Making your own homemade Mexican Salsa, also known as Salsa Roja (Red Salsa) is SO easy, you won't eat store-bought salsa ever again!
Course Sauce, Side, Snack
Keyword mexican salsa, salsa criolla, salsa roja
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
1/4large white onion
1-4chiliesfresh or dried (see notes)
Cut tomatoes in half and remove the green part and peel garlic cloves and peel the onion.
Destalk and deseed chilis if using fresh.
Add everything to a baking sheet and add a few drops of oil to everything using your hands to smother it all over. Make sure no oil drops on the baking sheet as it will burn and create a lot of smoke. Place under the broiler for 8-14 minutes or until lightly charred.
If using dried chili(s), preheat a saucepan over medium heat, then toast the chili(s) until fragrant and then carefully cover with water, reduce heat, cover, and simmer for 10 minutes.
Let ingredients cool down slightly and then add to a blender and blend until smooth.
Fresh chilis in order of heat: Jalapeño, Serrano, Habanero.Dried chilis in order of heat: Ancho, Morita, Chipotle, Arbol.