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Piquin 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 in the oven until they were soft and the skin was partly blackened.

Then I toasted the rest of the ingredients in a skillet which gives the chiles 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 2 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 roughly chopped
  • 2 garlic cloves
  • 4 tsp chile pequin
  • 1/2 cup of water


  1. Heat oven to 500.
  2. Place tomatoes and garlic on baking sheet and bake until the tomato skins are blackened.Remove skin from garlic after it has cooled.
  3. Over medium heat in a skillet toast the chiles until they are slightly darkened.
  4. Remove the chiles from the skillet and toast the onion until browned.
  5. Place all of the ingredients in a blender and add 1/2 cup of water.
  6. Blend for about a minute and pour into serving dish and salt to taste.
  7. Refrigerate any leftovers.
Nutrition Facts
Roasted Salsa Roja
Amount Per Serving
Calories 32
% Daily Value*
Sodium 9mg0%
Potassium 249mg7%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 1820IU36%
Vitamin C 11.1mg13%
Calcium 9mg1%
Iron 0.5mg3%
* 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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