Authentic Mexican Red Salsa Recipe
Jump to RecipeSalsa is a cornerstone of Mexican cooking—made with simple ingredients like tomatoes, chiles, garlic, and onion, ground together or blended to create a bold, flavorful sauce.
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This traditional salsa recipe is one you’ll want to keep on repeat. It’s incredibly easy to make, packed with authentic flavor, and uses a roasting technique that deepens the taste of every ingredient.
Whether you use a molcajete or a blender, this method brings out the soul of Mexican cuisine in every bite.
Why you’ll love it:
What Is a Molcajete?
Historically, a molcajete is an heirloom kitchen tool that dates back to pre-Hispanic times—second only to the metate in culinary importance.
It’s traditionally carved from volcanic stone and used to grind ingredients for salsas, guacamole, and spice blends.
Molcajetes must be cured before first use to remove loose grit.
How to Cure a Molcajete – Video Tutorial
I own several and plan to pass them down to future generations. My current favorite is the one my mom used for years, along with a stunning piece I got from Masienda.
Ingredients
How to Make Authentic Mexican Salsa
Molcajete
Remove the stem area from the tomatoes. Slice the white onion, keeping the root so the layers stay together.
Heat a comal over medium heat. Once hot, roast the tomatoes, serrano, onion, and unpeeled garlic until charred and blackened on all sides. Remove each ingredient as it finishes roasting and is fully cooked through.
In a molcajete, peel the roasted garlic and mash it with the raw garlic clove and a pinch of salt until smooth. Cut off the onion root, then grind the onion, followed by the pepper, and finally the tomatoes.
Work each one in until broken down. The salsa should be smooth but still chunky. Season with salt to taste and mix well.
Finish by stirring in chopped fresh onion and cilantro.
Updated Recipe Video Tutorial
Oven-Roasted Version
Alternatively, if you’re looking for a quicker version, check out the Oven-Roasted Red Salsa instructions in the recipe card below.
This variation uses the same ingredients but simplifies the method—roast everything in the oven and blend to your desired consistency. Easy, flavorful, and perfect for busy days.
Recipe Video Tutorial
Why Roasting Matters
Roasting ingredients on a comal or over charcoal enhances their flavor by adding smokiness, softening texture, and concentrating natural sweetness. It’s a simple step that makes all the difference.
Molcajete or Blender?
Using a molcajete helps release the natural oils in the ingredients as you grind, producing a rustic texture and a rich, earthy taste that a blender just can’t fully match.
However, a blender is sometimes the better choice, particularly when making a smoother salsa taquera, which is often served with tacos. Plus, the flavor payoff is still fantastic!
Tips for the Best Salsa
Adjust the Heat
Customize the spice level to your taste—use more or fewer chiles, or remove the seeds to tone it down. Here’s a quick guide:
- Jalapeño – Mild
- Serrano – Hot
- Chile de Árbol – Hot
- Manzano – Very hot
- Habanero – Extremely hot
Storage
Store your salsa in an airtight container in the refrigerator.
It will keep well for up to 4 days, though it’s best enjoyed within the first 2–3 days for peak flavor.
FAQs : Your Questions Answered
A: It depends on the pepper, but I’d estimate it as hot. Be sure to read about the different peppers listed above to adjust the heat level to your liking.
A: You can, but I highly recommend keeping it- it adds boldness and balances the roasted flavors beautifully.
Pair this recipe with:
Other Salsas
Originally published in June 2021, this recipe now includes new photos, clearer tips, and improved instructions—same ingredients, just a better experience.
Authentic Mexican Red Salsa Recipe
4
servings5
minutes15
minutes20
minutesSalsa is a cornerstone of Mexican cooking—made with simple ingredients like tomatoes, chiles, garlic, and onion, ground together or blended to create a bold, flavorful sauce.
Keep the screen of your device on
Ingredients
1 lb ripe tomatoes
1 serrano pepper
1/4 white onion
1 unpeeled garlic clove
1 small peeled garlic clove
Salt to taste
- Last Step: Mix in
1/4 medium white onion, diced
1/2 small bunch of cilantro, chopped
Directions
- Molcajete Salsa Roja
- Remove the stem area from the tomatoes. Slice the white onion, keeping the root so the layers stay together.
- Heat a comal over medium heat. Once hot, roast the tomatoes, serrano, onion, and unpeeled garlic until charred and blackened on all sides. Remove each ingredient as it finishes roasting and is fully cooked through.
- In a molcajete, peel the roasted garlic and mash it with the raw garlic clove and a pinch of salt until smooth. Cut off the onion root, then grind the onion, followed by the pepper, and finally the tomatoes.
- Work each one in until broken down. The salsa should be smooth but still chunky. Season with salt to taste and mix well.
- Finish by stirring in chopped fresh onion and cilantro.
- Oven-Roasted Salsa Roja
- Preheat the oven to 425ºF. Remove the cores from the tomatoes and cut them in half. Slice the white onion into thick pieces. Remove the stem from the serrano and make a small slit in the center.
- Place the tomatoes, onion, unpeeled garlic clove, and serrano on a parchment-lined sheet pan. Drizzle lightly with oil and cook in the oven for 20–25 minutes, or until softened and lightly charred.
- Set aside the most charred pieces, then broil the remaining ingredients on high for 3–5 minutes to add more browning.
- Let everything cool slightly. Transfer to a blender, peel the roasted garlic, and add one small raw garlic clove for extra flavor.
- Blend with 1/2 cup of water for a runnier salsa, or skip the water for a chunkier texture. Blend to your preferred consistency and season with salt to taste.
- For tacos, skip the fresh cilantro and onion. For other dishes, feel free to add them for more texture and freshness.
Recipe Video
Notes
Did you make this recipe?
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Do you take the peel off the tomato while you char them? I love this recipe
Typically, no, but keeping the peel is optional. I prefer to keep it, but you can peel some or all of it. However, the char will definitely enhance the flavor.
My son took this to work, and his coworkers asked him where he bought this from, and he told him my mom made it, they were very impressed !! I had also made chicken enchiladas, refried beans, and Mexican rice. So he took the leftovers for lunch. We live in SW Florida and his Mexican coworkers were impressed 😉 Thank you for the recipes.
Wow, that’s fantastic— You’re a rockstar!
I have a question. When you are adding the diced onion at the end, can you also add some diced tomatoes?
Great question! Adding diced tomatoes isn’t traditional for this recipe.
Question, spicy does not agree with most of the people in my household, are there other peppers that can be added without making it too spicy, to tone down the spicy a little? (I love spicy salsa, alas, it does not like me. AT ALL)
Jalapeños are a milder option you can try—just be sure to remove the seeds to reduce the heat even more. Or you can simply omit the peppers altogether. This way, you still get great flavor without the spice!