Mexican Red Table Salsa, Salsa Roja de Mesa Recipe

Mexican Red Table Salsa, Salsa Roja de Mesa

Juliann Esquivel Recipe

By Juliann Esquivel

This salsa dates back to my great grandmother's time I am sure even further back. This sauce has been passed down for generations. It is timeless and delicious. I have tweaked a little but basically it is the same nothing has been omitted. It's always been on my table next to the salt and pepper. Enjoy

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a bunch
10 Min
5 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
A Club favorite, this salsa really adds something special to your Mexican fiestas... or to your every day!


1 large
can hunt's peeled whole tomatoes 28 ounce can
2 medium
jalapenos sliced in pieces, seeds and all. remove stalk and discard.
1 medium
sweet onion peeled and cut into fourths
1 large
handful of fresh cilantro leaves and stalks
4 large
cloves of fresh garlic peeled
1 Tbsp
dried oregano
1 tsp
ground cumin
1 tsp
1/2 tsp
black pepper
1 small
packet of goya sazon seasoning packet with culantro and achiote
1/2 tsp
goya adobe seasoning
if you don't like a lot of heat use only one jalapeno. on the other hand if you like the heat you can add more jalapenos or a combination of jalapenos and serranos. optional

Directions Step-By-Step

Put everything into a large microwavable bowl. Nuke for six minutes. Pour everything into a blender and with short pulses, pulse into small chunks. Do not let blender liquify everything. This salsa should be chunky.
Pour into a salsa bowl and serve with nachos, tortilla chips or with your grilled meats or chicken. Or as a side dish to season your meal. Enjoy. I spred this salsa on my bolillos see my post when making molletes and bolillos.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Healthy