Homemade Salsa Roja

I've always believed that a good salsa can turn a simple meal into something special, like Salsa Verde or Habanero Salsa. But I realized that I needed a red salsa to complete my collection! That's why I developed this Easy Homemade Salsa Roja! It's become a staple in our house, especially on taco nights, which happen at least once a week in our home.

This recipe is like a shortcut for an authentic Mexican salsa roja. We're not roasting the tomatoes in the oven or doing anything super fancy. This salsa recipe is a straightforward, easy-to-make, quick red salsa for those days when you need homemade salsa in a pinch!

The base of this recipe begins with fire-roasted tomatoes for smoky depth, while lime juice and cilantro brighten it up. You can adjust that heat to your liking, so it's perfect for everyone, from the kids who like mild salsa to the adults who love a little spice!

Honestly, I've lost count of how many times we've made this, whether for taco nights, grilled chicken, or just dipping with tortilla chips. It's quick, fresh, and so versatile, and the best part is that it's a breeze to whip up on busy nights when you need something flavorful, fast, and satisfying. Our family absolutely loves it, and it's one of those recipes that makes dinnertime feel like a treat.

The Secret to the Best Salsa You've Ever Had

You'll never buy store-bought salsa again after using this recipe! Here's why:

• Freshness: This salsa brings the perfect pop of flavor to any dish with its zesty lime and tangy kick.
• Customizable: Want a spicier version? Toss in extra jalapeños or a dash of hot sauce to crank up the heat. Adjust to make it your own!
• Quick: Whip this up in 5 minutes! A great last-minute addition to any meal when you need something fresh and flavorful.
• Healthy: Packed with fresh veggies and no added sugars or preservatives. You'll feel good about piling it on your favorite meals.
• Meal prep: Make a big batch and store it in the fridge for up to a few days. Perfect for snacking with chips or to top anything throughout the week!
• Pair with anything: It goes hand-in-hand with everything from Mexican-inspired meals to grilled meats, making it the perfect condiment for all your grilling needs.

Ingredients and Substitutions

You don't need much to make a restaurant-worthy salsa at home! Here's what you'll need:

• Canned fire-roasted tomatoes: These bring a smoky depth to the salsa that fresh tomatoes just can't match. Fire-roasted adds a richer flavor and a bit of charred taste. You can swap them for fresh tomatoes, but they won't have that signature smoky kick!
• Red onion: You can substitute with white onion for a more traditional taste, but red onions give the salsa a pop of color and a mild sharpness.
• Cilantro: Fresh cilantro is one of those love-it-or-hate-it herbs, so if you're not a fan, simply leave it out. You can try swapping it with fresh parsley or even a bit of fresh oregano for a different flavor profile.
• Jalapeño: You can adjust how much heat you want by controlling the seeds you leave in. More seeds = more heat. If you're sensitive to spice, try swapping it out for a milder pepper, like poblano.
• Garlic: You can use fresh garlic or swap it for garlic powder if you don't have fresh on hand.
• Lime: Lime juice brings the necessary tang and acidity to the salsa, balancing the sweetness of the tomatoes. Don't skip it! Fresh lime juice is a must, but lemon can be a good backup if you're out of limes.
• Cumin: This adds an earthy, warm undertone to the salsa. If you don't have cumin, try ground coriander for a lighter, citrusy flavor.

How to Make This Salsa Roja Recipe

This recipe literally takes 5 minutes or less! Here's how to make it:

1. Blend the tomatoes and spices

Start by adding the fire-roasted tomatoes, onion, cilantro, jalapeño, garlic, lime juice, salt, and cumin into a blender. Blend with a blender or food processor until it reaches your desired consistency.

Pro tip: If you like a smoother texture, blend it for longer, or for a chunkier salsa, pulse a few times.

2. Adjust seasoning

Taste your salsa and add more salt or lime juice if needed to balance the flavors. This is your chance to adjust the heat by adding more jalapeño if you like things spicy.

Pro tip: If you accidentally made it too spicy, add a little extra lime juice or some diced tomatoes to mellow it out.

3. Serve or chill

Once your blended salsa tastes just right, you can serve it immediately or chill it in the fridge for about 30 minutes. Chilling it lets the flavors meld even more.

How to Use Homemade Red Salsa

There are so many ways to use this homemade red salsa! Here are some of my favorite ways to use it:

• Tacos: Drizzle this salsa for a zesty kick on top of Steak Tacos, Easy Chicken Soft Tacos, Pork Tacos, or Mushroom Tacos!
• Quesadillas: Add a spoonful of salsa to your Healthy Chicken Quesadillas or Frozen Breakfast Quesadillas for that fresh, tangy contrast to the cheesy goodness!
• Grilled meats: Bring grilled chicken, steak, or fish to life with a drizzle of this salsa for that smoky, citrusy vibe.
• Salads: Brighten up your salad by adding a scoop of salsa. Perfect for taco salads or this Blackened Steak Salad!
• Dip: Perfect as a dip for tortilla chips or pita chips!
• Eggs: Liven up Huevos a la Mexicana or Avocado Baked Eggs with a spoonful of salsa for a flavorful breakfast or brunch.
• Burrito bowls: Add a spoonful to your burrito bowl to give your rice, beans, and protein a tangy freshness.
• Nachos: Drizzle over nachos for an extra burst of flavor that compliments cheese, guac, and sour cream.
• Wraps: Spread inside wraps or pita pockets for a fresh, flavorful upgrade to chicken, veggies, or falafel.
• Soup or chili: Add a spoonful of this salsa to soups or chili for extra depth and freshness. It's especially great in tomato-based soups or taco soups, like Healthy Taco Soup or Healthy Turkey Chili!

Storing

Store leftover salsa in an airtight container in the fridge. It should last for up to 4-5 days. If the salsa thickens up too much in the fridge, just stir in a bit of water or lime juice to get it back to your desired consistency.

Salsa roja freezes pretty well! Just pour it into an airtight container or a freezer-safe bag, and freeze it for up to 3 months. When ready to use, just let it thaw in the fridge overnight. You might lose a little texture, but the flavor will still be great.