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Salsa Roja for Tacos

This delicious salsa roja goes perfectly with your favorite tacos. I like to serve it with my amazing potato tacos! My recipe can be easily adjusted to suit your personal preference. I really hope you will enjoy it!

salsa roja in a bowl.

Ingredients needed

  • guajillo chilies
  • morita chilies
  • roma tomatoes
  • white onion
  • serrano pepper
  • garlic cloves
  • Mexican oregano
  • salt
  • water

I removed the seeds from the guajillo and morita chilies. Morita chilies are spicy so removing the seeds definitely helps to tone down the heat. Apart from being spicy morita chilies also have a nice smoky flavor that I really enjoy.

The roma tomatoes I used were much larger than normal. So if yours are on the small side I recommend using a few more or doubling the amount of tomatoes you use.

This salsa roja is absolutely delicious with tacos but it also pairs well with eggs, chilaquiles and tortilla chips.

This recipe made about 3 cups of salsa. The amount it makes will depend on the size of the tomatoes and chilies you are using. I don’t find this salsa to be too spicy. It definitely has heat but not so much that I can’t enjoy the flavor.

salsa roja in a bowl.
5 from 1 vote

Salsa Roja for Tacos

A delicious red salsa that goes perfectly with tacos!

Course Side Dish
Cuisine Mexican
Keyword salsa roja
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 35 kcal
Author carissa


  • 5 guajillo chilies seeds and stems removed
  • 3 morita chilies seeds and stems removed
  • 4 roma tomatoes large
  • 1/4 white onion
  • 1 serrano pepper stem removed
  • 6 garlic cloves
  • 1/2 tsp Mexican oregano
  • 1 tsp salt add more if needed
  • 1/2 cup water


  1. Preheat oven to 500.

  2. Heat up a large skillet over medium heat. Toast the guajillo and morita chilies on both sides. This will take about 1 minute.

  3. Cover the chilies with water and bring to a boil. Then turn off the heat and cover. Let the chilies soak for about 20 minutes.

  4. Line a baking sheet with aluminum foil and grease it with a little olive oil.

  5. Put the tomatoes, piece of onion, serrano pepper and garlic cloves on the baking sheet. Roast in the oven for 10 minutes

  6. Remove the garlic, onion and serrano pepper from the baking sheet. Continue to roast the tomatoes for about 8-10 more minutes.

  7. Peel the garlic cloves and add them to a blender. Also add the onion, serrano pepper, tomatoes, oregano and salt.

  8. Remove the soaked guajillo and morita chilies from the soaking water and add them to the blender as well. Discard the soaking water. Add 1/2 cup of fresh water to the blender. Blend until smooth.

  9. Pour the blended salsa into a bowl. Taste for salt and add some if needed. Serve and enjoy!

Nutrition Facts
Salsa Roja for Tacos
Amount Per Serving
Calories 35 Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.03g
Sodium 397mg17%
Potassium 176mg5%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 4g4%
Protein 1g2%
Vitamin A 1129IU23%
Vitamin C 8mg10%
Calcium 16mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating

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