Print

The Best Mexican-Style Salsa Roja with Roasted Chiles

Looking for the best Mexican salsa roja recipe? This red salsa is packed with flavors of roasted tomatillos, tomatoes, chipotles, habaneros, guajillos, garlic, and more. This salsa is so delicious, we bet it'll become a refrigerator staple in your home.

Ingredients

  • 1 tbsp olive oil
  • 4 tomatillos husked
  • 3 tomatoes
  • 10 dried árbol chiles stems removed
  • 5 dried guajillo chiles stems and seeds removed
  • 2 habaneros stems removed
  • 1 jalapeño stem removed
  • 1 white onion sliced
  • 3 cloves garlic peeled
  • 1 chipotle pepper
  • 1 tbsp adobo sauce
  • 1/4 bunch cilantro with stems
  • hot water

Instructions

  1. Heat up a grill pan on the stove over medium heat. Once hot, drizzle with olive oil.

  2. Put the tomatillos, tomatoes, arbol chiles, guajillo chiles, habaneros, jalapeño, and onion onto the grill. Roast until everything is browned on all sides -- about 15 minutes. 

  3. Add the garlic onto the grill for about two minutes, being careful not to burn it. 

  4. Turn off the grill pan. Separate the guajillos and árboles, and add them to a bowl of hot water. Allow to soak for about 20 minutes, until the chiles are soft. 

  5. Reserve 3/4 cup of the water from the bowl. Add that water, and all of the ingredients into a blender. Blend until the salsa is a smooth purée.

  6. Allow the salsa to cool in the refrigerator, then serve with fresh tortilla chips!