Roasted Salsa Roja

March 30, 2026 Prep: 10min Cook: 20min 8 servings Easy
Roasted Salsa Roja

This is the salsa that sits on every table in Mexico. Roasting the tomatoes and chilies before blending adds a depth of smoky flavor that you simply cannot achieve with raw ingredients.

Ingredients

  • 6 Roma tomatoes
  • 3 dried guajillo chilies, stemmed and seeded
  • 2 dried arbol chilies
  • 4 cloves garlic, unpeeled
  • 1/2 white onion
  • 1 teaspoon cumin
  • 1 tablespoon lime juice
  • 1/2 cup fresh cilantro
  • Salt to taste

Nutrition Facts

25
Calories
1g
Protein
5g
Carbs
0g
Fat

Instructions

  1. 1
    Toast dried chilies in a dry skillet for 1 minute per side until fragrant and pliable. Soak in hot water for 15 minutes.
  2. 2
    Place tomatoes, garlic (unpeeled), and onion half on a baking sheet. Broil for 8-10 minutes until charred and blistered, turning once.
  3. 3
    Peel the roasted garlic cloves.
  4. 4
    Add rehydrated chilies, roasted tomatoes, garlic, onion, cumin, lime juice, and cilantro to a blender.
  5. 5
    Blend until smooth or leave slightly chunky based on preference. Season with salt.
  6. 6
    Let the salsa cool to room temperature before serving. Stores in the fridge for up to one week.
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