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Salsa Roja Asada

Salsa Roja Asada

For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)


  • 1 pound plum tomatoes (about 5), cored
  • 1 serrano chile, halved, seeds removed if desired
  • ¼ cup fresh cilantro leaves with tender stems

Recipe Preparation

  • Heat a dry medium cast-iron skillet over medium-high heat. Cook tomatoes, onion, and chile, turning occasionally, until tomatoes are softened and all vegetables are blistered and blackened in spots, 5–10 minutes. Pulse vegetables with garlic and cilantro in a blender just until chunky; season with salt. Serve warm.

Recipe by Luis Alvarez y Alvarez,

Nutritional Content

Calories (kcal) 28Fat (g) 0Sodium (mg) 7Carbohydrates (g) 6Dietary Fiber (g) 2Total Sugars (g) 4Protein (g) 1Saturated Fat (g) 0Cholesterol (mg) 0Reviews Section

Salsa Roja

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.

In other words, there are countless interpretations of Mexico’s most common salsa. 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.

Salsa Roja Ingredients

  • Tomatoes. Use 2 pounds tomatoes, chopped. Any tomatoes will do.
  • Chili Peppers. Use 2 jalapeno peppers, chopped &ndash or, use serrano peppers for a bit more heat! It&rsquos also GREAT with arbol chiles.
  • Onion and Garlic. Use 1 small white onion, and 2 cloves garlic, chopped.
  • Cilantro. Use ¼ cup chopped cilantro, though you can use more to taste.
  • Lime Juice. Juice from half a lime though you can use more if you&rsquod like.
  • Oil. 2 tablespoons olive oil
  • Seasonings. Use ¼ teaspoon cumin (if desired, not traditional, more Tex-Mex) and Salt to taste.


10 guajillo chile peppers
1 morito chile pepper
2 plum tomatoes
3 cloves garlic, unpeeled
1/2 large white onion
1 Tbsp honey
2 Tbsp cider vinegar
1 tspn kosher salt


Heat a heavy bottomed pan over medium heat. Cut open the dried peppers and dump out the seeds. Toast the peppers in the pan for 1-2 minutes stirring occasionally. Make sure not to burn the peppers. Place the toasted peppers in a bowl and cover with boiling water. Let the peppers soak for 30 minutes.

Set the oven to broil and place a rack as close as you can to the top of the oven. Place the tomatoes and onion on a foil lined baking sheet. Broil for 5 minutes. Flip the tomatoes and onions and add the garlic. Broil for another 4 minutes. Remove from the oven. Once the garlic is cool enough to handle, peel off the skin.

Add the soaked peppers along with 1 cup of the soaking liquid to a blender. Add the roasted vegetables, honey, vinegar and salt to the blender. Blend on high for 2-3 minutes to be sure the peppers are broken down completely. I like to use a blender vs. a food processor. It does a better job of creating a smoother sauce that I can use in a squirt bottle.

Restaurant Locations

The sopes are good just a lil pricy $3.10 each and again the red sauce is the magic flavor coming back to this place! Jorge Ivan May 26, 2019. . king taco huntington park • king taco huntington park photos • king taco huntington park location •

King Taco's red sauce is some of the most delicious, and spicy hot sauce I have ever had. I have yet to find a store bought hot sauce that even comes close to holding a candle to the flavor which left me craving while living out of state.

Restaurant menu, map for King Taco Supreme located in 11218, Brooklyn NY, 3806 Fort Hamilton Pkwy.

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December 23, 2013 at 5:54 am

Any chance you will post your enchilada sauce recipe you had on your previous website? Been searching high and low for it. Thank you!

What is a “comal” and where can you buy one.
PS. I love love your website. Thank you.

Diana, a comal is a Mexican griddle used for many tasks cooking tortillas and gorditas, reheating tamales, roasting peppers, and charring vegetables for salsa. Hernán sells a nice cast iron one Cheers!

You cash also find them I sites like Amazon. Search fajita skillet.

September 22, 2018 at 2:37 pm

Douglas, I was just wondering about using the iron skillet or comal and the tomatoes. I tried a different recipe the other day and used my iron skillet to toast the ancho chilies, tomatoes and serrano peppers it called for. After blending all the ingredients, I used the same skillet to heat and cook the finished sauce. I only thought about it after the fact and wondered if the acidic sauce changed in flavor by using the iron skillet. I am sure our grandmothers used their iron for everything and never worried about the acid in them, so I am sure this question is moot, but I still want to know. I am not a very good cook, even though I try, and last weeks sauce did not turn out very tasty. I am going to give this one a try and hope it comes out better. Thank you for posting this.

Hello Douglas, if i double the tomatoes to make it more liquidity would i also double the spices to ? i put a green chilli in mine . Thank U.

Hello ! Mr.D, U said juice of one lime, is that the small or big lime T U. Also i got me a wooden tortilla smasher, A.K.A. tortilla press so i can try to make corn tortillas ,this time i hope they doint stick to the pam covered plastic ! Hope U & Ur wife all the best GOD has !

Hello Mr D need help again, i use 2 serranos ,yet next day no heat , any suggestions would help T U

If you want to add more heat to the salsa the next day. Very finely chop another serrano pepper and and mix it in with the salsa. Let it sit for about 10 minutes and it it will have the heat you are looking for and will taste great too. Cheers!

September 12, 2020 at 6:55 pm

Why can’t Dr. use 2 Habenero peppers

Good morning mr. D I took your advice I used to jalapenos then I take the seeds and stem of another jalapeno and I put that in there and I let it sit overnight and next day it’s perfect and I also add a half a teaspoon of liquid Mesquite flavoring cuz I like Mesquite flavor this is Mike salsa recipe from now on thank you very much !☺☺

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Salsa Roja

“Think of salsas as vegetables in their most delicious form,” says Douglas Cullen, who has lived in Mexico for more than 20 years and co-founded Mexican Food Journal, where he shares his love for Mexican cuisine. He says homemade salsas are easy to make, inexpensive, healthy, and delicious.

“This salsa roja made with roma tomatoes, serrano peppers, onion, garlic, and cilantro is a classic Mexican salsa that works great as a topping for enchiladas, tacos, eggs, beef, and chicken,” he says. “We almost always have some in the refrigerator because it’s super tasty, plus it’s versatile. You can easily adapt it to your taste. Like it hot? Add another serrano pepper. Prefer a more mild salsa? Use only half a pepper.”

Don’t forget dessert! Mely Martínez, who owns and blogs at Mexico in my Kitchen, says this version of flan is delicious, but doesn’t require the long simmering time of traditional flan recipes. You can even make it in your Instant Pot!

She says, “Flan is one of the favorite desserts in Latin America — our Mexican version is also made with cream cheese to add a delicious creamy texture to this easy-to-make treat. You only need a few ingredients to prepare it at home and enjoy with your family!”

Looking for more recipes for Mexican favorites? Try these tasty options for tacos at home.

Salsa Asada - Roja

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I took weights on all this stuff when I made this a few days ago, but now I can't seem to locate the paper I wrote on in the kitchen, will edit the post if I find it. All main ingredients (except the chipotles) from my local organic CSA. This came out at a solid low-medium spicy, and most of the heat was from dried chipotles and inclusion of the seeds.

4 good sized heirloom 'paste' tomatoes, was about 1kg iirc.

3 large red California / 'Jimmy Nardello' peppers (I believe).

2 dried chipotle peppers reconstituted.

1tsp salt + 1tsp cumin + 2 tsp lime (or to taste)

Slice tomatoes in half, core. Remove pepper stems, membrane and seeds, half. Slice onion. Separate garlic from base and remove chaff. Cover 2 dried chipotles in boiling water in small bowl.

Roast tomatoes, peppers, onion, and garlic (in final skin) under broiler on high until well blistered. Be careful not to over roast garlic (keep it towards edges).

Remove skins from garlic and discard. Slice heads off rehydrated chipotles.

Add all roasted ingredients to food processor, add rehydrated chipotles (including seeds), add 1 TBSP of rehydrating liquid from chipotles.

Add salt, cumin, and lime to taste and pulse in short bursts until desired consistency.