro: This adds a fresh pop! If you’re not a fan, try fresh parsley instead for a different touch.
Salt: Just a pinch really brings all the flavors together. Don’t skip it, but you can use sea salt or kosher salt based on your preference.
How Do I Roast My Ingredients for the Best Flavor?
Roasting your ingredients is the key to bring out those deep, lovely flavors! Here’s how to do it:
- Heat your skillet to medium-high. The pan should be hot enough to get a nice char on the veggies.
- Cut your tomatoes and onion in halves or quarters. This helps them roast evenly.
- Keep turning the vegetables occasionally. Look for blackened spots, which adds smoky goodness!
- Be careful with the garlic. Once it turns golden, it can go from perfect to burnt quickly.
Once everything’s roasted, blend it until you reach the consistency you like. I often go for a slightly chunky salsa—it feels more rustic! Enjoy your homemade salsa!
Easy Salsa Roja Recipe With 6 Simple Ingredients
Ingredients You’ll Need:
- 4 medium ripe tomatoes
- 1 small white onion
- 2 cloves garlic
- 1-2 jalapeño peppers (adjust to heat preference)
- 1/4 cup fresh cilantro leaves
- Salt to taste
How Much Time Will You Need?
This tasty salsa will take around 15 minutes to prepare, plus about 10 minutes for roasting. In just under half an hour, you’ll have fresh salsa ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Skillet:
Start by preheating a skillet or griddle over medium-high heat. This will get it nice and hot for roasting your ingredients!
2. Roast the Vegetables:
Place the tomatoes, onion (cut in halves or quarters), garlic cloves (leave them unpeeled), and jalapeños onto the hot skillet. Roast them, turning occasionally, for about 8-10 minutes. You’re looking for charred and softened veggies, with the garlic skin turning slightly blackened.
3. Peel the Garlic:
Once everything is roasted, carefully remove the garlic from the skillet. Peel off the skins and discard them. Your kitchen should smell amazing right about now!
4. Blend It Up:
Transfer the roasted tomatoes, onion, garlic, and jalapeños into a blender or food processor. This is where the magic happens!
5. Add Cilantro and Salt:
Add the fresh cilantro and a pinch of salt to the blender. The cilantro really brings a fresh flavor to the salsa!
6. Blend to Your Liking:
Blend the mixture until you reach your preferred salsa consistency. Whether you like it smooth or slightly chunky, it’s all up to you!
7. Taste and Adjust:
Give your salsa a taste! If you want more spice, add extra jalapeño or salt to suit your liking. Remember, it’s your salsa!
8. Serve and Enjoy!
Serve your homemade salsa immediately with tortilla chips, or use it as a topping for tacos, burritos, or grilled meats. Enjoy the deliciousness of your fresh salsa roja!
FAQ about Easy Salsa Roja Recipe
Can I Use Canned Tomatoes Instead of Fresh?
Yes, you can use canned tomatoes if fresh ones aren’t available. Look for quality canned diced or whole tomatoes. Just make sure to drain excess liquid to avoid a watery salsa.
How Do I Make This Salsa Spicier?
If you want more heat, feel free to add more jalapeños! You can also include the seeds from the peppers, as they contain most of the spice. For an even spicier kick, substitute some jalapeños with serrano peppers.
How Long Does This Salsa Keep in the Fridge?
Store your salsa in an airtight container in the fridge for up to 3-5 days. If it seems watery after a day or two, just stir it up before serving!
Can I Freeze Salsa Roja?
Absolutely! Salsa roja can be frozen for up to 3 months. Just place it in a freezer-safe container, leaving some room for expansion. Thaw it in the fridge overnight and give it a good stir before serving!
