Salsa Roja Mexicana

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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 mins
Cook Time 15 mins
Total Time 25 mins
Course Dressing
Cuisine Mexican, Vegetarian
Servings 4 Cups


  • blender


  • 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


  • 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 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 sauce pan. 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.
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