Salsa Roja Cruda

Name: Salsa Roja Cruda
Prep time: 10 min
Total time: 10 min
Yield: 480 ml
Cuisine: Latin
Ingredients: 453 g Tomato; 89 g Onion; 38 g Serrano; 31 g Jalapeno; 6 g Garlic; 15 ml Cilantro; 1 tbsp fresh, plus more to taste Lime Juice; 1 1/2 tsp Diamond Crystal kosher, plus more to taste Salt

Independent adaptation of a publicly published Rick Martínez recipe. Not affiliated with, sponsored by, or endorsed by Rick Martínez.

Salsa Roja Cruda from a national-award-winning chef.

Ratio

Cilantro 15 mlLime Juice 15 ml

Ingredients

Tomato — 453 g
Onion — 89 g
Serrano — 38 g
Jalapeno — 31 g
Garlic — 6 g
Cilantro — 15 ml
Lime Juice — 1 tbsp fresh, plus more to taste
Salt — 1 1/2 tsp Diamond Crystal kosher, plus more to taste

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Recipe developer and former Bon Appétit senior food editor based in Mazatlán; his cookbook Mi Cocina won a 2023 James Beard award.

Originally published as Salsa Roja Cruda (La Cruda).

Adapted from a recipe published by Rick Martínez in Salsa Daddy via Rick Martinez's Sazon Substack (Salsa School).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Salsa Daddy via Rick Martinez's Sazon Substack (Salsa School) (published as “Salsa Roja Cruda (La Cruda)”). Full citation lives in Provenance.