Salsa Roja (Made in the Blender!)
The best part about this creamy salsa roja is that it’s made in the blender in less than 10 minutes.
My roja salsa is made with simple pantry ingredients: dried chili peppers, canned fire-roasted tomatoes, and onions.
It’s no secret that we love salsa in my house.
My canning salsa recipe has hundreds of 5-star reviews, and we make at least a few dozen jars every summer to enjoy throughout the year.
While that is one of my favorite salsa recipes, this salsa roja is a creamy, smoky version that’s fantastic on tacos, quesadillas, nachos, chips, or anywhere you like salsa!
Why I love this recipe
With chips and salsa being my husband’s favorite snack and lentil tacos being my weeknight dinner of choice, it’s safe to say that we go through a lot of salsa in my house.
This salsa roja is one of my favorite quick sauces. It’s ready in just 10 minutes with mostly pantry ingredients! Creamy and smoky, it’s a must-try on crispy tacos, nachos, and more.
When I tried a similar creamy roja sauce at our local taqueria a few years ago, I knew I wanted to recreate it. This one is inspired by my creamy jalapeño sauce recipe, a blended salsa that doesn’t use cream or dairy.
As with most of my inspired recipes, I can’t claim authenticity, but I can promise that if you love salsa, you will love this salsa roja.
Ingredient Notes
- Dried chili peppers: I use New Mexico Chili Peppers, but most will work depending on flavor and spice level. Chipotle peppers are also a great choice for a smokier sauce. Arbol chilies, ancho chilies, Anaheim chilies, or guajillo peppers will all work in this salsa roja recipe. If you want to use jalapeno peppers, I recommend this jalapeno salsa.
- Fire-roasted diced tomatoes. The fire-roasted tomatoes add more flavor to the salsa, and I don’t recommend regular diced tomatoes unless you don’t like any spice and prefer a very mild salsa.
- Oil: You can use olive oil or a neutral-tasting oil for this. I’ve tried both, and they work great.
- Fresh lime juice: The hint of acid at the end is nice; if you don’t have fresh lime juice, you can use lemon juice or even a small splash of vinegar.
How to Make
Soften the dried peppers
Soften the peppers in a dry skillet over medium heat, turning to toast and soften. This will make it easier to handle and easier to remove the stem and seeds. If you want a very spicy salsa, then you can leave in the seeds but I prefer to remove them before cooking in the tomato sauce.
Cook the Salsa
Saute the onion and garlic until very softened. Add the tomatoes, cumin, and salt, then transfer to a blender and puree until creamy and smooth. Depending on how strong your blender is, you may need to stop and scrape down the sides. A food processor will also work.
Taste
Add in a splash of lime juice at the end. Taste, adjust as desired, and enjoy!
Professional Tips
If you are new to working with dried peppers, you can usually find them in the produce aisle at most grocery stores or specialty stores like Penzey’s Spices.
I love cooking with dried chile peppers as they impart so much flavor, much like dried mushrooms and spices do with other dishes. They are also very versatile and can be used in so many dishes like chili and homemade enchilada sauce.
Make sure to use the fire-roasted tomatoes here; they offer a different flavor than regular canned tomatoes.
How to Serve
I can’t wait for you to try this creamy salsa roja. It’s obviously great on it’s own with tortilla chips, but is the perfect red sauce to add flavor and spice to so many inspired Mexican dishes or Tex Mex dishes.
I like a creamy salsa with my Vegan Tofu Migas, my Chilaquiles and Breakfast Tacos! I’ve got a tofu version and a scrambled egg taco version.
Frequently Asked Questions
How do I control the spiciness?
The spiciness depends on the type and amount of peppers used. To make it milder, remove the seeds and membranes from the peppers. Or, use fewer peppers. To make it spicier, add more peppers or use hotter varieties like habaneros or serranos.
Should I peel the roasted peppers?
You can peel the peppers, but you don’t need to as you are going to blend the salsa anyway.
Serving Size
This recipe makes about 1.5 cups. You can also double or even triple the batch depending on your needs.
If you have any leftovers, then I recommend storing it in an airtight container in the refrigerator for up to 3 days.
More salsa recipes and sauces
If you make this salsa roja recipe, come back and leave a comment and a rating! Your feedback helps other readers, and seeing you make my recipes makes my day.
Salsa Roja (Made in the Blender!)
Equipment
Ingredients
- 2 dried chili peppers1, I use New Mexico Chili Peppers see note below
- 2 tablespoons olive oil
- 1/2 cup chopped white or yellow onion
- 5 large garlic cloves, minced
- 15 ounce can fire-roasted diced tomatoes
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 lime, juiced
Instructions
- Place the chili pepper in a dry skillet over medium high heat and cook, 1-2 minutes per side, until softened and lightly toasted. Use a knife to remove the stem, shake the seeds out then roughly chop.
- Heat the olive oil in the same skillet and add the onion. Cook for 2-3 minutes until softened, then add in the garlic, tomatoes with their juice, cumin and salt. Add in the chopped dried peppers and cook for 5 minutes, until mixture is heated through and onion is very soft.
- Let cool slightly, then transfer to a blender or food processor and puree until creamy and smooth. Add in the splash of lime juice, then season to taste for salt as desired.
Notes
- Chipotle peppers are also a great choice for a smokier sauce. Arbol chilies, ancho chilies, anahheim chilies or guajillo peppers will all work in this recipe.