Santa Anna’s salsa roja Mexicana

Santa Anna's salsa roja Mexicana

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  • Easy
  • 15 minutes
  • 30 minutes


  • 8 vine-ripened tomatoes
  • 2 red peppers
  • 2 jalapeño chillies
  • 2 red onions
  • 1 T olive oil
  • 2 cloves garlic, chopped
  • 1 T Woolworths chilli con carne spice mix
  • 1 t 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 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.

Serve with tortilla chips and coriander.

Discover more Mexican dishes here.

TASTE Recipe by: TASTE
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