Dish · mexican
Salsa Roja
Roma tomatoes, chile de arbol, garlic, and onion are charred or boiled, then blended into a smooth, red table sauce.
Where it comes from
Salsa roja is a base sauce across Mexican cooking, its heat and smokiness set by which chile is used and whether the vegetables are roasted first or simmered.
What cooks argue about
The core split is roasting versus boiling: charring the tomatoes and chiles first adds smoke and deepens the color, while boiling keeps the sauce brighter and milder.
Versions
Nobody has published a salsa roja here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chile de arbol
garlic
onion