Salsa roja recipe


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Here’s the recipe!

Makes approximately two cups/serves four


  • 3 Roma tomatoes
  • 2 cloves of garlic
  • 1⁄4 of a large white onion
  • 1 green chile
  • A fist­ sized bunch of fresh cilantro/coriander
  • Salt to taste


  • ­Heat a large, heavy frying pan on medium heat ­ do not use oil
  • Halve the tomatoes lengthways and place them face­ down in the frying pan
  • Peel the garlic cloves and place them in the pan together with the chile* and onion
  • Roast the vegetables in the pan, turning occasionally, until they are nicely browned all over ­
  • Place the roasted vegetables in a blender with the cilantro/coriander and a pinch of salt
  • Pulse for about 10 seconds until well blended, but not completely smooth

*Remove the seeds from the chile if you don’t want your Salsa Roja too spicy!

Serve on its own with tortilla chips or use it as a topping for your favourite dishes. Salsa Roja is often served together with Salsa Verde and Guacamole as the standard condiments with a Mexican meal.

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © 2016

salsa roja panel

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Written by fatgayvegan

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