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Authentic Mexican Red Salsa Recipe

Updated on by Villa Cocina
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Salsa 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. 

Authentic Mexican Red Salsa in a Molcajete

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:

  • Bold, smoky flavor with minimal effort
  • Made with just a handful of fresh ingredients
  • Customizable heat level
  • Perfect for tacos, grilled meats, or as an appetizer 

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.

Authentic Mexican Red Salsa in a Molcajete

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 

  • Tomatoes – Provide body, sweetness, and acidity.
  • Serrano Pepper – Brings heat and brightness.
  • White Onion – Adds a touch of sharpness and depth.
  • Garlic Clove – Roasted for sweetness, plus a raw clove for bold flavor.
  • Cilantro – Adds freshness and herbal notes.
Mexican Salsa Ingredients Villa Cocina

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.

Roasted Ingredients for Mexican Salsa

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.

Make Mexican Salsa in a Molcajete

Finish by stirring in chopped fresh onion and cilantro.

Updated Recipe Video Tutorial 

Mexican Salsa Youtube 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.

Mexican Salsa, Blended and Oven Roasted- Villa Cocina

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

  • Roast whenever possible – It deepens the flavor.
  • Don’t peel the charred skins – Adds smokiness and depth.
  • Include one raw garlic clove – Gives the salsa a flavor boost.
  • If your dish already includes fresh chopped onion and cilantro, omit them from the salsa to avoid redundancy.
Oven Roasted Blended 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 – Answered

Q: How spicy is this salsa?

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.

Q: Can I skip the raw garlic clove?

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

4.80 from 67 votes
Salsa 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. 
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients 

Servings: 4 servings
  • 1 lb ripe tomatoes 
  • 1 serrano pepper
  • 1/4 white onion
  • 1 garlic clove, unpeeled
  • 1 small garlic clove, peeled
  • To taste salt

Fresh Last Additions

  • 1/4 medium white onion, diced 
  • 1/2 small bunch of cilantro, chopped

Instructions 

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.

Did you make this recipe?

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Course: Sides
Cuisine: Mexican
Keyword: Authentic Mexican Food, Authentic Salsa, Homemade, Mexican Salsa, Molcajete Salsa, Tacos