This smoky salsa roja is a BBQ essential—simple, bold, and packed with real flavor. Roasted tomatoes, garlic, and onion combined with soaked dried chilies create a deep, slightly spicy salsa that beats any store-bought sauce. Perfect for tacos, grilled meats, or as a dip, this is the kind of sauce that elevates everything coming off your grill.
Ingredients
6 Roma tomatoes
1 sweet onion, halved
2 garlic cloves
1 dried guajillo pepper (or similar mild dried chili)
100 ml / ⅓ cup hot water (for soaking)
½ tsp salt (to taste)
½ tsp black pepper
Tools
Thanks to Monolith for sponsoring this recipe Visit their website to learn more.
How to
- Start by soaking the dried guajillo pepper in hot water for about 10–15 minutes until softened.
- Preheat your BBQ for direct grilling at medium-high heat, around 200°C / 392°F.
- Place the Roma tomatoes, halved onion, and garlic cloves directly on the grill grates and roast until lightly charred on all sides, turning occasionally for even roasting.
- Once the vegetables are softened and nicely charred, remove them from the grill.
- Transfer the roasted tomatoes, onion, and garlic to a blender, add the soaked pepper along with a small amount of the soaking liquid, then season with salt and pepper.
- Blend everything until smooth or slightly chunky, depending on your preference, adding more soaking liquid if needed to adjust the consistency.
- Taste and adjust seasoning, then serve immediately or let it rest to deepen the flavors.
