This freshly blended salsa can be so rewarding that salt can be an afterthought - I'd say well over half the time I make it I don't add any salt to it. But don't let the simple list fool you, with a few tricks these ingredients will create an unbelievably savory salsa - far superior to anything you can buy at the store.Īnd if it's the first time you're making it, add the jalapenoincrementally so you get the heat level to your liking. The easiest version to make is one that uses ingredients that you've already gotten in the habit of buying (right?!!).Īnd technically that's all you need to make an authentic Salsa Roja. If you're using tomatillos as the base then you've officially entered green sauce territory, i.e. Salsa Roja might sound exotic to gringos but it roughly translates as red sauce, a simple nomenclature that includes any salsa made with tomatoes as the base. I've been getting questions about it lately, so I wanted to offer up a couple options that should cover you next time Salsa Roja is called for. In other words, there are countless interpretations of Mexico's most common salsa. The ingredient list for Salsa Roja will change based on which region you're in, and who's cooking it, and what kind of mood they're in.
