So very fresh. The same is true, if not MORE so, for Salsa Roja, or Mexican Red Table Sauce. If you’ve been to a Mexican restaurant, you’ve seen it. It’s the red stuff that typically comes in bowls with tortilla chips, or in a large squeeze bottle for your tacos, the bottle slightly condensed with moisture because it has just been removed from the refrigerator in the back, most likely freshly made that very morning. It is similar in consistency to a thin salsa, with a bit more processing to give it that sauce like quality that is so perfect for pouring over your burritos, drenching your tacos, dripping over chorizo con huevos, huevos rancheros, Mexican migas, basically any Mexican cuisine served at your favorite local Mexican restaurant. Some prefer more lime, some more peppers, some more tomato. It depends on the chef cooking that day. We’ve been to a LOT of Mexican places, as well as Tex-Mex, and while there is a general similarity to MOST of these red sauces, each recipe is unique in flavor. Some of it comes down to an additional ingredient here and there, but mostly it is down to proportions. I haven’t found a Salsa Roja I didn’t like. It’s hard to go wrong with super fresh ingredients that love to party with one another. Here is our version that is simple yet highly flavorful. Let me show you how to make salsa roja. That’s it! Cool and refrigerate until ready to use. Serve it up in a squeeze bottle like they do in Mexican restaurants for fun! Into the Pot with Seasonings. Next, heat a large pot to medium high heat and add olive oil. Add the salsa and it will sear quickly. Add cumin and bit of salt. Boil and Simmer. Bring the whole thing to a quick boil then reduce heat to a simmer. Simmer for 15-20 minutes. Remove from heat. Season with salt if needed and stir. Get cooking, friends! For your next Taco Tuesday, serve up some Salsa Roja and slather it on! Homemade salsa is the best. Such a perfect, simple recipe. Great with any Mexican food. Serve in Squeeze Bottles. I like to serve them up in the same plastic squeeze bottles you find in the Mexican restaurants. Perfect on Carne Asada Tacos! If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H.
