In the Kitchen · Sauce · 15 Min
Salsa
Roja
A bold roasted tomato salsa with garlic, chili, and lime — the perfect dip for golden empanadas.
Time
15 min
Makes
1 cup
Best With
Beef or Chicken
Empanadas
Difficulty
Easy
Ingredients
- 3 ripe tomatoes
- 1 small garlic clove
- 1 small jalapeño or red chili
- 2 tbsp chopped onion
- 1 tbsp lime juice
- 1 tbsp fresh cilantro
- Salt to taste
Instructions
- Char or roast the tomatoes and chili until softened and slightly blistered.
- Add tomatoes, chili, garlic, onion, lime juice, cilantro, and salt to a blender.
- Blend until mostly smooth, leaving a little texture.
- Taste and adjust salt or lime juice as needed.
- Serve with hot empanadas.
Serve warm or chilled with golden empanadas for a bright, smoky, slightly spicy finish.
Pairs Perfectly With
Beef Picadillo Mini Empanadas
Smoky salsa roja and savory beef picadillo are a natural match — bold, warm, and satisfying.
Also Great With
Chicken Chili Verde Empanadas
The smoky tomato salsa complements the tangy green chili filling beautifully.