Salsa Roja

Salsa Roja

This versatile salsa is a must for your recipe book. It’s deliciously flavorful while appealing to those with a milder spice palate.


  • 3 tablespoons olive oil
  • 1/4 cup onion, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 serrano chile pepper, roughly chopped
  • 2 cups of tomatoes, peeled, seeded, and chopped
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
  • 2 tablespoons (or less) of water


  1. Heat oil in saucepan over medium heat. Add the onion, garlic and chile pepper sautéing for 2 to 3 minutes, or until the onion is translucent
  2. Stir in tomatoes and oregano then simmer for about 10 minutes. Remove from heat
  3. Puree the tomato sauce with blender until smooth, adding water if needed
  4. Add salt and pepper to taste