Best Red Salsa Recipe (2024)

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The best Red Salsa Recipe ever, easy, healthy + vegan, ready in 5 minutes, made with sweet San Marzano tomatoes (or fire roasted), an authentic touch of cumin and just the right amount of spicy. The perfect quick and easy 100% whole foods plant-based vegan dip or appetizer to bring to a game day party or backyard barbecue.

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Red Salsa Recipe

Also known as“ Salsa Roja ” this is a simple restaurant style salsa sauce to enjoy with your favorite chips. It’sperfect for canning or serving right away with chunky guacamole and tortilla chips, pupusas, tamales or as a condiment to a main dish. I’ll even use it as a sauce to toss with capellini noodles or drizzle it over steamed rice, vegan potato pancakes,black beans , tofu scrambleor these vegan street tacos de carnitas.

About the Ingredients

Lycopene loaded tomatoes, spicy chile, garlic, a mix of scallions and red onions, cilantro, citrusy lime and the perfect amount of smoked paprika for the most delicious flavor profile.

Simply the Best!

Is Salsa Healthy?

I really can’t count the times I’ve been asked this question! Yes friends, homemade salsa is good for you! It’s an oil-free, low calorie sauce bursting with flavor and loaded with micro nutrients our bodies need to thrive. You control what goes inside!

Salsa Making Tips

Restaurant Style – use a food processor to whip up a batch, but pay close attention that you don’t turn it into a smoothie. The “Pulse” button is your friend.
Make it Chunky – If you prefer your salsa chunky, I’d suggest using a sharp knife instead of a processor and chop everything together by hand on a cutting board. Easy breezy, in any case it should be ready in about 5 minutes.

Best Tomatoes for Salsa

Canned – The recipe calls for sweet canned San Marzano tomatoes because they are the best ever! You are free of course to use the fire roasted variety or whatever canned tomatoes you have in the pantry. However, keep in mind that you will be missing out on some amazing flavor, I’d go as far as to argue that the magic of this salsa is all in the sweet Italian tomatoes.
Fresh – If you are wanting to make a “Salsa Fresca” aka“ Pico de Gallo “ or a fresh style salsa then you must use chopped “fresh tomatoes” instead of the canned variety.

P.S. If you enjoyed this recipe please come back here to rate it in the comments section below, It always makes my day ~ Florentina Xo’s

watch how to make the best red salsa recipe

5 from 5 votes

Best Red Salsa Recipe

Easy and healthy, the best salsa recipe ever, ready in 5 minutes, made with sweet San Marzano tomatoes ( or the fire roasted variety) plus an authentic touch of cumin.

Print Recipe

Prep Time:5 minutes mins

Ingredients

28 oz canned whole San Marzano tomatoes (drained of all the juices)
2 scallions
1/2 red onion - diced
2 cloves garlic - large & grated
1 jalapeno pepper - sliced (to your taste)
1/3 cup fresh cilantro leaves
3/4 tsp ground cumin or to taste
1 tsp sweet smoked paprika ( + more to taste)
1 large lime - juiced
1 pinch sea salt + more to taste

US Customary - Metric

Instructions

Add the red onion, scallions, garlic and jalapeño to the bowl of a food processor. Give it a buzz or two until chopped.
2 scallions, 1/2 red onion, 1 jalapeno pepper, 2 cloves garlic
Add the tomatoes (Without juices), spices and cilantro on top and pour in the lime juice.
28 oz canned whole San Marzano tomatoes, 3/4 tsp ground cumin, 1 tsp sweet smoked paprika, 1 large lime, 1 pinch sea salt, 1/3 cup fresh cilantro leaves
Very carefully press the pulse button a few quick times making sure you don’t over chop the salsa. (Alternately you can chop everything by hand for a chunky version)
Transfer to a bowl and taste seasonings. Add more lime and sea salt as desired. At this point you can add the reserved tomatoes juices if you are wanting a thinner consistency. Add more smoked paprika for a deeper smokier flavor.

Video

Notes

Tomatoes - The recipe calls for sweet San Marzano tomatoes, you are free of course to use the fire roasted variety or whatever canned tomatoes you have in the pantry but i don't guarantee the wow factor.
Smoked Paprika - Make sure to use Sweet smoked Spanish paprika not the bitter variety that could easily overpower the rest of the salsa flavors. Start with one teaspoon and work your way up from there as paprika varies a lot among brands. (I like to go heavy on paprika so if you know you are a fan of this flavor go for 1 Tbsp as I do, otherwise taste as you go and find your ideal flavor profile here).
To make the salsa less spicy omit the chile pepper.

