Salsa Roja with Queso Cotija

Red Salsa with Cotija Cheese

May 05, 2026

This authentic Mexican salsa roja (red sauce) recipe brings together two of my all-time favorite Mexican foods: salsa and Cotija cheese! In Mexico, salsa is a condiment, and there are so many ways to mix it up—from salsa verde to this simple recipe for salsa roja. The salty chunks of Cotija cheese make this homemade salsa at its best!

What to Expect from This Salsa Recipe

Salsa roja with Cotija cheese is a spicy salsa (but not too spicy!) made from chile de arbol or arbol chiles (tree chili), Serrano peppers, roma tomatoes, tomatillos, garlic and onion. Cotija, which is a Mexican cheese made with cow’s milk, complements the spice with a delightfully salty flavor.

And the citrusy cilantro brings all of these amazing ingredients into a perfect balance. This salsa doesn’t require cooking, so you won’t need olive oil or any other cooking oil. It’s quick, and you can find all the ingredients in your local Mexican grocery store.

Salsa Roja Is Healthy and Delicious!

Salsas are naturally healthy foods. Onions and tomatoes make them rich in Vitamin C, with an extra pop of Vitamin A from those tomatoes and jalapenõs if you throw some in. Salsa also contains potassium, and the cheese adds calcium. Best of all, it’s so tasty!

How to Make Salsa Roja with Cotija Cheese

Ingredients:

½ pound Cotija cheese
2 roma tomatoes
2 tomatillos
¼ white onion
1 Serrano pepper
5 chiles de arbol (tree chili — also called bird’s beak chile or rat’s tail chile)
2 garlic cloves
½ teaspoon salt
1 handful cilantro, finely chopped
1 ½ – 2 cups water
Prepare the Salsa
Fill a pot with 1 ½ to 2 cups of water and add the chiles de arbol, Serrano peppers, garlic, roma tomatoes, tomatillos and onion.
Bring to a boil and cook for 10 minutes, or until the skin begins to peel away from the roma tomatoes and the chilis change to a lighter color.
Remove the peel from the cooked roma tomatoes.
Cut the tops off the chilis.
Add the contents of the pot—all vegetables and water—as well as salt to your blender or food processor.
Put the top on and carefully purée for about 15 seconds. You may want to cover the top with a kitchen towel and hold it down as you blend. The hot contents adds pressure to the container and you don’t want to get burned if the top pops off.
Pour the contents of the blender into a serving dish and reserve.
Prepare the Garnish

Finely chop the cilantro and reserve.

Toast the Cotija Cheese

Preheat a griddle or frying pan over medium heat. Then cut the Cotija cheese into triangles and place onto the hot griddle. Heat top, bottom and sides of each piece for about one minute each, or until toasted the way you like. Because Cotija cheese doesn’t melt, it won’t stick to your griddle, so toast away! Also, it’s best to use a kitchen spatula to turn the cheese. If you use kitchen tongs or another tool, your cheese might break. So toasty!

Once toasted, remove from the heat to a plate.

Place cheese on a cutting board and cut into ½-inch cubes.

Serving Salsa Roja with Cotija Cheese

Add the cheese cubes to the salsa in your serving plate. Sprinkle on the reserved cilantro and you’re ready to eat! This salsa is the perfect companion to most kinds of Mexican cuisine.