Salsa Roja Mexicana



Salsa Roja Mexicana

This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dressing
Cuisine Mexican, Vegetarian
Servings 4 Cups



  • 6 large tomatoes Red and ripe
  • 3 serrano peppers or chile de arbol depending on how spicy you like it
  • 3 garlic cloves peeled and chopped
  • 3 tablespoons chicken bouillon or Vegetarian Consume
  • 1/3 cup Water preferably the cooking liquid
  • 1/4 onion roughly chopped
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh cilantro


  • Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil. Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes. Drain, but reserve 1/3 cup of the cooking liquid. Mix the bouillon into the 1/3 cup reserved cooking liquid and pour it into the jar of a blender. Add garlic; blend until the garlic is finely dispersed throughout the liquid. Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture. Heat the olive oil in the bottom of a saucepan. Add the chopped onion and saute a couple of minutes. Add the sauce from the blender. Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes. Taste, and add salt if necessary. Garnish with cilantro.



The tomatoes can also be oven charred instead of boiled.  We like to roast our chili's de Arbol with some oil in a pan as well but lots of spicy vapor makes this method almost toxic.  Be sure to wash your hands or use gloves when handling chilis. 
Tried this recipe?Let us know how it was!

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