This homemade Salsa Roja is ready in 15 minutes and made with fresh tomatoes, onion, jalapeño, and garlic. I love to serve it with tamales, pupusas, chimichangas, and more!
Want more dip recipes? Try Pico de Gallo, Easy Homemade Salsa, Hummus, or Mango Salsa!
Have you tried Salsa Roja?
Have you tried Salsa Roja?It is so versatile and delicious! Unlike Mexican-style salsa that we eat cold, with tortilla chips, this Salvadorian style salsa roja is cooked down into a smooth sauce, with very mild spice. We serve it at room temperature over homemade pupusas and curtido. You can enjoy it as a topping on anything, like carnitas, chimichangas, or tamales, too.
In my version of salsa roja I like to add half of a jalapeño pepper for flavor, and remove the seeds and veins for a mild heat, but you can omit the jalapeño if you'd like.
How to make Salsa Roja:
Blend and Simmer: Add tomato, onion, jalapeño, salt, garlic and water to a blender or food processor and puree. Heat oil in a large skillet over medium high heat then add salsa to the pan and stir in chicken bouillon. Bring mixture to a low boil and cook, stirring occasionally, for about 10 minutes, or until a lot of the liquid has been reduced. Allow to cool then keep in the fridge for up to 5 days.
Make Ahead Instructions:
To Make Ahead: You can blend it anytime and keep in the fridge for up to 5 days.
Serve Salsa Roja With:
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Recipe
Salsa Roja
Equipment
Ingredients
- 4 tomatoes
- 1/2 onion
- 1/2 fresh jalapeño pepper , seeds removed if you want a mild salsa*
- 1/2 teaspoon salt , more if needed
- 1 clove garlic
- 1 cup water
- 1 teaspoon oil
- 1 teaspoon chicken bouillon paste (or cube)
Instructions
- Blend: Add tomato, onion, jalapeño, salt, garlic and water to a blender or food processor and puree.4 tomatoes, ½ onion, ½ fresh jalapeño pepper, ½ teaspoon salt, 1 clove garlic, 1 cup water
- Simmer: Heat oil in a large skillet over medium high heat. Add salsa to the pan and stir in chicken bouillon. Bring mixture to a low boil and cook, stirring occasionally, for about 10 minutes, or until a lot of the liquid has been reduced.1 teaspoon oil, 1 teaspoon chicken bouillon paste
- Allow to cool. Store in the fridge for up to 5 days.
Nutrition
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I originally shared this recipe May 2019. Updated March 2025.
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I made this to go with my Chile Relleno casserole and this is a hit. So much flavor. I did add ¼ teaspoon cumin but otherwise recipe as is. It is now in my cookbook. Thanks for the recipe!
Delicious!! My son raves about this salsa. Question. Can it be frozen or canned for future use?
When it says cube are we using just one
Yes 1 cube!
Lauren, your recipes are fantastic! I especially love your recipes for salsa roja, pupusas, and curtido. Can you tell me whether it would be possible to substitute chicken bone broth for a portion of the liquid in the salsa roja or the pupusa dough? Your recipe calls for optional bouillon, and that sounds wonderfully flavorful, but our household does not keep bouillon on hand. We do, however, always have a good supply of chicken bone broth, and I wondered whether I might swap that out for some of the liquid, in lieu of the bouillon? Welcome your thoughts! Warm regards, Julie
Absolutely! Use chicken broth instead of water.
Killer salsa roja…easy to make and taste is “original”…and, I’m from Tucson, AZ!
An easy and traditional method. I think I’ll add cilantro!
Great recipe! I’ve made it a few times and even my friends from south of the border raved about the flavor.
I made this (also with your pupusas and Curtido) last night and it was all such a huge hit. Every recipes was so easy and your images with step-by-step instructions really helped. My family thinks I’m a true international chef :).