Salsa Roja

  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: about 4 cups
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4 beefsteak tomatoes, halved

1 small Spanish onion, halved

4 tomatillos, husked and rinsed

1 jalapeno pepper, stemmed

1 dried chile de arbol, stemmed

1 canned chipotle chile in adobo sauce

1 clove garlic, crushed

2 tablespoons chopped fresh cilantro

Kosher salt


  1. Preheat the broiler. Lay the tomato and onion halves cut-side down on a foil-lined baking sheet; surround with the tomatillos and jalapeno. Broil until charred, about 5 minutes. Let cool slightly.
  2. Meanwhile, cook the chile de arbol in a small dry skillet over medium-high heat, turning, until toasted, 30 seconds to 1 minute.
  3. Combine the tomatoes, onion, tomatillos, jalapeno, chile de arbol, chipotle and garlic in a blender and puree until mostly smooth. Add the cilantro and puree until incorporated; season with salt. Chill at least 30 minutes before serving.

Cook’s Note

"This robust, spicy salsa is best made the day before so the rich flavors come together."

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