PANTRYFLEX

blend · salsa

NATIONAL AWARD WINNERPrep 10 min

Sonoran Salsa Roja

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

Rene Andrade's Sonoran Salsa Roja, from the published recipe.

Ratio

Ratio by volume: Lime Juice 15 ml
Lime Juice 15 ml

Ingredients

  • Tomato — 4 Roma roasted (400 g)
  • Chile — 2 chile de árbol or guajillo (10 g)
  • Garlic — 2 cloves
  • Onion — 1/4 (40 g)
  • Lime Juice — 1 Tbsp (15 ml)
  • Salt — 1 tsp (6 g)

Method

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

Companion jar

Sonoran Salsa Roja wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 4 national awards

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Provenance

Sonoran Mexican chef of Bacanora in Phoenix; James Beard Best Chef Southwest 2024. Mesquite grilling and northern Mexican pantry cooking in Arizona.

Adapted from a Rene Andrade recipe (Rene Andrade / Bacanora).

More from this kitchen

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 — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Rene Andrade / Bacanora (published as “Sonoran Salsa Roja”). Full citation lives in Provenance.

Companion jar