Mexican Red Table Salsa, Salsa Roja de Mesa

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

★★★★★ 20 votes
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

How to Make Mexican Red Table Salsa, Salsa Roja de Mesa


  • 1Put 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.
  • 2Pour 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.

Printable Recipe Card

About Mexican Red Table Salsa, Salsa Roja de Mesa

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