Salsa roja picante is a type of spicy red sauce in Mexican cuisine. It is made of red tomatoes ( jitomate), ground with onion, garlic, chillies, salt, and pepper to taste.
This red sauce comes in subtypes:
- Salsa Cocida (“cooked sauce”), in which the ingredients are cooked and then ground;
- Salsa Asada (“roasted salsa”), in which the ingredients are roasted on a comal and then ground;
- Salsa Cruda (“raw sauce”), in which ingredients are ground raw, ready to eat;
- and a combination in which some ingredients are roasted and other ingredients cooked.
A molcajete or a blender can be used for the grinding process. After the sauce is prepared, it can be cooked again in a pan with little oil.
Salsa Roja Picante Recipe
This is an easy salsa that you will make again and again. Follow the simple steps to get a great salsa.
- Remove the seeds and veins from the chillies (Leave them in if you want a hotter salsa)
- Heat a dry medium cast-iron skillet over medium-high heat. Cook tomatoes, onion, and chilli, turning occasionally, until tomatoes are softened and all vegetables are blistered and blackened in spots, 5–10 minutes.
- Pulse vegetables with garlic and coriander in a blender just until chunky; season with salt.
- Serve warm.
- Don’t use canned tomatoes as they tend to give the salsa a metallic taste.
- If the fresh coriander has tender stems, use them also if you wish
- For a milder salsa only use 1 chilli.