Recipe: Salsa Roja from Mexico

Siobhan Marks wants to learn how to make salsa at home. She reckons Mexico in Wellington has some of the best salsa she’s tasted and asked for the recipe.

“It has just the right amount of spicy kick and zesty tang. I’d love to recreate it at home.”

We contacted the restaurant, which happily shared the recipe.


​Makes 1 litre

3 x 375g tins whole peeled tomatoes
40g long red chilies
600g red capsicum
350g brown onion
50g garlic
50g salt
100ml lime juice
100g coriander


Chop the red chilies, capsicum, onion and garlic. Put all the ingredients in a large pot and blend well with stick blender. Put the pot on to high heat and bring to boil. Reduce heat and cook out mixture until it starts to thicken. Keep stirring the salsa evenly and progressively so it does not stick. When the salsa has reduced enough (Almost by half) and the flavour has intensified remove from heat. Mixture should still be a little loose but with a reasonable amount of body. Check seasoning, you might want to add more salt or lime juice depending on your palate preference. Serve with warmed crunchy tortillas or tortilla chips.