Salsa roja Mexicana

Salsa roja Mexicana

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  • 2 cups
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 15 minutes
  • 30 minutes
  • Oak Valley Shiraz 2011


  • 8 vine-ripened tomatoes
  • 2 red peppers
  • 2 jalapeño chillies
  • 2 red onions
  • 1 T olive oil
  • 2 garlic cloves, chopped
  • 1 T Santa Anna’s spice rub
  • 1 fresh oregano, chopped
  • 2 limes, juiced
  • 2 t fresh coriander, chopped
  • Agave syrup, to taste
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Place the tomatoes, peppers, chillies and red onions directly onto burning coals or in the oven at its highest temperature until the skins are black and blistered. Allow to cool, then peel and chop finely or pulse in a food processor. 

Heat the oil in a saucepan and add the garlic and the tomato mixture. Add the spice rub and oregano and cook until most of the liquid has evaporated. 

Remove from the heat and add the lime juice, coriander and agave syrup. Season to taste. Refrigerate and use as needed. It will keep for 7 days in a sealed glass jar.

Click here for Santa Anna's spice rub

Frik Oosthuizen and Piet Marais Recipe by: Frik Oosthuizen and Piet Marais
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