Best Red Salsa Recipe (2024)

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The best Red Salsa Recipe ever, easy, healthy + vegan, ready in 5 minutes, made with sweet San Marzano tomatoes (or fire roasted), an authentic touch of cumin and just the right amount of spicy. The perfect quick and easy 100% whole foods plant-based vegan dip or appetizer to bring to a game day party or backyard barbecue.

Best Red Salsa Recipe (1)

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Red Salsa Recipe

Also known as“ Salsa Roja ” this is a simple restaurant style salsa sauce to enjoy with your favorite chips. It’sperfect for canning or serving right away with chunky guacamole and tortilla chips, pupusas, tamales or as a condiment to a main dish. I’ll even use it as a sauce to toss with capellini noodles or drizzle it over steamed rice, vegan potato pancakes,black beans , tofu scrambleor these vegan street tacos de carnitas.

About the Ingredients

Lycopene loaded tomatoes, spicy chile, garlic, a mix of scallions and red onions, cilantro, citrusy lime and the perfect amount of smoked paprika for the most delicious flavor profile.

Simply the Best!

Is Salsa Healthy?

I really can’t count the times I’ve been asked this question! Yes friends, homemade salsa is good for you! It’s an oil-free, low calorie sauce bursting with flavor and loaded with micro nutrients our bodies need to thrive. You control what goes inside!

Salsa Making Tips

  • Restaurant Style – use a food processor to whip up a batch, but pay close attention that you don’t turn it into a smoothie. The “Pulse” button is your friend.
  • Make it Chunky – If you prefer your salsa chunky, I’d suggest using a sharp knife instead of a processor and chop everything together by hand on a cutting board. Easy breezy, in any case it should be ready in about 5 minutes.

Best Tomatoes for Salsa

  • Canned – The recipe calls for sweet canned San Marzano tomatoes because they are the best ever! You are free of course to use the fire roasted variety or whatever canned tomatoes you have in the pantry. However, keep in mind that you will be missing out on some amazing flavor, I’d go as far as to argue that the magic of this salsa is all in the sweet Italian tomatoes.
  • Fresh – If you are wanting to make a “Salsa Fresca” aka“ Pico de Gallo “ or a fresh style salsa then you must use chopped “fresh tomatoes” instead of the canned variety.

P.S. If you enjoyed this recipe please come back here to rate it in the comments section below, It always makes my day ~ Florentina Xo’s

watch how to make the best red salsa recipe

Best Red Salsa Recipe (7)

5 from 5 votes

Best Red Salsa Recipe

Easy and healthy, the best salsa recipe ever, ready in 5 minutes, made with sweet San Marzano tomatoes ( or the fire roasted variety) plus an authentic touch of cumin.

Print Recipe

Prep Time:5 minutes mins

Total Time:5 minutes mins

Ingredients

  • 28 oz canned whole San Marzano tomatoes (drained of all the juices)
  • 2 scallions
  • 1/2 red onion - diced
  • 2 cloves garlic - large & grated
  • 1 jalapeno pepper - sliced (to your taste)
  • 1/3 cup fresh cilantro leaves
  • 3/4 tsp ground cumin or to taste
  • 1 tsp sweet smoked paprika ( + more to taste)
  • 1 large lime - juiced
  • 1 pinch sea salt + more to taste

US Customary - Metric

Instructions

  • Add the red onion, scallions, garlic and jalapeño to the bowl of a food processor. Give it a buzz or two until chopped.

    2 scallions, 1/2 red onion, 1 jalapeno pepper, 2 cloves garlic

  • Add the tomatoes (Without juices), spices and cilantro on top and pour in the lime juice.

    28 oz canned whole San Marzano tomatoes, 3/4 tsp ground cumin, 1 tsp sweet smoked paprika, 1 large lime, 1 pinch sea salt, 1/3 cup fresh cilantro leaves

  • Very carefully press the pulse button a few quick times making sure you don’t over chop the salsa. (Alternately you can chop everything by hand for a chunky version)

  • Transfer to a bowl and taste seasonings. Add more lime and sea salt as desired. At this point you can add the reserved tomatoes juices if you are wanting a thinner consistency. Add more smoked paprika for a deeper smokier flavor.

Video

Notes

  • Tomatoes - The recipe calls for sweet San Marzano tomatoes, you are free of course to use the fire roasted variety or whatever canned tomatoes you have in the pantry but i don't guarantee the wow factor.
  • Smoked Paprika - Make sure to use Sweet smoked Spanish paprika not the bitter variety that could easily overpower the rest of the salsa flavors. Start with one teaspoon and work your way up from there as paprika varies a lot among brands. (I like to go heavy on paprika so if you know you are a fan of this flavor go for 1 Tbsp as I do, otherwise taste as you go and find your ideal flavor profile here).
  • To make the salsa less spicy omit the chile pepper.

