Salsa Roja Recipe

Experience the smoky depth of this vibrant Salsa Roja! Grilled vegetables, pureed to perfection, create a fresh and flavorful salsa bursting with authentic taste. Adapted from Leslie's recipe archive, this recipe is quick, easy, and perfect for any occasion. Enjoy!

Prep Time 15 mins
Cook Time 20 mins
Calories 22.1 kcal
Protein 1g
Rating 5.0 (4 Reviews)
Salsa Roja 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Salsa Roja

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How to Make Salsa Roja

  1. Preheat grill to medium-high heat.
  2. Grill the following vegetables until slightly charred: 1 red bell pepper, 1 jalapeño pepper (remove stem and seeds for less heat), ½ red onion, and 2 Roma tomatoes. Remove each vegetable as it chars and set aside to cool.
  3. Once cool enough to handle, remove the stems from the bell pepper and jalapeño and roughly chop all the vegetables.
  4. Combine the chopped vegetables, ¼ cup chopped fresh cilantro, and 1 teaspoon of salt in a food processor.
  5. Pulse until the desired consistency is reached (coarse or smooth).
  6. Taste and adjust seasoning as needed, adding more salt or a squeeze of lime juice for brightness.
  7. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving. Enjoy with your favorite chips or as a topping for tacos, burritos, etc!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

10g

Fat

0g

Carbs

1g