Salsa roja, meaning “red sauce” in Spanish, is a vibrant and versatile blend of roasted tomatoes, onions, chiles, and spices that’s bursting with flavor. It’s traditionally used as a dip for tortilla chips or a sauce for tacos, but have you ever tried it as a salad dressing? Trust me, it’s a game-changer!
The smoky, tangy, and slightly spicy notes of salsa roja add an explosion of flavor to any salad, transforming it from ordinary to extraordinary. Plus, it’s incredibly easy to whip up a batch at home with just a handful of fresh ingredients.
Gather Your Ingredients:
To make this delicious Salsa Roja Dressing Salad, you’ll need:
For the Salsa Roja Dressing:
- 1 pound Roma tomatoes
- 1/2 medium white onion, roughly chopped
- 2-3 cloves garlic, peeled
- 1-2 jalapeños, stemmed and seeded (adjust to your spice preference)
- 1/4 cup chopped cilantro, plus extra for garnish
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Salad:
- 4 cups mixed greens (lettuce, spinach, arugula)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup diced red onion
- 1 avocado, diced
- Cotija cheese, crumbled, for garnish (optional)
- Tortilla chips, for serving (optional)
Tools of the Trade:
- Baking sheet
- Blender or food processor
- Large bowl
- Small bowl
Let’s Get Cooking!
1. Fire Up the Flavor:
Preheat your oven to 400°F (200°C). Toss the tomatoes, onion, garlic, and jalapeños with olive oil on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly charred.
2. Blend It Like Beckham:
Carefully transfer the roasted vegetables to a blender or food processor. Add the cilantro, lime juice, salt, and pepper. Pulse until you reach your desired consistency. I personally prefer a slightly chunky salsa roja, but you can blend it smooth if you like.
3. Assemble Your Masterpiece:
In a large bowl, combine the mixed greens, black beans, corn, red onion, and avocado. Drizzle with the salsa roja dressing and toss gently to coat.
4. Garnish and Serve:
Divide the salad among plates. Top with crumbled cotija cheese and extra cilantro. For an extra crunch, serve with tortilla chips on the side.
Tips and Tricks:
- Spice It Up: For a spicier salsa roja, leave the seeds in the jalapeños. If you’re feeling adventurous, try using a hotter pepper like serrano or habanero.
- Make It Ahead: You can prepare the salsa roja dressing a day or two in advance and store it in an airtight container in the refrigerator. This will allow the flavors to meld and deepen.
- Get Creative: Feel free to customize your salad with your favorite toppings. Grilled chicken or shrimp, bell peppers, cucumbers, and queso fresco would all be delicious additions.
Serving Suggestions:
This Salsa Roja Dressing Salad makes a fantastic light lunch or dinner. It’s also a great option for potlucks, picnics, and barbecues.
Frequently Asked Questions:
Q: Can I use canned tomatoes?
A: While fresh tomatoes are always best, you can use canned diced tomatoes in a pinch. Just be sure to drain them well before roasting.
Q: How long does the salsa roja dressing last?
A: Stored properly in an airtight container in the refrigerator, the salsa roja dressing will last for up to 5 days.
Q: Can I freeze the salsa roja dressing?
A: Yes, you can freeze the salsa roja dressing for up to 3 months. Thaw it overnight in the refrigerator before using.
Time to Dig In!
Making your own Salsa Roja Dressing Salad is easier than you think, and the results are incredibly rewarding. With its vibrant flavors and fresh ingredients, this salad is sure to become a new family favorite. Give it a try and let me know what you think in the comments below!
Ingredients for Salsa Roja Dressing
Mixing Salsa Roja Dressing Salad
And if you’re a fan of flavorful homemade sauces, be sure to check out our recipe for How to Make Salsa Negra. It’s another delicious way to spice up your meals!
