This homemade Salsa Roja is easy to make and goes great with any and all tacos because it adds so much flavor and spiciness. You’ll love the taste that comes from pan frying the tomatoes, onion, garlic and chile de arbol in some oil until they are charred and develop a deep roasted flavor. And for that bit of freshness, finish this Salsa Roja by garnishing it with some fresh cilantro and diced onion.
Let me start by saying that everyone makes their Salsa Roja a little different. There are many different ways to cook the ingredients, such as roasting or boiling part or all of the ingredients, and the actual ingredients that are used to make Salsa Roja can all vary a little or a lot compared to the ones I use in this recipe. But, this recipe in particular tastes great because of all the simple yet fresh ingredients that are used.
Salsa Roja Ingredients
Only a few simple ingredients are needed to make this salsa roja — most you will already likely have on hand:
- 3 Roma Tomatoes
- 4 Chile de Arbol
- 1/4 of Yellow Onion
- 1 Garlic Clove
- 3 Tablespoons of Oil
- Salt to Taste
- To Garnish: Cilantro / Diced Onion
How Do You Make Salsa Roja?
STEP 1: Prep the ingredients: Cut the tomatoes in quarter pieces. Cut 1/4 of the onion and the rest of the onion can be diced to use at the end to garnish the salsa.
STEP 2: Add three tablespoons of oil to a pan on medium high heat.
STEP 3: Add the tomatoes, and onion to the hot pan.
STEP 4: Once one side of the tomatoes start to char, flip the tomatoes and onion and add the garlic to the pan to cook as well.
How Long Is Homemade Salsa Roja Good For?
This homemade Salsa Roja can be kept in an air tight container and will keep in the the refrigerator for up to five days. You also have the option of keeping it in a squeeze bottle. If kept in the squeeze bottle make sure to take the cap off and put a piece of Saran Wrap and then put the top back on to keep the salsa fresh.