Friends, I give you my recipe for Authentic Salsa Roja in 30 Minutes! Honestly, I don’t know why I didn’t share this recipe sooner, especially since my recipe for salsa verde was one of the first I ever posted, but here it is.
This recipe features roasted ancho chilies, fresh tomatoes, onions, garlic, and a jalapeno if you are seeking a little heat. The grilled vegetables are then transferred to a blender where fresh cilantro, lime juice, salt, and a little cumin are added to finish this earthy and flavorful salsa. You can enjoy this salsa immediately or preserve it for future use.
But this salsa isn’t just for dipping. It’s my go-to enchilada sauce recipe, as well. If a piping hot pan of enchiladas or a good salsa for game day dipping sounds like heaven to you, then read on.
Jump to RecipeTable of Contents
Anchos Build The Base In This Recipe for Authentic Salsa Roja in 30 Minutes
It might be easy to assume that this salsa gets its deep red color from the pound of tomatoes in this recipe, but the dried ancho chili peppers are what bring the color to this sauce.
Anchos are the ripe, dried version of the Poblano pepper. They have a rich, earthy, subtly smoky flavor with sweet, fruit notes that pair beautifully with pork, squash, corn, beans, and mild cheeses. They’re one of my favorite peppers because of they’re versatility and because they are not hot, they are a good gateway pepper for anyone seeking authentic Mexican flavor without the heat.
In this recipe, dried anchos are rehydrated in hot water and then charred under the broiler or on the grill with the other fresh vegetables for 10 – 12 minutes.
Grilling vs. Broiling. Either Will Work.
Although I love the ease of a gas grill, I use charcoal when cooking at home. And because I hate to see hot coals go to waste, I am always looking for something I can throw on the fire to take advantage of the heat. Usually that’s a pepper, an onion,a lemon, or some other something that could benefit from a little smoke and fire.
When broiling the vegetables, evenly spread the chopped vegetables over the surface of an oven safe baking sheet, drizzle with the corn oil, toss to coat, and place under the broiler for 10-12 minutes – until the vegetables soften and begin to develop a nice char. Oven temperatures can vary by model, as can cooking times depending on how close to the flame the pan is sitting, so watch your oven closely and be prepared to adjust the time if needed.
As an alternative to broiling, you can use a grill to char the vegetables – just like in my recipe for salsa verde. If using the grill method, wrap the vegetables in foil and drizzle with the corn oil before tossing the packet over the hot coals. The vegetables will cook in approximately the same amount of time; 10- 12 minutes. Flip them over midway through the cook time to achieve a good char on both sides of the vegetables.
If you have a gas grill, this step is even easier since there’s no wait time involved.
A Quick Note on Canning This Salsa Recipe
You can enjoy this salsa roja recipe immediately after processing in the blender, but if you want to preserve a few jars for future use, you absolutely can. One batch will yield approximately 3 pints of salsa. Since this is my go-to enchilada sauce recipe, I usually can a few jars for future use when I make this salsa.
After cleaning and preparing my jars in a hot water bath, I fill them – leaving a 1/2 inch of space from the top. I clean off the lip of the jars with a clean, damp paper towel, add the lids and process in a hot water bath (with one inch of water over the top of the jars) for 15 minutes. I then remove the jars from the water bath and allow them to cool undisturbed on the kitchen counter for 24 hours.
If the seals are set, they will keep for up to 1 year. But if they have a little play and give that dreaded, hollow “plink-plink” sound when you gently press on the lid, you’ll need to refrigerate the unsealed jar of salsa – just as you would any other opened condiment jar.
However, if you have a pressure cooker or another type of canning pot, follow the manufacturer’s instructions for canning salsa for best results.
Let’s Get Social!
Thank you for visiting MOstly Bakes! I hope you have enjoyed this recipe for Authentic Salsa Roja in 30 Minutes. If you’re looking for other delicious recipes, I’d like to invite you to subscribe to our newsletter and follow along on social media via Instagram, Facebook and Pinterest. Thank you again, for visiting, and I look forward to connecting with you there!
Blessings & enjoy!
Authentic Salsa Roja in 30 Minutes
Course: StartersCuisine: MexicanDifficulty: Intermediate5
cups15
minutes12
minutesRoasted Ancho chilies, tomatoes, onions, garlic, and a jalapeno if you are seeking a little heat are finished with fresh cilantro, lime juice, salt, and a little cumin in this simple, and flavorful salsa.
Ingredients
3 dried Ancho chilies rehydrated in 4 cups hot water for 30 minutes – stems removed and drained.
4 cloves garlic, peeled
1 lb. fresh red tomatoes (Roma tomatoes work well here, but anything you have will work)
1 med. sweet onion, chopped
2 Tbsp. corn oil
2 cups water
5 tsp. fresh lime juice
2 tsp. kosher salt
1/4 cup fresh cilantro
1/8 tsp. ground cumin
Directions
- Prepare an oven safe baking pan by lining it with aluminum foil (optional). Do not use parchment paper as it will catch fire under the broiler.
- Evenly distributes the vegetables across the surface of the pan and drizzle with the corn oil. Toss to coat. Broil for 10-12 minutes, turning once half-way through the cooking cycle. Remove from the oven and allow to cool slightly before transferring to a blender or food processor.
- Pulse the blender or food processor to break up the vegetables slightly. Add the water, cilantro, lime juice, salt, and cumin. Blend for 30 seconds until all the ingredients are pureed and thoroughly combined.
- Store in an airtight jar in the refrigerator for up to 1 month.
- Salsa can be enjoyed immediately for making enchiladas or dipping. For best flavor, allow it to rest in the refrigerator overnight.
