Originally posted October 18, 2016

Easy Salsa Roja

Easy Salsa Roja by MexFoodJournal

Mexican Food Journal


  • 5 Plum (Roma) tomatoes
  • 1 white onion
  • 12 stalks of cilantro
  • 2 serrano chiles
  • 2 cloves garlic
  • 1 teaspoon salt + salt to taste
  • 2 tablespoons cooking oil
  • 4 cups water


Cut the onion in quarters
Cut the tomatoes in half
Cut the stems off the chiles
Peel the garlic
Add all of the ingredients except the cilantro and salt to a pot
Our just enough water in to almost cover the ingredients (about 4 cups)
Bring the water to a boil and then reduce to low. Simmer 20 minutes
Blend all of the ingredients including the cilantro with the cooking water (blend in 2 batches)
Heat 2 tablespoons of cooking oil in the same pot over medium heat
Pour the blended salsa into the hot oil
Reduce the heat and simmer for 20 minutes
Adjust the salt to taste

45 minutes



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Adapted from

Mexican Food Journal
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