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Salsa Roja

A quick and versatile red sauce made from fresh tomatoes and guajillos, perfect for upgrading a variety of dishes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Mexican
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces ripe tomatoes (jitomates maduros) Look for deep red, slightly soft fruit for best flavor.
  • 2 pieces guajillo chiles, seeds removed For mild, fruity heat. Substitute with 1 ancho for deeper notes, or 1-2 dried arbols for more heat.
  • 1 clove garlic Peeled.
  • 1/4 piece onion White or yellow.
  • 1/2 teaspoon salt To taste; start with this amount and adjust.
  • 1 cup water Use the cooking liquid to preserve flavor.

Method
 

Cooking
  1. Bring a medium pot of water to a gentle boil. Add the tomatoes, guajillo chiles, peeled garlic, and quarter onion.
  2. Simmer until the tomatoes are very soft and the skins begin to split — about 8–10 minutes.
  3. Transfer the vegetables and roughly 1 cup of the cooking water to a blender. Purée until completely smooth.
  4. Return the blended sauce to the pot. Season with salt to taste and cook over low heat for 5 minutes, stirring occasionally.
Blending
  1. Use a slotted spoon to move hot ingredients from pot to blender to avoid carrying too much water.
  2. Pulse first, then blend on high for a smooth finish. For chunkier salsa, pulse just a few times.

Notes

For a smokier sauce, briefly roast the tomatoes and onion instead of boiling. If using canned tomatoes, fresh gives the best brightness. Store in the fridge for quick meals.