Nutrition

Course: Appetizer

Cuisine: Latin

Keyword: plant based, salsa, Sauces, vegan recipes

Servings: 4 people

Calories: 62kcal

Author: Florentina

Vegan Recipes:

FAQs

What is authentic Mexican salsa made of? ›

Take the stems off the peppers and throw away the stems. Place the peppers and seeds in the bender. Blend well. Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.

Why does Mexican restaurant salsa taste so good? ›

A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

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What is red salsa called in Mexico? ›

Salsa Roja

In Spanish, salsa roja means “red sauce”. This is a general term that covers any type of blended red salsa made with tomatoes. Salsa roja can be made from raw ingredients, cooked ingredients, or a combination of both.

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Is it better to use fresh or canned tomatoes for salsa? ›

– made with canned tomatoes. While fresh tomatoes make great pico de gallo, you gotta go with canned tomatoes if you want that true restaurant salsa flavor. You heard it here first, folks!

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Do most Mexican restaurants make their own salsa? ›

Tortilla chips and salsa are common fare when dining out in a Mexican restaurant throughout the 50 states, and most restaurants pride themselves on serving up freshly made, spicy salsas that they make in-house to add to flautas, tacos, enchiladas, burritos and more.

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What is Mexico's favorite salsa? ›

Even if Pico de Gallo is the “classic” salsa in the eyes of those visiting from the United States, it's possible that Salsa Verde Cruda is the most popular salsa in Mexico. And once you taste this bright green concoction, you'll know why.

What is the number 1 salsa brand in Mexico? ›

The HERDEZ^® brand is the No. 1 selling brand in Mexico and the leading authentic Mexican salsa brand in homes across the US. Best known for products such as Herdez^® Salsa Verde, Salsa Casera and the original Guacamole Salsa, the Herdez^® brand is founded on authenticity in flavor and quality you can trust.

Get More Info ›

What is the number one salsa in Mexico? ›

HERDEZ^® Salsa is the No. 1 salsa brand in Mexico.

Why is restaurant salsa so red? ›

That's because red bell peppers have been allowed to ripen longer, so they're sweeter. Green bell peppers are picked sooner, so the flavor is more bitter. Ripe chiles make red salsa, less mature chiles make green salsa.

What are the best tomatoes for salsa? ›

Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.

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What is the difference between cantina and restaurant salsa? ›

I've found restaurant style to be less salty and slightly thicker than cantina, best with salsa or in nachos. Whereas cantina is thinner, crunchier, and salty, best for snacking.

Get More Info Here ›

Should salsa be chunky or smooth? ›

Tomatoes, onions, cilantro leaves, chiles (peppers), limes, salt and black pepper. Garlic and cumin are sometimes added in very small amounts. Truly authentic Mexican salsa CAN BE chunky, watery, thick or not. There are many recipes, depending on the region and the dish.

Keep Reading ›

Do I need to peel my tomatoes for salsa? ›

You don't have to, but you could

Deciding on keeping tomato skins on or off is really a matter of taste — and how much time you've got on your hands. You don't need to peel them.

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Why does my homemade salsa taste like tomatoes? ›

After the salsa sits—more on that in a moment—the tomatoes will break down. If you didn't remove the seeds, they will make the salsa extra watery, with a pool of vaguely tomato-flavored liquid at the bottom of your bowl. Nobody wants to scoop vaguely tomato-flavored liquid onto a chip.

Why do you put vinegar in canned salsa? ›

You must add acid to canned salsa because the natural acidity may not be high enough. Commonly used acids are vinegar and bottled lemon juice. Lemon juice is more acidic than vinegar and has less effect on flavor.

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What salsa do they dance in Mexico? ›

Most people in Mexico, I found, dance one of two styles of salsa: either “en línea” or Cuban salsa. En línea refers to linear salsa, i.e. salsa On 1 or salsa On 2.

What is salsa mostly made of? ›

Salsa roja or “red salsa” usually includes cooked red tomatoes, onions, and chili peppers. Pico de gallo is a popular form of uncooked salsa made from lime juice and coarsely chopped raw ingredients including tomatoes, onions, and cilantro leaves.

Keep Reading ›

How did the Aztecs make salsa? ›

Origins of Salsa

The Aztecs were among one of the first to use the tomato in these original salsa recipes which included a mix of chiles, squash and beans along with many other ingredients. This traditional recipe would be passed on to later cultures and eventually into Central America and the United States.

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