Salsas & Dips

Salsa De Cebolla Morada

Name: Salsa De Cebolla Morada
Prep time: 20 min
Cook time: 20 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 large onions, peeled and chopped; 4 cloves garlic, minced; 2 dried ancho chiles, stemmed and seeded; 1/4 cup lime juice; 1/4 cup chopped fresh cilantro; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 medium tomato, diced; 1 jalapeño pepper, seeded and finely chopped

By Wesley Pemberton · June 19, 2026 · Salsas & Dips

Prep20 min

Cook20 min

Total60 min

Serves8

Salsa De Cebolla Morada — Rich and Smoky Salsa

I still remember the smell of my abuela's kitchen, filled with the aroma of roasting onions and chiles. It was a sign that she was making her famous Salsa De Cebolla Morada, a staple in our family gatherings. This salsa is more than just a condiment - it's a flavor enhancer that brings people together.

As a second-generation cook, I've learned the importance of preserving traditional Mexican recipes while making them accessible to everyone. Salsa De Cebolla Morada is a perfect example of this. With just a few ingredients and some basic cooking techniques, you can create a rich and smoky salsa that will elevate any dish.

This recipe is special because it showcases the beauty of Mexican cuisine: simplicity, flavor, and community. It's a reminder that food is not just about sustenance, but about the people and memories we create around it.

Whether you're a seasoned cook or just starting to explore Mexican cuisine, this recipe is for you. It's easy to follow, and the result is a delicious and authentic salsa that will become a staple in your kitchen.

So, let's get started and make some unforgettable Salsa De Cebolla Morada!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The salsa is perfect for topping tacos, grilled meats, or vegetables.
It's a great way to add flavor and depth to your dishes without adding extra salt or sugar.
The recipe is versatile and can be adjusted to suit your taste preferences.
It's a delicious and healthy alternative to store-bought salsas.
The salsa can be made ahead of time and stored in the fridge for up to a week.

Why This Recipe Works

The key to this recipe is the combination of roasted onions, garlic, and dried chiles. By charring these ingredients, we bring out their natural sweetness and depth of flavor, which is then balanced by the acidity of the lime juice and the freshness of the cilantro.

The technique of roasting the onions and chiles is crucial, as it enhances their flavor and texture. This process, called 'dry-heat charring,' is a fundamental technique in Mexican cuisine, used to build deep flavor in many dishes.

Another important aspect of this recipe is the use of layers of flavor. By adding each ingredient at the right time, we create a harmonious balance of flavors that enhances the overall taste of the salsa.

Finally, the resting time allows the flavors to meld together, resulting in a rich and complex salsa that's perfect for topping tacos, grilled meats, or vegetables.

Ingredients You’ll Need

To make this recipe, you'll need a few simple ingredients, including onions, garlic, dried chiles, lime juice, and cilantro. When shopping for these ingredients, look for fresh and high-quality produce to ensure the best flavor.

For the dried chiles, you can use either ancho or guajillo chiles, which can be found at most Mexican markets or online. If you can't find these specific types of chiles, you can substitute with other mild to medium-hot dried chiles.

2 large onions, peeled and choppedLook for sweet onions, such as Vidalia or Maui, for the best flavor. You can also use yellow or white onions as a substitute.
4 cloves garlic, mincedUse fresh garlic for the best flavor. You can also roast the garlic before mincing it for added depth of flavor.
2 dried ancho chiles, stemmed and seededAncho chiles have a mild, slightly sweet flavor and are a staple in Mexican cuisine. You can also use guajillo or other mild to medium-hot dried chiles as a substitute.
1/4 cup lime juiceFreshly squeezed lime juice is essential for the best flavor. You can also use bottled lime juice as a substitute, but be sure to choose a high-quality brand.
1/4 cup chopped fresh cilantroCilantro adds a fresh and herbal flavor to the salsa. You can also use parsley or basil as a substitute, but cilantro is traditional in Mexican cuisine.
1 teaspoon saltUse kosher salt or sea salt for the best flavor. You can also use other types of salt, but be sure to adjust the amount to taste.
1/2 teaspoon black pepperFreshly ground black pepper adds a nice depth of flavor to the salsa. You can also use other types of pepper, such as white or green pepper, as a substitute.
2 tablespoons olive oilUse a high-quality olive oil for the best flavor. You can also use other types of oil, such as avocado or grapeseed oil, as a substitute.
1 medium tomato, dicedFresh tomatoes add a burst of juicy flavor to the salsa. You can also use canned tomatoes as a substitute, but be sure to choose a high-quality brand.
1 jalapeño pepper, seeded and finely choppedJalapeño peppers add a spicy kick to the salsa. You can also use other types of hot peppers, such as serrano or habanero, as a substitute.

