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Salsa Roja (Cantina Style)

Rated 0 out of 5
$32.50 Cooking Fee
Serving Size: 5 tablespoons
Recipe adapted from:
Mayumi Tavalero
This classic cantina-style salsa starts with roasted tomatoes, onions, jalapenos, and garlic for authentic Mexican flavor.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Place oven rack on upper third of oven and preheat broiler. Place whole tomatoes (halved if large, skin side up), onion, jalapenos, and garlic on heavy-duty rimmed baking sheet. Drizzle with avocado oil. Broil until lightly charred on top, about 10-15 minutes.
  • Put the remaining avocado oil in a large sauce pan over medium heat. Add the dried chiles. Saute for just a minute to release the flavors, being careful not to burn the chiles.
  • Add the broiled vegetables to the pot. Remove from heat. Using a stick blender (or blender) puree the mixture, adding water as necessary to thin.
  • Remove from heat. Stir in the cilantro, lime juice, and salt. Correct seasonings.

Cook Times

Active Prep10
Hands-On Cook5
Hands-Off Cook15
Total Time30 minutes
Recipe Serving Size10



For the broiler:

  • 2 pound tomato
  • 1 small white onion
  • 3 jalapeno pepper more or less to taste
  • 4 clove garlic
  • 1 tablespoon avocado oil

For the rest of the salsa:

  • 2 teaspoon avocado oil
  • 2 small dried red chiles such as chiles de arbol
  • ¾-1 cup water to thin salsa
  • 3 tablespoon fresh cilantro chopped
  • 2 lime juiced
  • 1 tablespoon Kosher salt more or less to taste

Cooking Tools Required

5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove, Wooden Spatula


Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 704mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 1mg

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