Homemade Salsa Roja

This is our basic Homemade Salsa Roja. You know, the one you want to have on hand for dipping your tortilla chips in. And dipping your tortilla chips into this salsa will give you an undeniable sense of satisfaction that you will want to repeat and often. Additionally, creating this salsa at home gives a unique condiment that takes any meal or snack to the next highest level.

Homemade Salsa Roja is a traditional red salsa brimming with the tastes of ripe tomatoes, fiery peppers, and lime juice. This recipe for homemade salsa is sure to wow! Whether you’re trying to impress guests at a gathering or you simply need a great snack topping, this is your go-to.

Why Homemade Salsa Roja?

OK, I think we can all agree that homemade anything is way better than storebought. However, I do think that salsas purchased from stores also have their place. But there is a special satisfaction that comes from making your own salsa from scratch. Furthermore, if you need salsa for more than six people you can easily double or triple this recipe.

Making your own salsa in your own kitchen provides you the ability to tailor the tastes and the level of heat to your liking. It also guarantees that you decide everything that goes into your dip. The homemade version of Salsa Roja is a healthier option to many store-bought variations, because it contains no additives or preservatives. You only use seven fresh, whole ingredients for this version of Homemade Salsa Roja.

The Recipe: Homemade Salsa Roja

a bowl of homemade salsa roja and a platter of tortilla chips


  • 6 medium-large roma tomatoes
  • 1/2 medium white onion
  • 1 jalapeño, stem removed
  • 1 serrano pepper, stem removed
  • 2 cloves garlic
  • 1 cup cilantro
  • Lime juice (about 1 lime)
  • Salt to taste

Prepare the Ingredients

To get started, give each piece of fresh produce a thorough washing. Remove all stems from the tomatoes, jalapeño, and serrano pepper. Garlic cloves should be peeled, and the onion should be roughly chopped. Set aside the onion and cilantro. Now boil all other ingredients in a pot of water for about 10 minutes until soft, not mushy.

Blend to Perfection

Time to put the mixture in a blender. Add to blender All ingredients. The onion and cilantro should be added to the boiled vegetables at this time. With your blender or food processor blend the tomatoes, white onion, jalapeño, serrano pepper, garlic cloves, and cilantro until you achieve the texture you want. Finally, squeeze the juice of one lime into the mixture.

Pulse to Desired Consistency

Combine all of the ingredients in the blender and process them until the salsa reaches the consistency that you like. Whether you want a chunky salsa with visible fragments of tomato and onion or a smoother consistency, you have complete control over the process of mixing the ingredients together.

Season to Taste

After tasting the salsa, make any necessary adjustments to the spices. It is important to remember that a little bit of salt goes a long way. Use it to enhance, not overpower the natural flavors of your salsa. Add brightness and zest to the dish by squeezing in some additional lime juice.

Serve or Chill

After you have reached the ideal harmony of flavors, your Homemade Salsa Roja is now ready to be enjoyed. As soon as possible, serve it alongside an assortment of your preferred tortilla chips, tortillas, tacos, or grilled meats. Transfer the salsa to a container and place it in the refrigerator until you are ready to eat it. If you are not going to serve it straight away, you should do this.


  • This recipe makes roughly 2 and a half cups of salsa, which is ideal for sharing with others or enjoying regularly throughout the week.
  • In the event that your salsa is overly watery, you can easily remove part of the liquid by straining it until it reaches the consistency that you prefer.

Final Thoughts

This Homemade Salsa Roja is a great addition to any dinner or occasion. With just a few basic ingredients and a blender or food processor, you can whip up a batch in a very short amount of time.

In addition to being versatile and savory, you have the ability to modify this recipe to fit your taste in terms of flavor, texture and quantity. Therefore, the next time you have a hankering for a snack that packs a punch, instead of purchasing salsa from the store, give Homemade Salsa Roja a try. Your taste buds will be grateful to you for doing so.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you think!

Happy cooking and bon appétit!

a bowl of homemade salsa roja and a platter of tortilla chips

Homemade Salsa Roja

Homemade Salsa Roja is a traditional red salsa that is brimming with ripe tomatoes, fiery peppers, onion, garlic and lime juice to give it a zesty flavor.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Mexican
Servings 6


  • 1 Blender


  • 6 medium-large Roma tomatoes
  • ½ medium white onion
  • 1 jalapeño 1 pepper stem removed
  • 1 serrano pepper stem removed
  • 2 cloves garlic
  • 1 cup cilantro
  • lime juice about 1 lime
  • salt to taste


  • Set aside the onion and cilantro.
    Boil all other ingredients in a pot of water for about 10 minutes until soft, not mushy.
  • Add all ingredients to a blender or food processor. Pulse until salsa is blended to your liking – chunky, a little chunky, or smooth.
  • Taste and season to taste.
  • Serve immediately or refrigerate until ready to serve. Makes 2½ cups.


  • If your salsa is too watery, simply strain out some of the liquid until it’s just right.


Serving: 0.5cups, Calories: 29kcal (1%), Carbohydrates: 2g (1%), Protein: 1g (2%), Fat: 1g (2%), Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 5mg, Potassium: 136mg (4%), Fiber: 0g, Sugar: 1g (1%), Vitamin A: 550IU (11%), Vitamin C: 13.2mg (16%), Calcium: 10mg (1%), Iron: 0.2mg (1%)
Keyword homemade salsa roja, salsa

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating