Equipment
Ingredients
Vegetables
- 500 g roma tomatoes, whole
- 100 g white onion, peeled and quartered
- 3 garlic, peeled
Chilies & Seasoning
- 5 dried chile de árbol
- 5 g salt
- 60 ml warm water
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 10 kcal
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 126 mg
- Saturated Fat
- 0 g
- Potassium
- 93 mg
- Calcium
- 7 mg
- Iron
- 0.1 mg
- Magnesium
- 4 mg
- Phosphorus
- 11 mg
- Zinc
- 0.1 mg
- Vitamin A
- 13 mcg
- Vitamin C
- 5 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 10 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wipe the dried chilies clean with a damp cloth and remove the stems. Shake out excess seeds if you prefer less heat.
Heat a dry skillet over medium heat. Toast the dried chilies for 30-60 seconds, turning constantly, until they darken slightly and become fragrant. Do not burn them or they will taste bitter.
Place the toasted chilies in a small bowl and cover with the warm water. Let them soak for 10-15 minutes to soften while you cook the vegetables.
In the same hot skillet, place the tomatoes, onion quarters, and garlic cloves. Roast the vegetables, turning occasionally. Remove garlic early (approx. 5 mins) to prevent burning, remove onions when softened and charred (approx. 10 mins), and roast tomatoes until blistered and soft (12-15 mins).
Transfer the soaked chilies (and 1 tablespoon of the soaking liquid), roasted garlic, and salt to a blender. Blend on high until a smooth paste forms.
Add the roasted tomatoes (skin on) and onions to the blender. Pulse 4-6 times to combine while maintaining a chunky, rustic texture. Stir in chopped cilantro if using.
Chef's Notes
- Leaving the blackened skins on the tomatoes is essential for the authentic 'tatemada' (roasted) flavor profile.
- For a more traditional texture, use a Molcajete (volcanic stone mortar). Grind the salt, garlic, and chilies first, then mash in the onions and tomatoes.
- This salsa pairs exceptionally well with fatty meats like carnitas or barbacoa because the acidity cuts through the richness.
- Arbol chilies are potent; start with fewer if you have a low heat tolerance and add more gradually.
Storage
Refrigerator: 1 week — Store in an airtight jar. Flavor improves after 24 hours.
Freezer: 3 months — Texture may become slightly watery upon thawing.
Troubleshooting
Salsa tastes bitter
Cause: Chilies or garlic were burned during toasting/roasting
Fix: Add a pinch of sugar or a splash of lime juice to mask the bitterness.
Prevention: Watch chilies constantly and toast only for seconds; remove garlic before onions and tomatoes.
Salsa is too spicy
Cause: Too many seeds left in the Arbol chilies
Fix: Roast 2 more tomatoes and blend them in to dilute the heat.
Prevention: Remove veins and seeds thoroughly before toasting.
Cultural Context
Salsa Roja is a cornerstone of Mexican table condiments. This version mimics 'Salsa Tatemada', where ingredients are roasted on a comal (griddle) to impart a smoky sweetness that boiling cannot achieve. It is ubiquitous in taquerias across Mexico.
