Mexican red sauce (salsa roja)

Who enjoys Mexican red sauce (salsa roja)?
This traditional recipe goes great with food such as the high-protein vegan steak, black beans, with totopos, for chilaquiles, etc.

I find it very versatile for savory dishes. You can use it on tacos, pasta, scrambled tofu, beans, lentils, and pretty much anything!

We hope you love this recipe as much as we do ❤️, it’s:

One of the most Mexican recipes you’ll find!
An easy way to make salsa from scratch
Your go to salsa for tacos!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂

Print Recipe

5 from 1 vote

Mexican red sauce (salsa roja)

Traditional Mexican red sauce made with chilies, garlic, coriander and some oil!

Prep Time10 minutes mins

Cook Time15 minutes mins

0 minutes mins

Total Time25 minutes mins

Course: Side Dish

Cuisine: Mexican

Keyword: Spicy food

Servings: 8

Calories: 70kcal

Cost: 4

Ingredients

• 4 Medium-sized red tomatoes
• 1 Garlic clove
• 3 Bird chilies (or 1 scotch bonnet)
• 1/2 Medium sized onion
• 20g Coriander
• 1/2 tbsp Vegan stock (buillon) or salt Optional
• 1/6 cup Olive oil or water

Instructions

• Dice the onion
• Chop the garlic in little pieces
• Put the olive oil or water and the onion and garlic at medium fire
• Wait for around 2 minutes until they start to caramelize
• Meanwhile, the tomatoes in big squares, and chop the chilies in small pieces
• Add the tomatoes and the rest of the ingredients and stir them for about 10 minutes
  
• Mash the tomatoes and the rest of the ingredients
  

Notes

• You can add half of an avocado, it also makes it taste very nice, and it is very common in Mexican cuisine, but avocados get “dark” quickly, so you would have to eat the salsa in the following day!
• Try other chilies, like Scottish bonnet, or something milder if you do not like spicy things
• If you want to remove the chilies altogether, you can still make this sauce, but I would suggest adding 2 small spoons of stock to give it an extra kick of flavour
• This recipe will last for about 5 days in the fridge and it is freezer friendly