Best Fresh Mexican Restaurant Salsa Roja Red Salsa Recipes

SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE

Salsa Roja Recipe - Mexican Red Table Sauce image

This easy homemade salsa roja recipe is the ultimate Mexican salsa, perfect for tortillas, tacos and burritos, with tomatoes, jalapeno, lime juice and more.

Provided by Mike Hultquist

Time 25m

Number Of Ingredients 9

Ingredients

2 pounds tomatoes (chopped)
1 small white onion (chopped)
2 jalapeno peppers (chopped - use Serrano peppers for a bit more heat!)
2 cloves garlic (chopped)
¼ cup chopped cilantro
Juice from half a lime
2 tablespoons olive oil
¼ teaspoon cumin ((optional, not traditional, more Tex-Mex))
Salt to taste

Steps:

Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
Add cumin and bit of salt.
Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
Season with salt if needed and stir.
Cool and refrigerate until ready to use.
Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!

Nutrition Facts : Calories 23 kcal, Carbohydrate 2 g, Fat 1 g, Sodium 2 mg, Sugar 1 g, ServingSize 1 serving

FRESH MEXICAN RESTAURANT SALSA ROJA (RED SALSA)

Fresh Mexican Restaurant Salsa Roja (Red Salsa) image

Ok, I'll admit it. I'm a salsa snob. There. I said it. I just can't bring myself to eat the tired, old salsa that comes in a jar. With fresh salsa, you get little hints and flashes of citrusy lime, fresh garden cilantro, garlic, sweet onion and tomato. This table salsa has a lighter picante texture, not big & chunky. If you have 5 minutes and about $1.75, you can make the same salsa served in many Mexican restaurants. Once you taste freshly made restaurant-style salsa, I promise that you will walk right by that jar on the grocery shelf! Give it a try! My Recipe My Photos

Provided by Family Favorites @Quinnn

Categories Dips

Number Of Ingredients 9

Ingredients

2 - 14 oz. cans diced tomatoes with juice (can drain if you want it thicker)
3 - cloves of garlic
1/2 - large onion, chopped
1/2-1 - fresh jalapeno, seeded (start with 1/2 and work up)
large - handful fresh cilantro leaves, large stems removed
1/2 - tb. lime juice
2 - tsp. paprika
- salt and freshly cracked pepper to taste at end
1 - large fresh tomato, finely chopped. pulp and seeds removed (add at very end)

Steps:

Add all ingredients into bowl of food processor except fresh tomato. Pulse until desired consistency is reached. Season with salt and freshly ground pepper. Stir in finely chopped tomato.
Serve with freshly made, warm tortilla chips and of course, a Corona with a lime wedge! =)

FRESH SALSA I

Fresh Salsa I image

This all purpose salsa is great on tortilla chips, tacos and other Mexican-style favorites. Roasted jalapeno chile peppers give the salsa an excellent flavor.

Provided by Kaylene Dow

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 35m

Yield 48

Number Of Ingredients 8

Ingredients

4 jalapeno chile peppers
5 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon white sugar
1 teaspoon salt
¼ teaspoon ground cumin
1 (10 ounce) can diced tomatoes with green chile peppers
1 (28 ounce) can whole peeled tomatoes

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.

Nutrition Facts : Calories 6.4 calories, Carbohydrate 1.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 73.6 mg, Sugar 0.8 g

FRESH SALSA

Fresh Salsa image

I love salsa. I always make it. I made this one and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference.

Provided by bbmchicago

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 45m

Yield 36

Number Of Ingredients 12

Ingredients

6 roma tomatoes, diced
3 fresh jalapeno peppers, seeded and chopped
¼ red onion, chopped
3 green onions, chopped
2 cloves cloves garlic, crushed
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 ½ teaspoons ground cumin
1 small jicama, peeled and chopped
1 (10 ounce) can diced tomatoes with green chilies, drained
salt and ground black pepper to taste

Steps:

Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

Nutrition Facts : Calories 9.1 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 16.9 mg, Sugar 0.8 g

FRESH SALSA

Fresh Salsa image

We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 8

Ingredients

4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced

Steps:

In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

MEXICAN RED TABLE SALSA, SALSA ROJA DE MESA

Mexican Red Table Salsa, Salsa Roja de Mesa image

A Club favorite, this salsa really adds something special to your Mexican fiestas... or to your every day!

Provided by Juliann Esquivel

Categories Salsas

Time 15m

Number Of Ingredients 12

Ingredients

1 large can hunt's peeled whole tomatoes 28 ounce can
2 medium jalapenos sliced in pieces, seeds and all. remove stalk and discard.
1 medium sweet onion peeled and cut into fourths
1 large handful of fresh cilantro leaves and stalks
4 large cloves of fresh garlic peeled
1 Tbsp dried oregano
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 small packet of goya sazon seasoning packet with culantro and achiote
1/2 tsp goya adobe seasoning
if you don't like a lot of heat use only one jalapeno. on the other hand if you like the heat you can add more jalapenos or a combination of jalapenos and serranos. optional

Steps:

1. Put everything into a large microwavable bowl. Nuke for six minutes. Pour everything into a blender and with short pulses, pulse into small chunks. Do not let blender liquify everything. This salsa should be chunky.
2. Pour into a salsa bowl and serve with nachos, tortilla chips or with your grilled meats or chicken. Or as a side dish to season your meal. Enjoy. I spred this salsa on my bolillos see my post when making molletes and bolillos.