Raw Red Sauce

This image courtesy of Joseph DeLeo

We use Salsa Roja daily in our home. It converts a simple tortilla into a taco sabroso and enhances the flavor of fish, poultry, eggs, quesadillas, soups, meat, and vegetables. Easy to prepare and flavorful, Salsa Roja, with its low fat and salt content, changes an ordinary dish into fun eating.

NotesTo peel tomatoes, gently scorch tomato skin over stove burner until it blisters; wrap tomatoes in a cool damp cloth for a few minutes. The peel will separate easily.




Total Timeunder 15 minutes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturehot & spicy, light

Type of Dishsalsa, sauces


  • 2 red tomatoes, peeled and finely diced (Fresh tomatoes are better; in emergencies 4 canned tomatoes may be used)
  • 2 green chiles serranos, cored, seeded, and finely minced
  • 1 tablespoon chopped fresh cilantro
  • 1 medium onion, finely diced
  • 2 teaspoons vegetable oil
  • Ā¼ teaspoon half salt, half salt-substitute mixture


  1. In a serving bowl, mix all ingredients well.


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