How to Make Salsa Roja – Mexican Red Table Sauce. Here are the steps. First, 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.
This salsa roja recipe will last at least a week in the refrigerator, or up to 2 weeks. If you'd like it to last longer, you can up the acidity with more lime juice or add some vinegar. It also freezes nicely. If you enjoy this recipe, I hope you'll leave a comment with some STARS.
It's a workhorse that gives you tremendous return for very little effort, and as long as you get the heat level to your liking it will always be towards the top of your list. Keeping that option in mind, let's head to the other end of the Salsa Roja spectrum where you'll find some fiery concoctions that have more concentrated flavors.
We've been to a LOT of Mexican places, as well as Tex-Mex, 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.