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You Asked, Here's a Favorite Salsa Roja Recipe From My Travels to Mexico City



I travel for business often to Mexico City and am often asked about the food choices there. While there are many, and I have a bunch of recommendations, one thing you just can’t miss is the variety of salsas available at most restaurants. After asking around and doing some research, I am sharing one of the best chili sauces to add to your food - the classic "Salsa Roja" or red salsa. This sauce is made from a blend of fresh and dried chilies, including popular varieties such as guajillo, ancho, and chipotle. The chilies are first toasted and then blended with other ingredients such as garlic, onion, and tomato to create a rich flavor.


To make Salsa Roja, you will need the following ingredients:


10 dried guajillo chilies

5 dried ancho chilies

2 dried chipotle chilies

4 cloves of garlic

1 small white onion

1 ripe tomato

1/4 tsp cumin powder

Salt, to taste

Water, as needed


Instructions:

Start by toasting the dried chilies in a dry skillet over medium heat. Toast them for about 1-2 minutes on each side, or until they become fragrant and slightly puffed.


Remove the stems and seeds from the toasted chilies and place them in a bowl. Cover them with hot water and let them soak for about 30 minutes.


While the chilies are soaking, finely chop the onion and garlic. Heat a little oil in a pan and sauté them until they are translucent.


Once the chilies have soaked, drain the water and place them in a blender. Add the sautéed onion and garlic, cumin powder, and salt to the blender.


Blend everything together until it forms a smooth paste. If the paste is too thick, you can add a little water to thin it out.


Taste the sauce and adjust the salt as needed.


The Salsa Roja can be stored in an airtight container in the refrigerator for up to a week.


Salsa Roja is a versatile sauce that can be used to add flavor to a variety of dishes, including tacos, burritos, and enchiladas. It can also be used as a dip for chips or as a marinade for meats. The heat level can be adjusted by using more or fewer dried chilies, depending on your preference.


If you make this salsa, please let me know and post your results on social media. I want to know!


I look forward to hearing about your experience.


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