Thai Salsa Roja
Salsa Roja is a traditional Mexican red tomato salsa, but I’ve added a Thai twist. It features a classic tomato base with a hint of fish sauce, creating a burst of umami.
Reader M says: “The fish sauce is a nice addition. Otherwise, a traditional salsa. I did the vegetables in the air fryer instead of on the grill and it came out great!” ★★★★★
After posting my Easy Salsa Verde recipe, I received a few requests for a red salsa, or Salsa Roja. I decided to go with our Award Winning Thai Salsa!
My hubby entered a Salsa contest at work last year, and we came up with a Thai-inspired roasted salsa. It’s actually not a crazy combination since there is a type of ‘Thai Salsa’, called jaew. It uses very similar ingredients to Mexican salsa but made by pounding the ingredients together in a mortar.
What makes this Thai Salsa Roja is the secret ingredient: fish sauce. You wouldn’t suspect there’s fish sauce in here because you can’t smell or really taste it, but it will give the salsa rich umami.
This salsa won first place in the competition and it was a blind taste test, so they didn’t know what the ingredients were.
This salsa also has a nice smokiness since the ingredients are all roasted on the grill. You could definitely roast the ingredients in the oven, but if you want more smokiness then I suggest using the grill.
I placed the Roma tomatoes whole, Garlic cloves, whole jalapenos, and white onion (halved), on a slotted grill pan. This was all roasted on the grill for about 20 minutes until the tomatoes and onion became soft.
If you want to do this in the oven, place everything on a rimmed baking sheet and broil for a few minutes, until the tomatoes and jalapeno are blistered.
Allow everything to cool for a bit and place in a blender with cilantro, fresh lime juice, and fish sauce (the secret ingredient)! Blend until the desired consistency is reached and taste for flavor. I added a dash of salt to bring out more flavor.
Place in a jar with a lid and cool in the refrigerator. The salsa filled 3 (1) pint mason jars, and will keep in the refrigerator for a week, but you’ll want this on everything!
More Salsa Recipes:
Thai Salsa Roja
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Ingredients
- 1.5 pound Roma Tomatoes
- 1 White Onion
- 4 Large Garlic cloves
- 1-3 Jalapenos I used 3 and it was hot, use less or remove seeds for a medium to mild salsa
- 2 Tablespoon Lime juice
- 1 Tablespoon Fish Sauce
- ½ Bunch Cilantro
- Dash of salt if needed
Instructions
- Place the Roma tomatoes whole, Garlic cloves, whole jalapenos, and white onion (halved), on a slotted grill pan.
- Roast on the grill for about 20 minutes until the tomatoes and onion become soft. If you want to do this in the oven, place everything on a rimmed baking sheet and broil for a few minutes, until the tomatoes and jalapeno are blistered.
- Add to a blender with lime juice, fish sauce, and cilantro. Blend until the desired consistency is reached and taste. I added a dash of salt to bring out more flavor.
- Pour into jars and allow to cool before closing with lids and refrigerating. Airtight jars will keep the salsa refrigerated for about a week.
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Thanks for the recipe. Can’t wait to give it a try. Looks like a recipe for my Red Boat Fish Sauce.
Awesome, thanks Gary!
The fish sauce is a nice addition. Otherwise a traditional salsa. I did the vegetables in the air fryer instead of on the grill and it came out great!
Glad you enjoyed the salsa! I’m going to try using my air fryer next time too, thanks 🙂
Fish sauce and lime juice make everything better! I made this once, and will definitely make it again.
I agree!! Thank you for the rating and review, I appreciate it!