I’m a bit of a salsa snob, so I usually make my own. This salsa roja hits the sweet spot between spicy and fresh. It comes together in just 30 minutes with a handful of simple ingredients—roasted in the oven and blended into a bold, flavorful salsa you’ll want on everything. The roasted tomatoes and jalapeños add depth, while the fresh lime juice and cilantro brighten every bite.
I make this easy blender salsa almost every week, but when I’m craving something with a little more depth, this roasted salsa roja is my go-to. Fresh Roma tomatoes, jalapeños, and warm spices are roasted to bring out a rich, smoky flavor. Then, it’s finished with lime juice and fresh cilantro for bright, zesty notes in every scoop. Whether you’re serving it with tortilla chips, spooning it over tacos, or stirring it into scrambled eggs, this homemade salsa is a total game changer.
Salsa Roja
Equipment
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1 Food Processor
Ingredients
- 8 roma tomatoes
- 1/2 small onion
- 2 jalapeño peppers*
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cloves garlic
- juice of 1/2 lime
- 1/2 cup fresh cilantro
Instructions
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Preheat the oven to 400 degrees.
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Spread the tomatoes, onion half, and jalapeño peppers out on a large sheet pan. Drizzle with olive oil and sprinkle with the salt, pepper, chili powder, and cumin. Toss to coat.
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Roast for 20 minutes until blistered. Then, broil for 2-3 minutes until charred.
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Transfer the tomatoes, onion half, peppers, and extra juices from the sheet pan to a food processor. Add in the garlic and lime juice.
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Blend until smooth. Add in the cilantro and pulse a few times until incorporated.
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Taste and add more salt, pepper, and/or lime juice if needed.
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Serve with tortilla chips.**
Notes
Nutrition
How to Cook Salsa Roja Step by Step
Gather the ingredients: Gather all the ingredients together and preheat the oven to 400°F.
Prep the vegetables: Grab a large sheet pan and spread out 8 whole Roma tomatoes, ½ small onion, and 2 jalapeños. Drizzle with 1 tbsp olive oil, then sprinkle with ½ tsp salt, ¼ tsp black pepper, 1 tsp chili powder, and ½ tsp cumin. Toss to coat each vegetable fully.
Roast the vegetables: Add the sheet pan to the preheated oven and roast for 20 minutes until blistered. Switch to broil and cook for an additional 2–3 minutes to get a nice char on the vegetables.
Transfer to a blender: Carefully add the charred veggies and juices from the pan to a food processor or high-powered blender. Add 2 cloves of garlic and the juice of ½ a lime.
Blend until smooth: Blend all the ingredients until you have a smooth consistency. Add ½ cup fresh cilantro and pulse a few times to incorporate.
Taste, adjust, and serve: Give the salsa a quick taste and adjust with more salt, pepper, or lime juice if needed. Pour it into a serving bowl, chill for extra freshness, and serve with tortilla chips. Enjoy!
How to Store
This homemade salsa will stay fresh in an airtight container in the fridge for up to 5 days—if it lasts that long! I like to keep a jar on hand to scoop with chips, spoon over eggs, or add a kick to lunches throughout the week.
Serving Suggestions
I love serving this salsa roja as a snack with tortilla chips, especially when friends come over—it always disappears fast. It’s also one of my favorite ways to add a burst of flavor to everyday meals. I’ll spoon it over scrambled eggs or breakfast tacos in the morning, use it as a topping for grilled chicken nachos or even mix it into barbacoa burrito bowls for a little extra kick. It’s super versatile, so I always find myself reaching for it throughout the week. Whether it’s taco night or just a quick lunch, this salsa makes everything taste better.
More salsa recipes to try
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