Authentic Mexican Salsa Roja Recipe (Print version)
A traditional Mexican salsa roja made with dried guajillo and chile de árbol, blended with tomatoes and garlic, then cooked down until deep, brick-red, and concentrated.
# Ingredients:
The chiles
01 -
4 dried guajillo chiles, stemmed and seeded
02 -
6-8 dried chiles de árbol (adjust to heat preference)
The base
03 -
4 roma tomatoes (about 1 lb / 450 g)
04 -
1/4 medium white onion
05 -
3 garlic cloves, peeled
06 -
1/2 tsp ground cumin
07 -
1 tbsp neutral oil (avocado or vegetable)
08 -
1/3 to 1/2 cup (80-120 ml) water, or more as needed
09 -
Salt to taste
10 -
Small handful fresh cilantro, optional
# Instructions:
01 -
Break guajillo chiles into pieces and remove seeds. Add them with the chiles de árbol to a dry skillet over medium heat. Toast 20-30 seconds per side until darkened and fragrant. Remove immediately before they burn.
02 -
Transfer toasted chiles to a bowl and cover with hot water. Soak for 15 minutes until completely soft. Drain and discard the soaking liquid.
03 -
Combine tomatoes, onion, and garlic in a small pot. Cover with water, bring to a boil, and simmer 10 minutes until the tomato skins split and the flesh is fully soft. Drain.
04 -
Add drained tomatoes, onion, garlic, soaked chiles, cumin, and 1/3 cup fresh water to a blender. Blend on high until completely smooth. Add more water a tablespoon at a time if needed for a pourable consistency.
05 -
Heat oil in a medium saucepan over medium-high until shimmering. Pour in the blended salsa carefully (it will splatter). Cook uncovered, stirring occasionally, for 8-10 minutes until the color deepens and the salsa thickens slightly.
06 -
Remove from heat. Season generously with salt. Stir in cilantro if using. Cool completely before transferring to a sealed glass jar.
# Good to know:
01 -
Makes about 2 cups of salsa.
02 -
For a smokier flavor, char the tomatoes, onion, and garlic directly on a dry comal or heavy skillet until blackened in spots before blending.