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Salsa Roja

Salsa Roja (Baja Style)

  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Total Time: 30 minutes
  • Yield: 2 - 3 Cups 1x
  • Category: Sauce/Appetizer
  • Method: Grill
  • Cuisine: Mexican


This red salsa with grilled tomatoes and jalapenos is my favorite. Instead of chips, I often resort to a spoon!



14 cold tomatoes (I used Romas and mine weighed out to about 2 lbs) Dice 2 and reserve.
3 jalapenos – remove stem and also seeds if you don’t want this to spicy
3 cloves garlic
1 t salt
1 1/2 c water
Juice of 1 lime
6 T finely chopped white onion
5 T chopped fresh cilantro


Preheat grill to high heat. Place 12 of the tomatoes, stem side down, directly on the grill. Roast the tomatoes over the flame for 10 to 20 minutes or until they are very charred and blackened. Flip over and continue to grill until this side is also charred and blackened. Add jalapenos to grill after you flip the tomatoes for the first time. These will also blacken but make sure to turn them to get all sides charred.

Take the tomatoes and peppers off the grill and place in a large zip lock. Let cool for about 10-15 minutes. When cooled dump tomatoes, peppers, and any liquid into a blender.

Add garlic and salt and blend on high speed until pureed. Be careful not to over puree!

Add the water and lime juice and blend again until mixed. The salsa darkens as it is chopped finer!

Pour mixture into a container and add the remaining two tomatoes. I pureed my mixture a bit too fine, so I added about 4 diced tomatoes to get this to the consistency I wanted.

Add the onions and cilantro-do not be afraid to add more or less, depending on how you like your salsa. Cool in the fridge.

As it cools it will develop even more flavor and the water will absorb into the salsa.


Adapted from Todd Wilbur (Top Secret Recipes)

Keywords: salsa roja, homemade salsa, fire roasted salsa, roasted tomato salsa, salsa, baja fresh salsa recipe