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+ servings

Salsa Roja

A New Mexican take on Salsa Roja, using NM chile pods, tomatoes, garlic, and onion.

Course Sauce
Cuisine New Mexican
Keyword salsa roja
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 cups


  • 10 - 12 dried red chile pods
  • 4 tomatoes cut in half
  • 1 onion peeled and cut in half4
  • 4 garlic cloves peeled
  • 1 tbsp olive oil
  • salt and pepper to taste
  • splash apple cider vinegar


  1. Preheat oven to 400 degrees.

  2. Remove the stems from red chile pods. Add pods to a pot with 4 cups of water. Bring to a gentle boil, then continue boiling for 15 minutes, until pods start to soften. Reserve water.

  3. Add tomatoes, onion, and garlic to a baking sheet. Toss with olive oil and season with salt and pepper. Bake in preheated oven for 10 - 15 minutes, until veggies start to brown and soften.

  4. When chile pods are done, transfer to a blender. Add in 1.5 cups of the water you boiled the pods in, then add in the tomatoes, onion, and garlic. Blend all ingredients for 60 seconds.

  5. Place a sieve over a large bowl, then pour the blended chile mixture into the sieve. Use a spoon to squeeze through the liquid, while leaving the peels.

  6. Once you’ve extracted all of the liquid, discard the peels and season the Salsa Roja with salt and pepper, to taste. Add a dash of apple cider vinegar, then stir well.

  7. Transfer liquid to a mason jar or condiment (squeeze) bottle.