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In Mexican restaurants, there is a basic form of guacamole recipes, yet every Mexican place does it their own way. The same is true, if not more so, for Salsa Roja, or Mexican Red Table Sauce. If you’ve been to a Mexican restaurant, you’ve seen it.
It’s the red stuff that typically comes in a large squeeze bottle, the bottle slightly condensed with moisture because it has just been removed from the refrigerator in the back, most likely freshly made that very morning. So very fresh.
It is similar in consistency to a thin salsa, with a bit more processing to give it that sauce like quality that is so perfect for pouring over your burritos, drenching your tacos, dripping over chorizo con huevos, basically anything they serve at your local Mexican restaurant.
Salsa Roja is one of our favorites.
As mentioned, Salsa Roja varies from restaurant to restaurant. We’ve been to a lot of Mexican places, and while there is a general similarity to most of these red sauces, each recipe is unique in flavor. Some of it comes down to an additional ingredient here and there, but mostly it is down to proportions.
Some prefer more lime, some more peppers, some more tomato. It depends on the chef cooking that day. I haven’t found a Salsa Roja I didn’t like. It’s hard to go wrong with super fresh ingredients that love to party with one another.
Here is our version that is simple yet highly flavorful.
How to make Salsa Roja – Mexican Red Table Sauce
Here are the steps.
Add the tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor, then process them until they are fairly smooth.
Next, heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly. Add cumin and bit of salt.
Bring the whole thing to a quick boil then reduce heat to a simmer. Simmer for 15-20 minutes. Season with salt if needed and stir.
That’s it! Cool and refrigerate until ready to use. Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!
It doesn’t take much work at all. Just a bit of processing and simmering to let the fresh flavors develop and mingle with one another.
Cool and pour it into a sauce container. I like to serve them up in the same plastic squeeze bottles you find in the Mexican restaurants.
Here is a link to the ones I use – SET OF 2 — 24 Oz. Condiment Squeeze Bottles. It makes it feel that much more authentic. You can also serve this up as a salsa with some salted tortilla chips. The flavor is the same and honestly, it works as a simple salsa serving. This will easily last a week in the fridge if you haven’t eaten it all.
Get cooking, friends! For your next Taco Tuesday, serve up some Salsa Roja and slather it on!
If you enjoy this recipe, I hope you’ll leave a comment. Also, please share it on social media.
Salsa Roja (Mexican Red Table Sauce)
- Food Processor
- Stock Pot
- Condiment Squeeze Bottles
- 2 lbs tomatoes chopped
- 1 small white onion chopped
- 2 jalapeno peppers chopped
- 2 cloves garlic chopped
- 1/4 cup cilantro chopped
- Juice from half a lime
- 2 Tbsp olive oil
- 1/4 tsp cumin
- Salt to taste
- Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
- Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
- Add cumin and bit of salt.
- Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
- Season with salt if needed and stir.
- Cool and refrigerate until ready to use.
- Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!
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