Nutrition

Calories: 62kcal | Carbohydrates: 12g | Protein: 2g | Sodium: 319mg | Potassium: 76mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1845IU | Vitamin C: 10.7mg | Calcium: 77mg | Iron: 1.8mg

Course: Appetizer

Cuisine: Latin

Keyword: plant based, salsa, Sauces, vegan recipes

Servings: 4 people

Calories: 62kcal

Author: Florentina

Vegan Recipes:

Best Red Salsa Recipe (2024)

FAQs

What is the key to good salsa? ›

How to Make Fresh, Homemade Salsa & Common Mistakes to Avoid
  • Don't Choose the Wrong Tomatoes. ...
  • Always De-Seed Your Tomatoes. ...
  • Do Let It Marinate. ...
  • Don't Forget the Acid. ...
  • Don't Be Afraid to Experiment. ...
  • Choose Your Chips Wisely. ...
  • Salt Yes, Pepper No. ...
  • Save the Dried Herbs for Your Soup.
May 22, 2018

Why isn't my homemade salsa red? ›

An aerated salsa

There's no need to worry about pink salsa. Before you decide to add additional tomatoes or red chilies to make your salsa deeper in color, let it sit for a while. Combining anything in a blender or food processor can make your product lighter and fainter in color than the ingredients you started with.

Why does Mexican restaurant salsa taste so good? ›

Salsa recipes have specific spice and ingredient proportions executed in an almost formulaic manner. Furthermore, many Mexican restaurants are either owned by Mexican families or run by Mexican chefs who rely on both generational and cultural knowledge to create the most authentic salsas.

How to make your salsa taste better? ›

What can I add to salsa for more flavor?
  1. Lime or lemon for a zip of citrus.
  2. Cilantro for a pleasantly herbaceous tang.
  3. Onions because you know everything's better with onions.
  4. Roasted tomatoes, peppers, or garlic because roasting anything provides a smoky flavor that we love.
Jun 10, 2022

Why add cumin to salsa? ›

Cumin – Its earthy flavor adds complexity to the zesty sauce. Sugar – Just a pinch! It really brings this recipe together, taming the sharp, acidic flavors of the other ingredients.

What are the best tomatoes for salsa? ›

I think that Roma tomatoes give homemade salsa the best texture and flavor, but you can also use vine-ripe or heirloom tomatoes if you'd like. Some people use a mix of canned tomatoes and fresh ones, but I find the salsa perfectly flavorful with ripe, fresh tomatoes.

Why do you add vinegar to homemade salsa? ›

Other salsa ingredients, like onions and peppers, are low-acid. So, we add vinegar or lemon juice to the salsa mixture to make it acidic; much like turning low acid cucumbers into high acid pickles by adding vinegar.

Should you use red or brown onions in salsa? ›

You're going to want to use white onions if you are going for a traditional Mexican salsa.

What is authentic Mexican salsa made of? ›

Take the stems off the peppers and throw away the stems. Place the peppers and seeds in the bender. Blend well. Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.

What is the number 1 salsa brand in Mexico? ›

The HERDEZ® brand is the No. 1 selling brand in Mexico and the leading authentic Mexican salsa brand in homes across the US. Best known for products such as HERDEZ® Salsa Verde, Salsa Casera Page 2 and the original Guacamole Salsa, the HERDEZ® brand is founded on authenticity in flavor and quality you can trust.

What's the difference between restaurant-style salsa and regular salsa? ›

Compared to regular ol' salsa or something like pico de gallo, restaurant-style salsa is usually smoother—just how I like it! It's blended up in a food processor so that all the pieces get minced really finely.

Do most Mexican restaurants make their own salsa? ›

Tortilla chips and salsa are common fare when dining out in a Mexican restaurant throughout the 50 states, and most restaurants pride themselves on serving up freshly made, spicy salsas that they make in-house to add to flautas, tacos, enchiladas, burritos and more.

How do you take the bitterness out of homemade salsa? ›

If your salsa is too bitter, adding a touch of acid can help counteract it. Lime juice is a popular choice, as it not only brings acidity but also enhances the freshness of the salsa. Start by adding a tablespoon at a time, tasting as you go, until the bitterness subsides and the flavors meld together harmoniously.

Should I cook my homemade salsa? ›

Cook the salsa, and you'll trade bright, fresh flavors for something deeper, sweeter. Roasting the tomatoes, garlic and/or chiles creates rich, smoky flavors.

Should salsa be smooth or chunky? ›

Salsa can be smooth or chunky, but it gets most of its flavor from fresh produce and herbs like cilantro.

What makes a salsa a salsa? ›

Salsa is the Spanish word for “sauce”, and it has also come to mean the same thing in English. However, this iconic condiment, which can consist of vegetables, fruit, herbs, spices, and even grains, and which can range from mild and tangy to searing hot, is much more than a simple topping.

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