Salsa roja
Salsa Roja recipes have been around for centuries. The earliest known recipe for salsa roja was found in the cookbook of an anonymous Spanish monk, who wrote it down in the early 14th century. The recipe was simple: a mixture of chili peppers, onions, and garlic, simmered in olive oil.
As the centuries passed, the salsa roja recipe evolved. Tomatoes were added, and different types of chili peppers were used. The salsa roja we know today is a far cry from the simple recipe of the monk.
Nowadays, there are countless variations of salsa roja. Some are made with fresh tomatoes, while others use canned tomatoes. Some recipes call for the addition of fruit, such as pineapple or mango. And there are endless variations on the types of chili peppers that can be used.
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Recipes
Salsa Roja
- salt
- garlic
- onion
- mexican canela
- plum tomato
- vegetable oil
- clove
- chiles de árbol
Salsa Roja
- water
- chicken bouillon paste
- oil
- garlic
- salt
- jalapeño
- onion
- tomato
Salvadoran Salsa Roja
- garlic
- onion
- olive oil
- serrano chile
- chicken bouillon powder
- tomato
Smoky Salsa Roja
- salt
- robust molasses
- tomato
- chipotle
- onion
- apple cider vinegar
- olive oil
- tomato paste
- garlic
Grilled Salsa Roja
- salt
- cilantro
- onion
- garlic
- serrano chile
- plum tomato
Ingredient Breakdown
Insights
Staple Ingredients
- garlic 100%
- onion 100%
Rarey Ingredients
- garlic 100%
- onion 100%