Salsa de Rajas

by

(Roasted Chile Strips with Tomato, Onion & Garlic)

Salsa de Rajas is a rustic Mexican salsa made with roasted chiles cut into strips—rajas—and cooked with tomatoes, onion, garlic, and seasonings. It’s smoky, savory, a little spicy, and incredibly versatile. Spoon it over tacos, carne asada, eggs, beans, quesadillas, or simply grab some warm tortillas and eat it straight from the skillet. 🌶️🍅❤️

Full Recipe (Ingredients + Instructions)

Ingredients

  • 6 large poblano peppers
  • 2–3 jalapeños or serranos, optional for extra heat
  • 4 Roma tomatoes
  • ½ large white onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tablespoon vegetable or avocado oil
  • ½ teaspoon Mexican oregano
  • ¼ teaspoon ground cumin, optional
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ cup chicken broth or water
  • Juice of ½ lime
  • 2 tablespoons chopped cilantro

Step 1: Roast the Chiles 🌶️🔥

Place the poblanos and jalapeños directly over a gas flame, on a hot comal or grill, or underneath the broiler.

Turn occasionally until the skins are blistered and charred all over.

Transfer the hot peppers to a covered bowl and let them steam for 10–15 minutes.

This makes the skins much easier to remove.

Step 2: Peel & Cut into Rajas

Gently peel away the charred skin.

Remove the stems and seeds.

Slice the roasted peppers lengthwise into strips approximately ¼–½ inch wide.

These strips are your rajas. 🌶️

Flavor Tip

Avoid rinsing the roasted peppers under running water if possible. Wiping or peeling away the skin preserves more of that wonderful roasted flavor.

Step 3: Roast the Tomatoes 🍅

Roast the Roma tomatoes on a comal, skillet, grill, or under the broiler until softened and charred in spots.

You can either chop them for a rustic salsa or blend them briefly for a smoother sauce.

I like leaving them slightly chunky for Salsa de Rajas.

Step 4: Caramelize the Onion 🧅

Heat the oil in a large skillet over medium heat.

Add the sliced onion.

Cook for 5–7 minutes, until softened and beginning to caramelize around the edges.

Add the garlic and cook for another 30 seconds.

Step 5: Add the Tomatoes 🍅🔥

Stir in the roasted tomatoes.

Add:

  • Mexican oregano
  • Cumin
  • Salt
  • Black pepper

Cook for approximately 5 minutes, allowing the tomatoes to break down and develop flavor.

Step 6: Add the Roasted Rajas 🌶️

Add the roasted chile strips to the skillet.

Pour in approximately ¼ cup chicken broth or water.

Stir gently.

Reduce the heat and simmer for 8–10 minutes, until the rajas are tender and coated in the tomato-onion sauce.

You don’t want it swimming in liquid—the finished salsa should be thick, chunky, and scoopable.

Step 7: Finish with Lime & Cilantro 🍋🌿

Turn off the heat.

Add fresh lime juice and cilantro.

Taste and adjust the salt.

Serve warm or at room temperature.

Smoky roasted peppers + sweet onion + tomato + garlic = SIMPLE but SO GOOD! 🌶️🔥❤️

Salsa de Rajas con Queso 🧀🌶️

Want to turn it into something even better?

Once the salsa is finished, reduce the heat to low and add:

  • 1–1½ cups Oaxaca, Monterey Jack, or Chihuahua cheese

Cover the skillet for a few minutes until the cheese is melted.

Serve immediately with warm flour tortillas.

That melted cheese mixed with roasted chile strips is dangerous around a stack of tortillas. 😂🌶️🧀

Rajas con Crema 🤍🌶️

For a creamy version, prepare the rajas as directed but reduce the tomato to 1–2 Roma tomatoes.

Then stir in:

  • ¾ cup Mexican crema
  • ½ cup corn
  • ½ cup Monterey Jack or Oaxaca cheese

Cook gently over low heat until creamy and the cheese melts.

Do not aggressively boil after adding the crema.

This makes an amazing taco, tostada, or quesadilla filling.

Hatch Green Chile Salsa de Rajas 🌶️💚

Instead of poblanos, use:

  • 8–10 roasted Hatch green chiles
  • 3 Roma tomatoes
  • ½ white onion
  • 3 garlic cloves
  • Mexican oregano
  • Salt
  • Fresh lime

Roast, peel, and slice the Hatch chiles into strips, then cook them with the tomato and onion mixture.