Equipment You’ll Need

Large heavy skillet or comalSharp chef's knifeCutting boardInstant-read thermometerBlender or food processorFine-mesh strainer

How to Make Salsa De Cebolla Morada

1
Preheat a large heavy skillet or comal over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they are charred and slightly caramelized, about 10-12 minutes.
2
Add the minced garlic to the skillet and cook, stirring constantly, for 1-2 minutes, until fragrant.
3
Add the dried ancho chiles to the skillet and cook, stirring occasionally, for 2-3 minutes, until fragrant and slightly puffed.
4
Remove the skillet from the heat and let it cool slightly. Then, add the cooked onions, garlic, and chiles to a blender or food processor.
5
Add the lime juice, chopped cilantro, salt, and black pepper to the blender. Blend the mixture until it is smooth and well combined.
6
Heat the olive oil in a small skillet over medium heat. Add the diced tomato and cook, stirring occasionally, until it is softened and slightly caramelized, about 5-7 minutes.
7
Add the cooked tomato to the blender and blend the mixture until it is smooth and well combined.
8
Strain the salsa through a fine-mesh strainer into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
9
Add the chopped jalapeño pepper to the bowl and stir to combine.
10
Taste the salsa and adjust the seasoning as needed. Cover the bowl with plastic wrap and let the salsa rest at room temperature for at least 30 minutes to allow the flavors to meld together.
11
Serve the salsa chilled or at room temperature, garnished with additional chopped cilantro and lime wedges, if desired.

Expert Tips

Use fresh and high-quality ingredients for the best flavor.
Adjust the level of heat in the salsa to your taste by using more or less jalapeño pepper.
Let the salsa rest for at least 30 minutes to allow the flavors to meld together.
Use this salsa as a topping for tacos, grilled meats, or vegetables.
Experiment with different types of chiles or peppers to change the flavor of the salsa.
Make the salsa ahead of time and store it in the fridge for up to a week.
Freeze the salsa for up to 3 months and thaw it in the fridge or at room temperature when you're ready to use it.

Common Mistakes to Avoid

Not charring the onions and chiles enough, which can result in a lack of depth of flavor.
Not straining the salsa, which can result in a thick and chunky texture.
Not letting the salsa rest, which can result in a lack of flavor development.
Using low-quality ingredients, which can result in a lack of flavor and texture.
Not adjusting the seasoning, which can result in a salsa that is too salty or too bland.
Not storing the salsa properly, which can result in spoilage or a loss of flavor.

Variations and Substitutions

Use different types of chiles or peppers to change the flavor of the salsa.
Add other ingredients, such as diced mango or pineapple, to the salsa for added flavor and texture.
Use different types of citrus juice, such as lemon or orange, to change the flavor of the salsa.
Add a splash of vinegar, such as apple cider vinegar, to the salsa for added brightness and flavor.
Use this salsa as a base and add other ingredients, such as cooked chicken or beans, to make a more substantial dish.
Experiment with different spices and seasonings, such as cumin or smoked paprika, to add depth and complexity to the salsa.
Make a smoky salsa by adding chipotle peppers in adobo sauce to the blender.

What to Serve With Salsa De Cebolla Morada

This salsa is perfect for topping tacos, grilled meats, or vegetables. You can also use it as a dip for chips or as a sauce for grilled cheese or burgers.

Some other ideas for using this salsa include:

- Topping tacos filled with grilled chicken, steak, or fish

- Using as a sauce for grilled vegetables, such as bell peppers or zucchini

- Adding to soups or stews for added flavor

- Using as a dip for chips or crackers

- Adding to grilled cheese or burgers for extra flavor

Tacos filled with grilled chicken, steak, or fishGrilled vegetables, such as bell peppers or zucchiniChips or crackers for dippingGrilled cheese or burgersSoups or stewsSalads or bowls

Make-Ahead, Storage, Freezing and Reheating

This salsa can be stored in the fridge for up to a week. Simply cover the bowl with plastic wrap and refrigerate.

To freeze the salsa, transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months. When you're ready to use it, simply thaw it in the fridge or at room temperature.

To reheat the salsa, simply microwave it for a few seconds or heat it up in a saucepan over low heat.

Some tips for storing and reheating the salsa include:

- Using airtight containers to prevent spoilage and keep the salsa fresh

- Labeling and dating the containers so you know how long they've been stored

- Freezing the salsa in ice cube trays for easy portioning and reheating

- Reheating the salsa slowly over low heat to prevent burning or scorching

Frequently Asked Questions

What type of chiles should I use for this recipe?

You can use ancho or guajillo chiles for this recipe. These types of chiles have a mild, slightly sweet flavor and are a staple in Mexican cuisine.

Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes as a substitute for fresh tomatoes. However, be sure to choose a high-quality brand and drain the excess liquid before using.

How long can I store the salsa in the fridge?

You can store the salsa in the fridge for up to a week. Simply cover the bowl with plastic wrap and refrigerate.

Can I freeze the salsa?

Yes, you can freeze the salsa for up to 3 months. Simply transfer it to an airtight container or freezer bag and store it in the freezer.

What's the best way to reheat the salsa?

You can reheat the salsa in the microwave for a few seconds or heat it up in a saucepan over low heat.

Can I use this salsa as a topping for other dishes?

Yes, you can use this salsa as a topping for tacos, grilled meats, or vegetables. You can also use it as a dip for chips or as a sauce for grilled cheese or burgers.

Can I make this salsa ahead of time?

Yes, you can make this salsa ahead of time and store it in the fridge for up to a week or freeze it for up to 3 months.

What's the best way to adjust the seasoning of the salsa?

You can adjust the seasoning of the salsa by adding more or less salt, pepper, or lime juice to taste. You can also add other ingredients, such as diced mango or pineapple, to change the flavor of the salsa.

The Full Recipe

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