Salsa Roja, as stated above is a red salsa in which the ingredients tomatoes, hot peppers, white onions and all have been cooked and blended as part of the preparation. This creates an intensely flavorful, relatively runny salsa perfect for slathering on tacos or using as a dip, but also suitable for many other uses. This versatility has made Salsa Roja a staple at many Mexican restaurants as a table-side dipping sauce, often made fresh in house.
Sometime late September I made a batch of salsa using this recipe. It WAS the best salsa I’ve ever had. Like you said just the right balance of flavors and not too spicy. I have a jar to a friend and her guests loved it too. I don’t have much left so will make sure I make more next. The tomatoes I used were from my garden – two varieties plus some Roma tomatoes. It’s the mix of tomatoes that helps make this recipe so good. Thanks to you for making it available. 

LOL! I know, no spice here. And you must think I’ve lost it because you know how much I love spice. BUT, I was trying to make this a very family/kid friendly salsa because my whole family loves chips and salsa so much but I’m the only spice fiend. The 4 year old likes some spice, but the others are all spice wussies! It still has loads of flavor, especially with the roasted garlic in there. I love it, although truth be told I often dump my favorite hot sauce over the top. HAHAHA!
I made the salsa this last weekend with tomatoes from the garden about half slicers and half roma. I followed your easy method which works great for a working mom. But for some reason it turned out not very tomatoey, good spice, thickness, beautiful. I went ahead and canned it because I thought it might get better with time, and was scared to add tomato paste putting everything off balance. Were my tomatoes not ripe enough?
I literally just made this. It’s soooo good. I did tweak the recipe a bit. I used fire roasted tomatoes along with the tomatoes with Chiles. I ended up using a whole onion and I pretty much doubled (maybe tripled) the cilantro. I also threw in a few dashes of cayenne pepper because I only had one jalepeno and it wasn’t quite enough. And I put in quite a bit of salt. But all these are personal preferances. The recipe was good as written but I made it how I personally like it. I’ll be keeping this one. I have a feeling ill be making it often, because my husband LOVES it.
I’ve read so many forums on this dang salsa recipe (it originated on the gardenweb forum) and to be honest, I’m not sure. There are a lot of people that say don’t deviate from the recipe for food safety and others say the tomato paste and tomato sauce can be optional because mostly you just want a mixture that sloshes around freely (if it’s too thick, apparently it can’t be heated through well enough to prevent bacteria from growing). My gut feeling says you are ok…but you’ll just want to use your best judgment.

As you will notice when we dive a little further into these recipes, Mexican food has a stunning range of somewhat special ingredients. From Masa Harina, the essential ingredient of corn over a wide array of chilies either fresh, dried or ground to Mexican oregano and tomatillos. Some of these may at first glance seem foreign and difficult to come by, but fear not we’ll discuss the individual ingredients as we go and they’ll be easier to come by than you think.
I found that cutting your tomatoes in half & putting them face down on a cookie sheet to broil for 4 minutes works great for removing the skins! Also super important to drain your tomatoes after you cut them up! I guesstimated my 13 Cups after I removed skins, cut up and drained. I added a 1/4 tsp more salt, an extra clove of garlic and a couple of extra jalapenos. This is a great recipe! A little watery but consistent with authentic Mexican restaurant salsa! Can’t wait to share w/friends and family!

While I was visiting with my family in Mexico, my tía Minerva would prepare a small, fresh bowl of this salsa at least every other day. She would add all of the ingredients in a glass bowl and cook it quickly in the microwave! I will never forget my reaction when I saw her do this the first time! I instantly thought of my Mom and how she would have loved that quick method instead of boiling everything on the stove top.
Please remember that I’m just a gal who reads a lot and spends way too much time in her kitchen. I’m not a doctor, nurse, scientist, or even a real chef, and certainly the FDA hasn't evaluated anything on this blog. Any products mentioned are not intended to diagnose, treat, cure, or prevent any disease. Please talk to your health professional (or at least your spouse) before doing anything you might think is questionable. Trust your own judgment…I can’t be liable for problems that occur from bad decisions you make based on content found here.
This looks INCREDIBLE!! I also judge Mexican restaurants on the quality of their salsa. I became ADDICTED to chips and salsa when my son was first eating solids. Since there is little time to eat when caring for an infant, I would be feeing him with one hand and snacking on chips and salsa with the other. It is now my go-to when I’m having a snack craving!
Chop all of the ingredients. To make things easier, you can use your food processor. I did one batch chopping everything by hand and one roughly chopping using the food processor and they results were really similar. If you want your salsa to have more texture, then I recommend chopping the tomatoes by hand and using the food processor for everything else.
Absolutely love this. You were right. Getting as much water out is so really important step. I drained as best I could with colanders then put in glass bowl. More liquid settled so I used a turkey baster to remove more liquid. Won’t ever make it another way. I have been looking for a salsa that has body and flavor and this is outstanding. I made my own tomato sauce as the tomatoes I got from local farmer were meaty and very flavorful. Thank you for posting this outstanding salsa recipe. 
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