For serious chile lovers, combine Hatch green chile + poblano.

You’ll get both smoky depth and that unmistakable green chile flavor. 🔥

Spicy Salsa de Rajas 🌶️🌶️🌶️

For more heat, roast 2 serranos with the poblanos.

For even more, add one or two toasted chiles de árbol to the tomato mixture.

You can also leave some of the jalapeño or serrano seeds.

Just remember: you can always add heat, but taking it back out is a little harder. 😂🔥

Extra Recipe Tips & Variations ✨

For a heartier version, add browned ground beef or shredded chicken to the finished salsa.

Add corn for sweetness or black beans for a more substantial taco filling.

For breakfast, spoon hot rajas over scrambled or fried eggs and serve with refried beans and tortillas.

You can also use Salsa de Rajas inside quesadillas, burritos, tortas, enchiladas, or grilled cheese sandwiches.

Flavor Upgrades / Secret Tips 🔥

Use a very hot surface when roasting the chiles. You want the skins blistered quickly without turning the chile flesh into mush.

Let the roasted peppers steam before peeling, but don’t leave them covered for too long.

Char the tomatoes too—the little blackened spots add great depth.

Allow the onions to develop some golden edges before adding the tomatoes.

Add fresh lime only at the end so its flavor stays bright.

And most importantly, keep some texture. Salsa de Rajas shouldn’t necessarily be completely pureed—the roasted chile strips are the star. 🌶️

Serving Ideas 🍽️

Salsa de Rajas is fantastic with carne asada tacos, grilled chicken, carnitas, quesadillas, tostadas, burritos, huevos rancheros, scrambled eggs, refried beans, Mexican rice, grilled steak, or roasted potatoes.

For the simplest meal, put a hot skillet of rajas on the table with fresh flour tortillas, queso fresco, avocado, and refried beans. 🌮❤️

Storage & Meal Prep Tips 🥡

Store Salsa de Rajas in an airtight container in the refrigerator for approximately 3–4 days.

Reheat gently in a skillet or microwave.

The roasted peppers can also be prepared a day ahead. Roast, peel, and slice them, refrigerate, then finish the salsa when you’re ready to serve.

Nutrition Facts 📊

Approximate per ½-cup serving:

  • Calories: 80–110 kcal
  • Protein: 2–3 g
  • Carbohydrates: 10–13 g
  • Fat: 4–6 g
  • Fiber: 3–4 g

Values are for the basic version without crema or cheese.

Frequently Asked Questions (Q&A)

What does “rajas” mean?
In this context, rajas refers to strips or slices of roasted chile.

Are poblano rajas spicy?
Poblanos are generally fairly mild, although individual peppers vary. Jalapeño or serrano can be added for more heat.

Can I use Hatch green chile?
Absolutely. Roasted Hatch green chile makes a delicious New Mexico-style variation.

Can I make Salsa de Rajas creamy?
Yes. Add Mexican crema and cheese for a rich Rajas con Crema variation.

Do I have to peel the roasted peppers?
Removing most of the blistered skin gives the rajas a more pleasant texture.

Can I add meat?
Yes. Ground beef, carne asada, shredded chicken, or pork all pair beautifully with rajas.

Social Media Captions ❤️

Facebook Style

“Made a skillet of Salsa de Rajas today! 🌶️🔥 Roasted poblanos sliced into strips and simmered with charred tomatoes, caramelized onion, garlic, oregano and fresh lime. Give me warm flour tortillas and I’m GOOD! ❤️”

Short Caption

“Roasted chiles, tomatoes, onions & garlic…simple ingredients with BIG flavor! 🌶️🍅🔥”

Spicy Caption

“If you smell roasted chiles in my kitchen, you already know something GOOD is coming! 🌶️🔥😂”

Engagement Caption

“How do you like your Rajas—CLASSIC 🌶️, WITH CHEESE 🧀, CREAMY 🤍, or EXTRA HOT 🔥? 👇”

Final Food Description 🍴

Salsa de Rajas combines smoky roasted poblano chile strips with charred tomatoes, caramelized onion, fresh garlic, Mexican oregano, and lime for a chunky, deeply flavorful salsa. Warm, rustic, and versatile, it’s equally delicious spooned over tacos and grilled meats or scooped straight from the skillet with fresh tortillas. 🌶️🍅🧅🔥❤️