# Salsa Roja Recipe | Made In - Made In

From Chef Rick Lopez of Austin’s La Condesa, this blended salsa offers a cooling heat thanks to lightly charred tomatoes and smoky dried chiles de árbol.

_Photo by Collin Findlay_

Chef Rick Lopez of [La Condesa](https://lacondesa.com/) in Austin, TX shared this recipe for Salsa Roja as part of our [Guide to Tamales](https://madeincookware.com/recipes/chicken-tamales). This blended salsa is made with lightly charred tomatoes, tomatillos, and onion, with some heat from small-but-spicy dried chiles de árbol. Our naturally non stick Carbon Steel [Frying Pan](https://madeincookware.com/products/blue-carbon-steel-frying-pan/12-inch-unseasoned) or [Griddle](https://madeincookware.com/products/carbon-steel-griddle/griddle-nl) is ideal for quick, high heat cooking, and its large size easily fits all the ingredients for this zippy salsa. 

The salsa will keep in the fridge for 3–5 days. Serve it with any of the 3 tamale options, or enjoy it with chips, grilled meats and seafood, tacos, and more.

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URL: https://madeincookware.com/recipes/rick-lopez-salsa-roja