Easy Homemade Salsa Roja Recipe

A Salsa to Make Your Kitchen Smell Like Sunshine

I love the smell of this salsa cooking. It fills the whole house. It smells like a warm, happy kitchen. Doesn’t that smell amazing?

This recipe is my easy salsa roja. It is not too spicy. You can make it in just a few minutes. It is perfect for a quick snack.

Why We Cook Our Salsa

You might think salsa is just blended and done. But cooking it is the secret. It makes the flavors come together. It makes the salsa taste richer and deeper.

This matters because food is about more than just eating. It is about taking a little extra time. That time shows you care about making something good. It turns simple ingredients into something special.

A Little Story About Jalapeños

My grandson tried to help me once. He did not remove the seeds from the jalapeño. Our salsa was very, very spicy! We laughed so hard, our faces were red. I still laugh at that.

So remember to scrape those seeds out. Then your salsa will be nice and mild. What is the funniest thing that ever happened to you in the kitchen?

Let’s Make It Together

First, put everything in the blender. You need four tomatoes, half an onion, and one garlic clove. Add the jalapeño, salt, and a cup of water. Then just blend it all up.

Now, heat a teaspoon of oil in a pan. Pour your salsa in. Stir in the chicken bouillon. Let it bubble gently for about ten minutes. You will see it get thicker.

A Fun Little Fact for You

Fun fact: The word “salsa” just means “sauce” in Spanish. It is a simple word for something so delicious. I love that.

This recipe is very forgiving. If you like more garlic, add more! If you want it tangier, a little squeeze of lime is perfect. Do you like your salsa more mild or more spicy?

The Simple Joy of Sharing

Let your salsa cool down. Then put it in the fridge. It will be even better the next day. The flavors become best friends overnight.

This matters because making food is a way to show love. When you make this for your family, you are giving them a hug in a bowl. What is your favorite food to share with people you love?

Ingredients:

Ingredient	Amount	Notes
Tomatoes	4
Onion	1/2
Fresh jalapeño pepper	1/2	seeds removed if you want a mild salsa
Salt	1/2 teaspoon	more if needed
Garlic	1 clove
Water	1 cup
Oil	1 teaspoon
Chicken bouillon paste (or cube)	1 teaspoon

My Favorite Red Salsa

Hello, my dear! Let’s make some salsa roja today. This is the salsa my grandkids always ask for. It fills the whole kitchen with the most wonderful smell. I think of my own Abuela every time I make it. Her apron was always stained a little red. Doesn’t that just feel like home?

It is so simple to put together. You just need a few good friends from the garden. A good, ripe tomato is the most important part. It makes all the difference, I promise you. I still laugh at the time I used a green one. The salsa was so sour! We learned our lesson that day.

• Step 1: Let’s get everything into your blender. Add your four tomatoes first. Then put in the half onion and the jalapeño piece. Don’t forget the garlic clove and salt. Pour in that cup of water last. Now put the lid on tight! Blend it all up until it looks smooth.
• Step 2: Now, grab your favorite skillet. Pour in that teaspoon of oil. Let the pan get nice and warm. You should see the oil shimmer a little. (A hard-learned tip: If the pan is not hot enough, the salsa will stew. We want it to sizzle nicely!) This part always makes me feel like a real chef.
• Step 3: Carefully pour your red mixture into the pan. It will bubble and pop a bit. That is a good sign! Stir in your chicken bouillon paste. This little step adds so much cozy flavor. Do you have a favorite brand of bouillon? Share below! I have used the same one for twenty years.
• Step 4: Let your salsa come to a gentle boil. Then turn the heat down to low. Let it cook for about ten minutes. You will see it get darker and thicker. Stir it now and then with a wooden spoon. It is ready when it coats the back of that spoon nicely.
• Step 5: The hardest part is next. You must let it cool! I always want to taste it right away. But patience makes it taste even better. The flavors get to know each other. Then you can keep it in the fridge. It will be waiting for you all week.

Cook Time: 10–12 minutes
Total Time: 20 minutes
Yield: About 2 cups
Category: Sauce, Condiment

Three Tasty Twists

This recipe is like a good friend. It is happy to change things up! Here are some fun ways to play with your food. I love trying new versions each time.

• Smoky Chipotle: Swap the fresh jalapeño for a canned chipotle pepper. It gives a deep, smoky warmth. Perfect for a chilly evening.
• Sweet & Zesty Pineapple: Add a big spoonful of crushed pineapple. It makes the salsa sweet and a little tangy. Great with fish tacos!
• Roasted Garden Salsa: Roast the tomatoes and onion first. It makes the flavor so rich and deep. You will love it.

Which one would you try first? Comment below! I am leaning towards the pineapple one myself.

How to Serve Your Salsa

Oh, the possibilities! This salsa is not just for chips. My grandson loves it poured over scrambled eggs. It wakes up the whole breakfast plate. You can also drizzle it over grilled chicken. Or stir a spoonful into a pot of simmering beans.

For a drink, I have two ideas. A cold glass of horchata is my top pick. Its sweet cinnamon taste is a perfect match. For the grown-ups, a light lager beer is wonderful. It cleanses the palate between bites.

Which would you choose tonight? The creamy horchata or the crisp beer? I know which one my husband would pick!

Keeping Your Salsa Fresh and Tasty

This salsa loves a cool, dark home. Store it in a jar in your fridge. It will stay happy for up to five days. You can also freeze it for a month. Just leave some space in the container. The salsa will expand as it freezes.

I remember my first big batch of salsa. I filled my fridge with little jars. It was so nice to have it ready for a whole week. This is why batch cooking matters. It gives you more time for fun later. A ready meal is a little gift to your future self.

To reheat, just warm a small amount in a pan. You do not need to heat the whole jar. This keeps the rest fresh and cold. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salsa Troubles

Is your salsa too watery? Cook it a bit longer. Let the extra liquid bubble away. This makes the flavor richer and deeper. I once made a very thin salsa. A little more cooking time fixed it right up.

Is it not spicy enough? You can add a pinch of chili powder. Stir it in at the end. This matters because the right heat makes the flavors sing. Is it too spicy? Add a squeeze of lime juice. This calms the heat down nicely.

Getting the salt right is key. Always taste your salsa after it cools. You can add more salt then. This improves your cooking confidence. You learn to trust your own taste buds. Which of these problems have you run into before?

Your Salsa Questions, Answered

Q: Is this salsa gluten-free? A: Yes, it is. Just check your chicken bouillon label to be sure.

Q: Can I make it ahead? A: Absolutely. The flavor gets even better the next day.

Q: What if I don’t have a jalapeño? A: A little canned green chili works just fine.

Q: Can I double the recipe? A: You can. Use a bigger pot so it does not overflow.

Q: Any optional tips? A: A tablespoon of fresh cilantro makes it taste extra fresh. Fun fact: Tomatoes are actually a fruit, not a vegetable! Which tip will you try first?

Thank You for Cooking With Me

I hope you love this salsa as much as I do. It always reminds me of sunny days in my kitchen. I would love to see your creation. Sharing food is a way to share joy.

Have you tried this recipe? Tag us on Pinterest! Let’s build a little community of happy home cooks. I am so glad we got to spend this time together.

Happy cooking!

—Grace Ellington.