Experience the vibrant and bold flavors of authentic Mexican restaurant-style salsa with this Fire-Roasted Salsa Roja recipe. Whether you're a salsa expert or a first-time salsa maker, this simple and easy recipe makes the perfect condiment for your favorite Mexican dishes, from simple tortilla chips and tacos to huevos rancheros.
Great salsa is all about fresh ingredients. The combination of fresh fire-roasted tomatoes, chili peppers, onions and cilantro makes a delicious salsa roja. Get your apron and enjoy a bit of traditional Mexican cooking with a batch of Fire-Roasted Sala Roja.
There is always salsa in my house. From Pico de Gallo to roasted tomatillo salsa verde, and from fresh tomato salsa to fire roasted salsa roja, I have made them all. I am partial to a salsa that has roasted tomatoes and onions in it because it adds a depth of flavor that everyone seems to enjoy. This fire roasted salsa roja is easy to make and tastes pretty darn good. For my family, it's the best salsa. Even my grandkids will eat it!
This was inspired by my recipe for Roasted Tomatillo Salsa Verde.
- Fresh tomatoes
- White onion
- Garlic cloves
- Jalapeno peppers
- Olive oil
- Kosher salt
- Black pepper
- Fresh cilantro
- Lime juice
See recipe card for quantities.
Add two tablespoons of olive oil to a cast iron skillet. Add the tomatoes, onion, garlic and seeded jalapeños. Then sprinkle the vegetables with more olive oil and season them with salt and pepper.
Roast the vegetables under a broiler, about 6 inches from the broiler element, until they are soft with slightly charred skins. Allow them to char on all sides, turning occasionally for even roasting. Charring will impart a smoky flavor, hence the term fire-roasted.
Transfer the roasted vegetables to a blender or food processor. Blend until you reach the desired consistency.
In a large mixing bowl, combine the blended mixture with fresh cilantro and lime juice and stir to combine. Adjust the lime, salt and pepper to taste. If the salsa is too thick, thin it with a little cold water. Eat the salsa fresh or refrigerate in an airtight container. It’s actually better the second day, after the flavors have blended.
Adjust the heat with the jalapeño peppers. It depends on how much heat you like your salsa to have. To make the salsa hotter, leave the seeds and ribs intact. To make it hotter still, add another whole jalapeño pepper. To make it milder, using only half of a jalapeño pepper
Roma tomatoes were used in this recipe but any ripe tomato would work.
Change the flavor of the salsa by experimenting with different peppers. Serrano peppers are just as good in fresh salsa.
The vegetables for this salsa were roasted in a cast iron skillet. Be aware that tomatoes and some onions can damage the precious seasoning on your skillet. A sheet pan lined with aluminum foil works just as well.
Store leftover salsa in an airtight container in the refrigerator for up to 7 days. A mason jar with a new lid also works well.
Wear gloves when removing the ribs and seeds from peppers.
This Fire-Roasted Salsa Roja is the ultimate condiment because it goes with everything from chile relleno and pork belly tacos to migas and breakfast tacos. You do make breakfast tacos, don’t you? If not, search this site for breakfast tacos next.
Now that you know how easy it is to make great salsa, never serve store-bought salsa again. Enjoy!
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with this recipe.
Fire Roasted Salsa Roja
- Cast iron skillet
- 4 medium tomatoes cored and halved
- 1 medium white onion quartered
- 4 cloves garlic
- 2 jalapenos halved and seeded
- 4 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup fresh cilantro roughly chopped
- 1 lime juiced
- Add 2 tablespoon of olive oil to a cast iron skillet. Add the tomatoes, onion, garlic and jalapenos. Sprinkle vegetables with 2 tablespoon of olive oil. Season the vegetables with salt and pepper.
- Roast in a wood fired oven until the vegetables are soft and slightly charred. Alternatively, roast the vegetables under a broiler (about 6” from the broiler).
- Transfer the roasted vegetables to a blender. Add the cilantro and lime juice and blend. Adjust lime, salt and pepper to taste. Thin with a little water if the salsa is too thick.
- Eat fresh or refrigerate in an airtight container. It’s actually better the second day after the flavors have blended. Salsa will keep in the refrigerator about 7 days, if it lasts that long.