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Pequin Salsa Recipe

Roasted salsa roja pairs perfectly with eggs, tacos, chips and many other of your favorite Mexican foods.

roasted salsa roja

Isn’t Mexican food just the best?

The cuisine is much more varied than what we get at our local Mexican restaurants.

I have found that each cook makes a unique salsa and that’s what I love about Mexican cuisine.

Actually I feel that way about other Mexican dishes as well.

Each person I’ve met has their own way of making tamales, enchiladas, frijoles, etc.

When it comes to making salsa it seems like there’s no correct way of doing it.

Some people like to roast the ingredients while some prefer to boil.

It seems it all comes down to preference.

I love experimenting with different dried chiles to see what I can come up with.

For this roasted salsa roja I used chile pequin.

When I came home from church the other day I  was so hungry and wanted something simple like eggs.

So that’s when I raided my cabinets and came up with this delicious salsa.

roasted salsa roja on scrambled eggs

I roasted the tomatoes, onion and garlic in the oven. Then I toasted the chilies in a skillet which gives the them an extra special flavor that I love.

We enjoyed the salsa with scrambled eggs and some refried beans. A very humble and cheap meal yet so delicious and full of flavor!

Roasted Salsa Roja Recipe

This salsa is a great addition to many of your favorite foods. Give it a try!

How do you make your salsa roja? I always love hearing how other people make theirs!

roasted salsa roja
5 from 3 votes

Roasted Salsa Roja

Roasted salsa roja goes perfectly with many of your favorite Mexican meals!

Course Appetizer
Cuisine Mexican
Keyword roasted salsa roja
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 32 kcal
Author Carissa


  • 4 roma tomatoes
  • 1/4 white onion
  • 2 garlic cloves
  • 4 tsp chile pequin
  • 1/4 cup of water


  1. Preheat the oven to 500.

  2. Place the tomatoes, onion and garlic cloves on a baking sheet and roast for 10 min. Remove the garlic and continue roasting the tomatoes and onion for 10 min or until the tomato skins have blackened a bit. Remove the skin from the garlic after it has cooled.

  3. In a skillet over medium heat toast the chiles until they are slightly darkened.

  4. Transfer all of the ingredients to a blender and add the water.

  5. Blend for about a minute and pour into serving dish. Add salt to taste.

  6. Refrigerate any leftovers.
Nutrition Facts
Roasted Salsa Roja
Amount Per Serving
Calories 32 Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.04g
Sodium 9mg0%
Potassium 255mg7%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 1822IU36%
Vitamin C 11mg13%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating

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alyssa @ A bite of inspiration

Sunday 19th of March 2017

I'm A huge fan of homemade salsa! this recipe looks so good and super simple. Can't wait to try it!

Ashley @ Big Flavors from a Tiny Kitchen

Sunday 19th of March 2017

This looks SO good! I want to put this on everrrrrrything!


Sunday 19th of March 2017

We love salsa and add it to so many dishes! Such an easy recipe!

Sasha @ Eat Love Eat

Saturday 18th of March 2017

This is such a simple quick recipe! i'll have to try this out.

Dominique | Perchance to Cook

Friday 17th of March 2017

YUm! This looks great. I've never made this at home before but am going to now. Thanks for the recipe. :)


Monday 20th of March 2017

You're welcome Dominique!

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