Salsa Roja (Mexican Red Sauce) is delicious and easy to make. This recipe uses roasted Fresno & Serrano Peppers for a robust and rich smoky flavor. My Abuela used to say, “the heart of Mexican food is in the salsas”. ❤️🌶️😋

Happy Recipe Friday! Fusion Fam! ❤️🌎

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Hola! I’m Johanna, a Latina of Spanish, French, & Irish descendants. I’m a researcher turned entrepreneur and married to my best friend who happens to be Vietnamese. We’re a wonky fusion, but like it that way! ☆ My channel is mostly Cooking & Lifestyle based. I love COOKING, being with my family & friends, dressing up, and just being happy! We also have two yorkies named Leo & Louie that are our spoiled furry children! Their endless shenanigans always make us laugh. See you in the next video!

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Mexican Red Sauce with Fresno Peppers:
6 Fresno Peppers (153g)
4 Serrano Peppers (72g)
8 Roma Tomatoes (890g or 1.15lbs)
8 Chili de Árbols* (8g) – also known as Bird Beak’s Chile
4 Garlic Cloves (15g)
½ bunch of Cilantro (30g)
½ large onion (187g)
1 tbsp. Dried Oregano (1g)
3 tbsp. Chicken Bouillon (30g)
2 cups water (500ml)

Fresno Peppers: Guajillo peppers, red jalapeños peppers, red serrano peppers, or more chilies de Árbol may be used instead.
Serrano Peppers: Jalapeños may be used instead.
Roma Tomatoes: any red tomatoes may be used.
Chili de Árbols: Cayenne peppers or pequin peppers may be used instead.
Chicken Bouillon: Salt may be used instead.

For a non-spicy sauce: omit the Fresno, Serrano, and Árbol peppers and replace with about 200g of red bell peppers (3 or 4 large red bell peppers).

If you’re unable to find red peppers you can use green chili peppers of any variety and use about 3–4 tablespoons (30–40 ml) of red tomato paste to enhance the red color of the salsa.

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Similar Cast Iron Comal:
(These last forever! I use my grandmother’s comal, which she used to make tortillas for my mom as a child)

Kitchen Cookware Set I Use:

What I use to film:
Canon PowerShot G7X Mark:

*Disclaimer – not sponsored to make this video or asked to show the items. Amazon links are affiliate links.

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* May be stored in the refrigerator for up to a week.

** More information on Fresno Peppers:

*** Depending on the individual, the stated ingredient quantities produce a medium spice level sauce. If you prefer your sauce to have a more mild spice level remove the seeds after roasting and use less chili peppers. If a spicier sauce is desired add more chili peppers and be sure to leave the seeds in the peppers.

**** To roast peppers and tomatoes in oven place them whole on a baking pan lined with aluminum foil and place in a preheated 400-degree oven for 30 – 40 minutes. Roast until the skins are completely wrinkled and the peppers are charred, turning twice during the roasting process. Remove from oven once roasted and cover with a kitchen towel to steam as shown in the video for 15 minutes.

***** To roast peppers and tomatoes over a grill place them whole over the grill bars away from the open flame and roast until evenly charred and the skin is wrinkled and soft as shown in video. Remove from grill once roasted and cover with a kitchen towel to steam as shown in the video for 15 minutes.

****** Always wash produce and hands before beginning a recipe. Sorry guys the science geek in me just has to say this even though everyone knows this already. 😅

Suerte En La Cocina – Good Luck In The Kitchen 💖🍀

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