red salsa

Easy, 10-minute red salsa with smoky, fire-roasted tomatoes, onion, cilantro, garlic, and fresh lime juice! Flavorful, fresh, and perfect for Mexican night!

Easy Red Salsa

diced fire-roasted tomatoes* ((slightly drained))

serrano

cilantro ((large stems removed))

lime,

tsp cumin

sea salt

garlic ((crushed //

Stevia sugar

green chilies ((optional // for extra heat))

Add tomatoes, pepper, cilantro, lime, onion, cumin, salt, and garlic to food processor or blender and pulse to mix. You&#x27;re looking for a well-blended but semi-chunky salsa.

Taste and adjust flavor as needed, adding more salt for saltiness, lime for acidity, garlic for kick/zing, cilantro for herb flavor, pepper or mild green chilies for heat, or a little stevia or sugar to sweeten/offset heat.

Serve immediately with chips of choice, such as DIY Chili Cheeze Fritos, tortilla chips, or kale chips!

Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.

This incredible red salsa recipe offers fresh, authentic Mexican salsa flavor. It's so easy to make, too—you'll need only 6 ingredients and 10 minutes. Recipe yields 2 cups; double or tripe the recipe for a crowd.

Best Red Salsa

(15 ounces) diced fire-roasted tomatoes*

garlic, roughly chopped

white onion

cilantro leaves

jalapeño, seeds and ribs removed, and roughly chopped

lime juice, more if needed

fine sea salt

Drain off about half of the tomato juice from the can (about 1/3 cup) and discard it.

In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, lime juice, and salt.

Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if necessary.

Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.

Try roasting “hatch “ green chili’s and adding to recipe  and roasting the jalapino

Oh! Don't discard that extra 1/3 cup of tomato juice from the can of tomatoes! Please- save it for something else, or just drink it! Great with a squeeze of lime and a grind of black pepper! (which is also good as a chaser for a shot of good tequila...)

1/2 fresh diced, more pice de gallo consistency, added last---then 1/2 canned for the depth you like, good sub is pickled jalapeno....you rock..!!

This is such a good, fast salsa recipe, I make it all the time now! Thank you!

My family loves this salsa. I make it few times every week now. This is so much better than store bought salsa. Thank you once again for your delicious recepies!!!

Been making something almost exactly like this for years.  It is amazingly tasty for being so simple. I have been known to substitute canned chipotle or jarred sliced jalapeños for the fresh in a pinch with good results.

made this salsa recipe,but used 2 jalapenos.very good recipe

I’ve made this salsa several times now (I love the cookbook by the way!!!), and it is SO good. It beats a store brought salsa hands down. And it tastes even better the next day (if there was any left).

I find adding parsley with a bit of lemon rind a good substitute for cilantro. My husband says cilantro tastes like soap, so this mixture works great instead!!!

The way you explained each and every small thing is awesome. I am definitely going to make this and share my feedback with you.

i have found adding a small amount of cucumber (just the skin and flesh, not the watery seedy part) to fresh salsa really intensifies/perks up the "fresh flavour" with the cilantro! have never gone back now that i have tried it...learned this tip in Puerto Morelos this year from a local....just add it to the blending stage in a recipe so the flavour is evenly distributed
:)

Love this salsa—thank you! Been making it weekly for our fridge since I found this post.

Great Salsa. I always add a pinch of nutmeg to mine - you can't detect it but it adds that je ne sais quoi! Also I always use a smidge of white pepper for the same reason.

Kate, this is my first time to comment, but I have been making your recipes for over a year now and love them! I am also an RD, but living in Dublin, Ireland and not practicing. We don't have quite the selection of canned tomatoes here, so I used a box of plain organic tomatoes and the tomato sauce in the box. It was still delicious! Good salsa is not easy to find here as well, so I will be making this often. Many thanks!

Hmm. I love this salsa a lot  It was so easy because I just need to buy  jalapeño, I already had others. Though I did use the fresh diced tomatoes, the taste was amazing! Great snack for weekend!

I made this for the first time today (from the cookbook, which I LOVE). 
Is it appropriate to eat all of it in one sitting? I think so. So delicious! Thank you!

