The Mexican restaurant Salsa Roja recipe that everyone needs to know How to make + Secret Tip!!

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Serrano peppers are lower in calories, while banana peppers are often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers similar flavor with fewer calories, and green onions are often cheaper.

Chop the tomatoes, jalapeño, serrano, onion, garlic, and chiles de arbol.

Add the chopped ingredients to a blender.

Blend on medium speed for about 20 to 25 seconds.

Place a pot on medium heat and add all the blended ingredients.

Add 1 tablespoon of salt to the pot.

Combine all ingredients and reduce heat to medium-low.

Allow the mixture to cook for 10 to 15 minutes.

Toast corn tortillas to remove excess moisture before frying.

Dip a wooden spoon or chopstick into oil; if bubbles form, the oil is ready.

Carefully place corn tortillas into the hot oil, frying in batches to avoid overcrowding.

Fry the tortillas for about 30 seconds, flipping periodically to ensure even cooking.

After about 4 minutes, the corn chips should be ready and crispy.

Sprinkle desired amount of salt on the chips after frying.

Once the salsa has cooked for 15 minutes, turn off the burner and remove the lid.

Add lime juice to the salsa to preserve it for 5 to 7 days in the refrigerator.

If desired, add a teaspoon of vinegar for longer preservation, but it may change the flavor.

If serving immediately, lime juice can be omitted.

Allow the salsa to cool slightly before adding lime juice to prevent overcooking.

If desired, add a small bunch of chopped cilantro at the end before serving.

Let the salsa set on the counter, slightly covered with a lid, until cooled before refrigerating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary