![](/images/recipes/sauces_salsa_roja_300x450.jpg)
Master basic salsa roja, and you’re well on your way to fabulous Mexican food. This zesty mixture provides the flavor foundation for everything from enchiladas to huevos rancheros and beyond.
![Directions](/images/Directions_red.gif)
![Print recipe](/images/print_recipe_red.gif)
![Email to a friend](/images/email_red.gif)
10 | large | tomatoes |
1 | small | onion, chopped in chunks |
4 | cloves | garlic |
3–4 | Serrano chiles | |
1/2 | bunch | cilantro, leaves and tender stems |
~ | water, for thinning salsa |
- Place the tomatoes, onion, garlic, chilies, cilantro, and salt in a blender and puree until smooth. The light red mixture will deepen in color as it cooks.
- Pour a small amount of olive oil in to the pan. Heat over medium-high heat until almost smoking.
- Pour the salsa bring to a lively simmer.
- Reduce the heat to medium-low and cook until the salsa thickens and takes on a deep, rich red color—approximately 10–12 minutes.
- Taste and adjust the salt if needed.