Roasted Salsa Roja Recipe (Charred Tomato & Chile) | CookOS

Roasted Salsa Roja

Name: Roasted Salsa Roja Recipe (Charred Tomato & Chile)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 Roma tomatoes; 1/2 white onion; 2 jalapeño peppers; 1 serrano pepper; 15 dried chiles de árbol; 2 cloves garlic; 1 tbsp avocado oil; 1/3 cup water; 1 tbsp chicken bouillon powder; garlic salt, to taste; 1 lime, juiced; 2 tbsp cilantro, chopped (optional); 2 tbsp white onion, diced (optional)

Roasted salsa roja is a charred tomato and chile-based salsa with layers of smoky heat from dried chiles de árbol, jalapeños, and serranos, blended to a chunky consistency and brightened with lime and fresh cilantro.

🌍Mexican 🏷️Salsa 🏷️Salsa roja 🏷️Roasted salsa 🏷️Spicy 🏷️Dip

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

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Ingredients

4 Roma tomatoes
1/2 white onion
2 jalapeño peppers
1 serrano pepper
15 dried chiles de árbol
2 cloves garlic
1 tbsp avocado oil
1/3 cup water
1 tbsp chicken bouillon powder
garlic salt, to taste
1 lime, juiced
2 tbsp cilantro, chopped (optional)optional
2 tbsp white onion, diced (optional)optional

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Instructions

1
Heat oil in a large skillet over medium-high heat.
2
Add the tomatoes, half onion, jalapeños, serrano pepper, and garlic cloves to the hot pan.
3
Roast the vegetables, turning occasionally, until they are blistered and charred on all sides. Remove the garlic first once it's lightly toasted to prevent it from burning.
4
Add the dried chiles de árbol to the pan and toast for about 30-60 seconds until fragrant. Be careful not to burn them.
5
Remove all roasted vegetables and chiles from the pan and set aside.
6
Trim the stems from the roasted jalapeño and serrano peppers.
7
Place the roasted tomatoes, onion, jalapeños, serrano, and garlic into a blender. Add 1/3 cup of water.
8
Pulse the blender a few times to break down the vegetables into a chunky consistency.
9
Add the toasted chiles de árbol, chicken bouillon powder, and garlic salt to the blender.
10
Pulse again until the chiles are incorporated and the salsa reaches your desired consistency, leaving it slightly chunky.
11
Pour the salsa into a serving bowl.
12
Squeeze the juice of one lime into the salsa and stir to combine.
13
For extra flavor and texture, stir in chopped fresh cilantro and diced white onion. Serve immediately.

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Tips & Notes

Pro tips

Char the tomatoes, onion, and fresh chiles thoroughly on a hot skillet or comal until blistered and blackened—this develops the smoky base flavor that defines roasted salsa roja.
Toast the dried chiles de árbol in a dry skillet for 30 seconds before blending to deepen their flavor and reduce raw chile taste.
Pulse the blender 3-5 times for proper chunky consistency; over-blending creates a puree rather than the traditional textured salsa.
Taste and adjust seasoning at the end with garlic salt and lime juice—acidity brightens all the charred, smoky flavors.

Substitutions

Dried chiles de árbol → dried guajillo or árbol chiles (similar smokiness and medium heat)
Roma tomatoes → fire-roasted canned tomatoes, drained (skip the roasting step; less fresh flavor)
Serrano pepper → habanero or additional jalapeño (adjust heat level to taste)
Avocado oil → vegetable or olive oil (neutral flavor works fine)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months; thaw before serving.

Equipment

skillet or comal (for charring tomatoes and chiles) · blender or food processor (for blending)

Common Questions

Can I make roasted salsa roja without drying the chiles?

You can use all fresh chiles instead of dried chiles de árbol, but you'll lose the smoky, concentrated depth. Increase the fresh chile quantity to 4-5 serranos or jalapeños for comparable heat.

How do I roast the tomatoes and onions for this salsa?

Place tomatoes, onion, and fresh chiles on a hot skillet or comal over medium-high heat, turning occasionally until charred and blistered on all sides (5-8 minutes). This creates the smoky flavor characteristic of salsa roja.

Can I scale this roasted salsa roja recipe?

Yes, all ingredients scale proportionally. Double or halve the recipe as needed while maintaining the 4:1 tomato-to-onion ratio and adjusting dried chiles to taste for heat level.

How long does homemade roasted salsa roja keep?

Store in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months; thaw at room temperature before serving.

Should the salsa be smooth or chunky?

Traditional roasted salsa roja is chunky—blend briefly in a blender or food processor for 3-5 pulses, leaving visible texture. Avoid over-blending to puree.