Red Chili Tomato Salsa

Name: Red Chili Tomato Salsa
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 1 .5 cups
Ingredients: 2 large ripe tomatoes; ½ white onion; 2 large cloves garlic; 3 dried guajillo chilies; 3 jalapeños*; 1 Tbsp white vinegar**; 2 Tbsp fresh lime juice; 1 tsp sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings
1 .5 cups
Calories
17 kcal
Course
Condiments
Cuisine
Mexican

Red Chili Tomato Salsa

Tyler Espinosa

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Dreamy restaurant-style salsa for serving as an appetizer with chips or for dousing tacos, burritos, burrito bowls and more. This easy salsa recipe is loaded with fresh vegetables for the best salsa.

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Ingredients

Servings

2 large ripe tomatoes about 12 to 14 ounces
½ white onion chopped
2 large cloves garlic
3 dried guajillo chilies
3 jalapeños*
1 Tbsp white vinegar**
2 Tbsp fresh lime juice
1 tsp sea salt to taste

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Instructions

Place your oven on the high broil setting and transfer the fresh jalapenos to a baking sheet. Broil for 5 to 8 minutes, or until the jalapenos have softened slightly and the skin darkens. Set aside to cool. Once cool enough to handle, chop the stems off of the jalapenos and discard them. For mild salsa, remove all the seeds and innards of the jalapenos. For spicy salsa, leave all or some of the seeds (depending on your heat preference). For medium salsa, leave in most of the seeds of one jalapeno but remove all of the seeds from two of the jalapenos.
Bring a small saucepan full of water to a full boil and add the dried guajillo chilies. Remove the pot from the heat and allow the chilies to sit in the hot water for 5 to 10 minutes, or until they have become very soft. Remove the chilies from the hot water, discard the stems, and squeeze out any water that may have pooled inside the chilies. For mild salsa, discard the seeds, and for spicy salsa, leave the seeds in.
Transfer all of the ingredients, including the roasted jalapenos and reconstituted chilies to a blender or a food processor.
Blend until the salsa reaches your desired consistency. Pulse only a couple of times for chunky salsa or just chop all the ingredients by hand. Blend at a high speed for over a minute for a smoother texture. Taste the salsa for flavor and add more lime juice, salt, or garlic to taste.

Notes

*For spicy salsa, leave in the jalapeno seeds. For mild salsa, remove all the seeds and innards. The seeds of the guajillo chilies are mild, so there’s no need to remove them unless you want to.
**You can also use apple cider vinegar or rice vinegar