Name: 25 Minute Fresh Homemade Salsa Roja
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb roma tomatoes ((or tomatoes on the vine)); 1 large white onion; 2 serrano peppers ((or jalapeno or fresno peppers)); 1 poblano pepper; 1 red bell pepper; 3 cloves garlic; 2 teaspoons diamond crystal kosher salt ((use half as much of any other brand))

Jump to Recipe Jump to Video

This post may contain affiliate links

This recipe for roasted tomato salsa roja packs a punch of fresh flavor with minimal ingredients and is shockingly easy to make and is ready in just 25 minutes!

It’s one of my favorite salsa dips for entertaining because the fresh tomatoes, white onion, and peppers get blitzed in a food processor, so you end up with a smooth salsa that evenly coats tortilla chips. More than that, it's also a great sauce for grilled vegetables, meats, and more. You can serve salsa roja warm or cold, it’s up to you!

A white bowl filled with roasted tomato salsa roja sits on a surface covered with triangular tortilla chips. The salsa appears smooth with visible seasoning. The chips are lightly salted and densely arranged around the bowl. — Salsa roja translates literally to "red sauce" for obvious reasons.

Okay, I'll level with you. When it comes to tomato salsa for most applications, a chunky pico de gallo will always be my number one. It's bright, it's fresh, it's got a nice crunch. But this homemade salsa with fresh tomatoes is one of my favorite condiment and dip recipes for bigger parties and gatherings.

Nothing gives me anxiety at a party like trying to carry on a conversation while simultaneously coaxing chunky, slippery tomato and onion pieces onto the edge of a chip and praying that the chip won't buckle under their weight. So, when I have a party, pico is not invited.

Enter: Salsa Roja. Salsa Roja is always invited to the party.

The smooth texture neatly coats the tortilla chips when dipped so you can munch comfortably without fear of looking awkward in front of all your cool party friends.

A hand dips a triangular tortilla chip into a bowl of roasted tomato salsa. Other tortilla chips are on a plate and scattered on the wooden surface nearby. — Salsa roja won't break tortilla chips when you scoop it up.

This roasted tomato salsa packs a punch of flavor with a handful of fresh ingredients and is so wonderfully hands-off to make (it's also great dolloped on top of my sheet pan carnitas nachos).

My recipe makes a full two quarts of salsa (almost 8 cups!!!). And before you try to tell me that is too much salsa let me tell you:

Salsa roja freezes well. I like to portion it into SouperCubes trays as a gift to my future self.
The sauce-like texture means it pairs well with eggs, steak, burritos, tacos, pupusas, potatoes, salads, pasta, onion rings, mozzarella sticks, grilled chicken, hot dogs, hamburgers, meatloaf, and so on. I'll often serve half of a batch at a party and keep half of it for an easy addition to my next week of breakfasts, lunches, and dinners.
There's no such thing as too much salsa, only too few chips.

On a wooden surface are labeled ingredients for roasted tomato salsa: tomatoes, a white onion, a red bell pepper, poblano and jalapeno or serrano peppers, salt in a small bowl, and garlic cloves. — *See recipe card (at the end of the blog post) for quantities.*

The ingredients I've given you in this recipe are my go-to, preferred ingredients like roma tomatoes, white onion, red bell pepper, poblano pepper, and serrano peppers. But you should absoultely feel free to adjust the ingredients based on what looks best or freshest at your local grocery store!

Roma tomatoes are the best tomato to use for this salsa, but if your grocery store doesn't have Roma tomatoes or they don't look great, tomatoes on the vine also work well. The red bell pepper adds some sweetness and helps preserve the red color, while the poblano pepper and serrano (or jalapeño) peppers add a bit of heat. If I ever see red Fresno peppers in the store when I'm shopping to make salsa roja, I love using those instead of jalapeños or serranos.

HOW I MAKE SALSA ROJA

First, I the veggies under the broiler. Broiling is about as close as you can get to replicating the effect of a grill from the comfort of your own kitchen. It's a close application of high, direct, dry heat to encourage caramelization and browning. And yes, you can grill the vegetables instead if you've got access to a grill!

Why roast tomatoes for salsa roja? Raw tomatoes are generally pretty watery. Roasting tomatoes helps evaporate some of the water content, which intensifies and concentrates the tomatoes' flavor.

To roast the veg, I slice an X in the bottom of each tomato, then place them stem-side facing down on the sheet pan. I cut the onion into quarters and discard the skins, and halve the peppers lengthwise so I can remove the seeds and ribs to make them less spicy.

A foil-lined baking sheet holds halved tomatoes, onions, red bell pepper segments, poblano peppers, and jalapeños in neat rows—perfect for making a flavorful roasted tomato salsa. — Arrange all the vegetables with the skin-side facing up except for the onions.

I use my trusty 14-cup Cuisinart Custom Food Processor to make salsa roja. The 14-cup bowl is the perfect size for making this big batch of salsa and the powerful motor makes quick work of the vegetables.

A food processor bowl filled with chopped broiled tomatoes, onions, jalapeños, poblano peppers, and garlic cloves on a wooden surface—perfect ingredients for roasted tomato salsa, viewed from above. — Put it all in the food processor bowl.

A food processor filled with blended roasted tomato salsa roja sits on a wooden surface. The mixture is smooth with small bubbles on top, and the processor lid is off, exposing the blade in the center. — Blend until smooth.

See? I told you this was an easy homemade salsa! Salsa roja is generally a pretty saucy salsa, but it's really up to you how chunky or smooth you want it to be. If you don't have a food processor, you can also use a blender or an immersion blender, checking and tasting periodically to see if it needs more salt, or if you like the consistency.

A white bowl filled with roasted tomato salsa sits at the center, surrounded by a layer of triangular tortilla chips evenly arranged around it on a flat surface.

A bowl of tortilla chips sits next to a bowl of roasted tomato salsa on a wooden table. Some chips are on small plates and scattered on the table, alongside a white cloth, potted plant, and a small vase.

Disclaimer

Until my two years living in L.A. where I began to experience the full breadth of variations in regional Mexican cuisine, I never thought much about the different kinds of salsa. I’m far from an expert. I can really only speak to my own palate and preferences when it comes to the salsas I make at home.

If you want to learn more about the origins and history of salsa and its place in Mexican and Latin American cuisine, I recommend reading the Austin Chronicle's "A Brief History of Chips and Salsa" and watching Rick Martinez's "Salsa 3 Ways" video for Food Network which includes his salsa roja recipe.

📖 Recipe