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.

Best Red Salsa Recipe (1)

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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

Best Red Salsa Recipe (7)

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

Total 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

Calories: 62kcal | Carbohydrates: 12g | Protein: 2g | Sodium: 319mg | Potassium: 76mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1845IU | Vitamin C: 10.7mg | Calcium: 77mg | Iron: 1.8mg

Course: Appetizer

Cuisine: Latin

Keyword: plant based, salsa, Sauces, vegan recipes

Servings: 4 people

Calories: 62kcal

Author: Florentina

Vegan Recipes:

Best Red Salsa Recipe (2024)

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 better? ›

Unlike jarred or canned salsa, restaurant salsa is essentially small-batch, freshly made salsa. These establishments have access to high-quality ingredients and equipment to streamline the salsa-making process and ensure a consistent product.

What is Mexican red salsa made of? ›

Salsa roja ( lit. 'red sauce') is a type of spicy red sauce in Mexican cuisine. It is made of jitomate (red tomato), ground with onion, garlic, chilli, salt and pepper to taste.

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.

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's the difference between restaurant-style salsa and regular salsa? ›

What is the difference between restaurant-style salsa and chunky salsa? Restaurant-style typically has a more smooth texture. The ingredients are finely minced and the salsa has a thinner consistency. This is why a blender is so helpful in making restaurant-style salsa.

How can I make my homemade salsa taste better? ›

Cumin, cilantro, and lime juice add flavor and freshness to the mix. A tiny bit of sugar and salt balance the whole thing out. Which type of onion is best for salsa? You don't need anything fancy; white onion is perfect for homemade salsa.

What kind of salsa do Mexican restaurants use? ›

Salsa Roja or Salsa de Mesa or Salsa Mexicana. Simple, fresh, and easy to make. A winning Mexican restaurant style salsa prepared with plum tomatoes, onion, cilantro, and serrano peppers.

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? ›

Fresh salsas are made with tomatillos, avocados, fresh green chiles, spices and lime juice while cooked salsas use roasted tomatoes, spices and dried red chiles. They can be smooth or coarsely textured, thick or thin, mild or hot.

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