Easy Red Sauce
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I remember the first time I made this simple red sauce at home: four ripe jitomates, two guajillos, a clove of garlic, a sliver of onion, and water turned into a bright, versatile salsa in under 15 minutes. It’s the kind of sauce that quickly upgrades tacos, eggs, and grilled chicken without a long ingredient list or fuss. If you want a fresh, slightly smoky tomato sauce that’s both authentic and forgiving, this is the one to keep in your weeknight rotation. For more ideas to pair with it, check out this roundup of 5 Homemade Mexican Salsas.
Why you’ll love this dish
This red sauce is fast, budget-friendly, and deeply flavorful because it relies on good, simple ingredients and a short cooking finish. It’s perfect when tomatoes are at their peak ripeness — the jitomates give natural sweetness while guajillos add mild, fruity heat without overpowering. Make it for busy weeknights, to drizzle over huevos rancheros, or to serve alongside grilled meats. It’s also great for cooks who want authentic Mexican flavors without complicated technique.
“A pantry-friendly salsa that tastes like you spent hours simmering — fresh, bright, and just the right amount of warmth.” — home cook review
How this recipe comes together
Quick overview: you gently boil the tomatoes, guajillos, garlic, and onion until the tomatoes break down; then blend everything with the cooking liquid until smooth; finish by simmering with salt for five minutes to marry flavors. The process is forgiving — you can scale up, swap one chile for another, or blend coarser for a chunkier texture. Expect total active time of about 15–20 minutes.
What you’ll need
- 4 ripe tomatoes (jitomates maduros) — look for deep red, slightly soft fruit for best flavor.
- 2 guajillo chiles, seeds removed — for mild, fruity heat. (Substitute: 1 ancho for deeper raisiny notes, or 1-2 dried arbols for more heat.)
- 1 clove garlic — peeled.
- 1/4 onion — white or yellow.
- Salt to taste — start with 1/2 teaspoon and adjust.
- 1 cup water — use the cooking liquid to preserve flavor.
Notes: If you want a smokier sauce, briefly roast the tomatoes and onion under the broiler instead of boiling. For a faster route, canned whole tomatoes can be used, but fresh gives the best brightness. I like to keep a small jar of this in the fridge for quick meals and compare it to a zesty corn and avocado salsa for summer plates.
The cooking process explained
- Bring a medium pot of water to a gentle boil. Add the tomatoes, guajillo chiles, peeled garlic, and quarter onion.
- Simmer until the tomatoes are very soft and the skins begin to split — about 8–10 minutes. The guajillos will rehydrate and soften.
- Transfer the vegetables and roughly 1 cup of the cooking water to a blender. Purée until completely smooth. Taste — if it’s too thick, add a little more cooking water and blend again.
- Return the blended sauce to the pot. Season with salt to taste. Cook over low heat for 5 minutes, stirring occasionally. This short simmer lets the flavors marry without losing the fresh tomato brightness.
How to prepare it
- Use a slotted spoon to move hot ingredients from pot to blender to avoid carrying too much water (you want around 1 cup).
- Pulse first, then blend on high for a smooth finish. If you prefer a chunkier salsa, pulse just a few times.
- Finish on low heat — vigorous boiling will dull the tomato brightness. Five minutes is enough to deepen the flavor.
Best ways to enjoy it
This red sauce is a true multitasker:
- Spoon over scrambled eggs or chilaquiles for breakfast.
- Use as a taco sauce for carne asada, carnitas, or grilled vegetables.
- Pour on top of baked chicken or use as a base for a quick weeknight pasta. For a comforting dinner, try it with breaded chicken cutlets the way baked parmigiana is served. I also often pair it with a fresh cranberry salsa at holiday spreads for a contrast of sweet and savory.
Plating tip: serve the sauce warm in a small bowl with lime wedges and chopped cilantro on the side so everyone can customize the brightness.
Storage and reheating tips
- Refrigerate: Keep in an airtight container for up to 4–5 days. Cool to room temperature before sealing.
- Freeze: Pour into an ice cube tray or freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over low heat; avoid boiling. If too thick after refrigeration, stir in a tablespoon of water or broth.
Food safety: always reheat to at least 165°F (74°C) before serving; discard if off-odors or mold appear.
Pro chef tips
- De-seeding guajillos removes bitterness and keeps the sauce smooth and mild. Use your hands or a small knife and tap out the seeds.
- Blending with some of the cooking liquid captures more tomato flavor than using plain water.
- If sauce tastes flat after blending, a few drops of vinegar or a squeeze of lime brightens it immediately.
- For texture control, strain the blended sauce through a fine-mesh sieve for an ultra-silky finish — perfect for sauces plated with delicate proteins.
Flavor swaps
- Heat level: swap guajillo for ancho for milder, smoky notes; add a small dried árbol for more kick.
- Herb finish: stir in chopped cilantro, oregano, or a sprig of epazote after removing from heat for a regional touch.
- Creamy version: swirl in a spoonful of crema or a splash of heavy cream for a richer sauce that pairs well with baked dishes.
- Smoky variation: roast the tomatoes and onions before boiling, or add a touch of chipotle in adobo to the blender.
Your questions answered
Q: How long does this take from start to finish?
A: Plan 15–20 minutes total: about 8–10 minutes to soften the tomatoes, a few minutes to blend, and a 5-minute low simmer.
Q: Can I make this sauce without a blender?
A: Yes — mash the softened tomatoes and chiles with a potato masher or use a food mill for a rustic texture. A blender yields the smoothest result.
Q: Is it safe to use dried guajillos straight into the pot?
A: Absolutely — just remove seeds and stems first. If they’re very dry, they’ll soften in the boiling water while the tomatoes cook.
Q: Can I make this vegan and gluten-free?
A: Yes. The recipe is naturally vegan and gluten-free as written — just avoid serving it with gluten-containing sides.
Conclusion
If you want a quick, authentic red sauce that elevates everyday meals, this Easy Red Sauce is a must-know. For step-by-step variations and alternate techniques, check the Spanish recipe guide at Receta Fácil de Salsa Roja. For additional homemade salsa ideas and uses that inspire weeknight dinners, see the thoughtful instructions on Salsa roja casera | Cook for Your Life. If you’re planning to serve the sauce with baked or fried chicken, this plated pairing is helpful: Pollo a la Parmesana & Salsa de Tomate Fácil. For a more rustic ranchera take and regional tips, read the traditional method at Cómo hacer Salsa Ranchera Roja.
Salsa Roja
Ingredients
Method
- Bring a medium pot of water to a gentle boil. Add the tomatoes, guajillo chiles, peeled garlic, and quarter onion.
- Simmer until the tomatoes are very soft and the skins begin to split — about 8–10 minutes.
- Transfer the vegetables and roughly 1 cup of the cooking water to a blender. Purée until completely smooth.
- Return the blended sauce to the pot. Season with salt to taste and cook over low heat for 5 minutes, stirring occasionally.
- Use a slotted spoon to move hot ingredients from pot to blender to avoid carrying too much water.
- Pulse first, then blend on high for a smooth finish. For chunkier salsa, pulse just a few times.
