Mexican Salsa Roja


  • 4-5 Roma Tomatoes
  • 2 Habanero Chile Peppers
  • 3 Garlic Cloves, coarsely chopped
  • 2 Tablespoons Chicken Bouillon Powder
  • 1/2 Cup White Onion, coarsely chopped
  • 2 Tablespoons Olive Oil
  • Salt, to taste


Cover the tomatoes and habanero peppers with water in a small saucepan.

Set over high heat and bring to a boil. Reduce heat to low and simmer until softened, about 5 minutes.

Remove from heat and transfer the tomatoes and chiles to a bowl. Remove the stems from the chiles. Drain the water, but be sure to reserve 1/3 cup. To this, add the chicken bouillon and dissolve completely.

In a small saucepan set over medium heat, sauté the onion in the olive oil until translucent.

In a blender, pulse the chicken broth, tomatoes, peppers, and garlic together until mixed well.

Add the tomato mixture to the sautéed onion in the saucepan. Continue to simmer over medium-low heat another 5-10 minutes to reduce the sauce. Add salt to taste.

This salsa is great accompanying many appetizers and entrées. You’ll also find that it’s essential in our Mexican Lasagna.

Recipe posted by Lindsay

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