Hi, Kate! My gosh, you don't know how helpful finding your recipe is! I'm having guests this weekend and thought about doing my own salsa instead of buying from the grocery store. I'm definitely digging your recipe and I'll try whipping it up :) Thanks a lot for sharing!

Delicious!!! Tried it for the first time and even my husband was impressed....it was a crowd pleaser. Thank you so much for sharing your recipes. I will be trying the green salsa next. 
Also...I did take the advise of fire roasting the Jalapeño and it really enhanced the flavor...and definitely go with your preferred brand of tomatoes. It makes a big difference. Thank you Kate!!!

Fantastic! I would have never dreamed I could make my own salsa so quickly! I loved it as written but as I was tasting it my eyes fell on a can of hot Hatch Green Chiles. I added 1/4 cup just to see what would happen. What a great addition. Thank you so much Kate!

Kate, I just have to say it, you’re amazing! This salsa is hands down the BEST salsa I’ve  ever had! My dad constantly asks me to make a double batch of it  because it’s so good! I will admit that I do add another 1/4 cup of cilantro because my family loves it’s taste.

https://content.jwplatform.com/videos/9vV6Q6x7.mp4

Watch how to make the best red salsa in this short recipe video! This salsa tastes super fresh and is so easy to make. It’s better than your favorite Mexican restaurant’s!

Best Salsa Recipe

Salvadorian Salsa Roja is made with tomatoes, onion, jalapeño, and garlic.&nbsp; An easy recipe that's perfect with tacos, enchiladas, pupusas and more.&nbsp;

Salsa Roja

tomatoes

onion

jalapeño pepper (, seeds

salt (, more if needed)

garlic

water

chicken bouillon paste ((or cube))

Add tomato, onion, jalapeño, salt, garlic and water to a blender or food processor and puree.

Heat oil in a large skillet over medium high heat. Add salsa to the pan and stir in chicken&nbsp;bouillon.&nbsp;

Bring mixture to a low boil and cook, stirring occasionally, for about 10 minutes, or&nbsp;until a lot of the liquid has been reduced.&nbsp;

Allow to cool. Store in the fridge for up to 5 days.

https://content.jwplatform.com/videos/5BF0HjBw.mp4

Salvadoran Salsa Roja is made in just minutes with tomatoes, onion, jalapeño, and garlic.  This easy salsa recipe goes perfect with tacos, enchiladas, pupusas and more.

This 5-ingredient salsa taquera recipe is ready in 15 minutes and packed with bold, spicy, and savory flavors. Showcasing arbol chiles, tomatoes, and fresh garlic, it pairs perfectly with just about any Mexican dish.

Easy Salsa Taquera (5 Ingredients)

arbol chiles

olive oil

½ medium white onion (roughly chopped)

garlic (roughly chopped)

Roma tomatoes (roughly chopped)

lime juice

salt

Stem and lightly shake out the seeds of the chiles (don&#39;t worry about getting all the seeds out). Heat a skillet over medium and toast the chiles for 2-3 minutes, stirring frequently, until fragrant.

Bring a medium saucepan of water to a gentle boil, then add the chiles and turn the heat off. Let them soak until they are soft. Reserve a few tablespoons of cooking water and drain the rest.

In the meantime, heat the olive oil in a skillet over medium. Add in the onions and cook for 3-4 minutes until translucent. Stir in the garlic and cook for another 1-2 minutes. Lastly, add in the tomatoes and continue cooking until soft and lightly browned, about 5 minutes.

Transfer the onion mixture to a blender along with the drained chiles, lime juice, and salt. Blend on high until smooth, stopping to scrape down the sides a few times. If your salsa is not blending, add in some of the reserved chile water, 1 teaspoon at a time.

Top 5 red salsa recipes from across the web

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Easy Red Salsa

Best Red Salsa

Best Red Salsa

Salsa Roja

Easy Salsa Taquera (5 Ingredients)

Top 5 red salsa recipes from across the web

The most viewed red salsa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Red Salsa

Best Red Salsa

Best Red Salsa

Salsa Roja

Easy Salsa Taquera (5 Ingredients)

The most viewed red salsa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine