You won't believe how easy it is to make this Mexican Salsa Roja recipe!

It seems that every household in Mexico has their own recipe for salsa. There is usually salsa on the table at every meal. The salsa is served as an accompaniment and a little bit of salsa goes along way.

This recipe is so simple that it's perfect for those who are intimated about using dried chiles. It also perfect for all the dried chile lovers out there! I love using chile de arbol, which is a tiny chile that really packs a spicy punch.

Unlike other dried chiles, you don't have to remove any of the seeds. Making this salsa recipe even easier! I recommend starting with 10-15 chiles and adding even more if you like things super spicy.

The recipe is super easy to make. If you have been intimated by using dried chiles, I highly recommend trying this recipe. You don't have to worry about removing the seeds or toasting the chiles. It is so easy and definitely worth the time to make homemade salsa.

I recommend making a batch on the weekend to enjoy throughout the week. Just keep the salsa in a container with a tight fitting lid in the refrigerator.

If you make this Salsa Roja, be sure to snap a photo and tag us at #thymeandlove on Instagram! I'd love to see your photos!

watch how easy it is to make this salsa!

Continue to Content

Salsa Roja

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A simple and easy Mexican salsa recipe that only needs 3 ingredients. If you never worked with dried chiles before, this is a great recipe to start with. Serve with your favorite Mexican meals! A little bit of this salsa goes a long way!

Print

Ingredients

• 10-15 Dried Chile de Arbol
• 2 Medium Tomatoes, cored
• 1 Small Garlic Clove
• ⅛-1/4 teaspoon Salt, or to taste
• 1 teaspoon Avocado Oil

Instructions

1. Remove the stems from the dried chiles. Place them in a medium saucepan along with the tomatoes. Cover with water. Bring to a boil over medium to medium-high heat. Once boiling, reduce heat to low.
2. Cook until the chiles have started to soften and the tomato skin starts to break, about 10-15 minutes.
3. Drain the chiles and tomatoes and transfer to a blender. Wipe the saucepan and return to the stove. {you are going to use the same pan again}
4. Add the garlic clove and salt to taste. Blend until smooth.
5. In the same saucepan heat the oil over medium heat. Carefully add the blended salsa mixture. Cook the salsa for 5 minutes, stirring often. If the pan gets to hot, reduce heat to medium low. Use right away for let cool if storing.
6. Store the salsa in an air tight container in the fridge for up to a week. I like to bring it up to room temperature before serving.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Xo Jeni