Rojo Sauce

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Rojo Sauce

This sauce is a fast and easy recipe that’s great on tacos, burritos, chile rellenos or for salsa. Have fun with this versatile sauce.

Grilled Shrimp Chile Relleno

Tips for Success:

I like to use roma tomatoes or vine ripe tomatoes for this recipe. Do not skip cooking the sauce. This will bring out the flavor of the tomatoes and make the sauce 10x better. Regular oregano is a good substitute for Mexican oregano but do your best to find the Mexican. The flavor is superior to other dried oregano.

Recipe Video:


Grilled Shrimp Chile Relleno

Rojo Sauce

This is a great sauce to accompany any Mexican dish.
Course Side Dish
Keyword rojo sauce
Total Time 10 minutes
Servings 1 cup
Author Kenneth


  • 8 medium tomatoes quartered
  • 1 medium onion quartered
  • 4 garlic cloves smashed
  • 1 tablespoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons cumin
  • 2 teaspoons Mexican oregano
  • 2 tablespoons oil


  • In a blender add all the ingredients except oil. Blitz on high until smooth, about 1 minute. Turn on the heat to medium, in a pot add oil, then add sauce and cook for 5 minutes, stirring occasionally. Remove from heat, taste and adjust seasoning. Sauce is good for chips, seafood, chicken, pork, vegetables and beef. Sauce will last for 7 days in a airtight container in the refrigerator.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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