Salsa Roja Mexicana Recipe

Experience the vibrant flavors of Mexico City with this authentic Salsa Roja recipe! My sister-in-law, a culinary expert from Mexico City, makes this incredible red salsa, the star of her famous chicken enchiladas. This recipe delivers a bold, fresh taste perfect for enchiladas, tacos, chilaquiles, or as a delicious dip. Get ready for a flavor explosion that will transport you straight to a Mexican fiesta in your own kitchen!

Prep Time 15 mins

Cook Time 25 mins

Calories 117.1 kcal

Protein 5g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Salsa Roja Mexicana

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How to Make Salsa Roja Mexicana

Place 1 lb whole Roma tomatoes and 2 poblano peppers (stemmed and roughly chopped) in a saucepan.
Cover with water and bring to a boil over medium-high heat.
Reduce heat to low and simmer gently for 5-7 minutes, or until tomatoes are softened but not falling apart.
Drain the tomatoes and peppers, reserving 1/3 cup of the cooking liquid.
In a blender jar, whisk together the reserved cooking liquid (1/3 cup) and 1 tbsp of chicken (or vegetable) bouillon granules until dissolved.
Add 2 minced cloves of garlic to the blender.
Blend until the garlic is finely dispersed in the liquid (about 15 seconds).
Add the drained tomatoes and peppers to the blender.
Blend for a few seconds until roughly pureed. Do not over blend; a slightly chunky texture is desired.
Heat 2 tbsp of olive oil in a medium saucepan over medium heat.
Add 1 medium finely chopped white onion and sauté for 2-3 minutes, until softened.
Pour the blended tomato mixture into the saucepan.
Bring to a simmer, then reduce heat to medium-low. Cook for 6-8 minutes, stirring frequently and scraping the bottom of the pan, until the sauce has thickened slightly.
Taste and season with salt to your preference.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

30g

Fat

Carbs

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Frequently Asked Questions

How long does it take to make Salsa Roja Mexicana?

Salsa Roja Mexicana takes about 40 minutes from start to finish — roughly 15 minutes to prepare and 25 minutes to cook.

How many calories are in Salsa Roja Mexicana?

Salsa Roja Mexicana has approximately 117.1 calories per serving, with about 5 g protein, 4 g carbohydrates and 11 g fat.

What ingredients do I need for Salsa Roja Mexicana?

The key ingredients for Salsa Roja Mexicana are Tomatoes, Serrano Peppers, Garlic Cloves, Chicken Bouillon, Water, Onion. See the full list with measurements above.