Every Mexican table has a salsa, and salsa roja is the workhorse — smoky from charred tomatoes and dried chiles, balanced with lime and salt. Make it once and you'll never reach for a jar again. Adjust the chiles to set your heat level.

Ingredients

  • 4 roma tomatoes
  • 2 guajillo (mild) or 3 chiles de árbol (hot), soaked
  • 2 cloves garlic + ¼ onion
  • Handful cilantro (optional)
  • Juice of 1 lime
  • Salt to taste

Method

  1. Heat a dry pan or comal. Char the tomatoes, onion and unpeeled garlic, turning, until blistered and blackened in spots. Peel the garlic after.
  2. Meanwhile soak the dried chiles in hot water until soft, about 10 minutes.
  3. Add the charred vegetables, soaked chiles, cilantro, lime and a good pinch of salt to a blender.
  4. Blend to your preferred texture — chunky or smooth.
  5. Taste and adjust salt and heat. Serve with chips, tacos, eggs — anything.

🌶 Dial the heat

Guajillo gives color and mild warmth; chiles de árbol bring real fire. Start mild — you can always blend in another chile, but you can't take it out.