Red Chili Tomato Salsa
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 mins
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Total Time
23 mins
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Servings
1 .5 cups
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Calories
17 kcal
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Course
Condiments
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Cuisine
Mexican
Red Chili Tomato Salsa
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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
- 2 tomato about 12 to 14 ounces, large ripe
- ½ white onion chopped
- 2 garlic large cloves
- 3 dried guajillo chili
- 3 jalapeño peppers
- 1 Tbsp white vinegar
- 2 Tbsp lime juice fresh
- 1 tsp salt to taste, sea salt
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
Nutrition Information
Show Details
Serving
2Tablespoons
Calories
17kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Sodium
197mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 1.5 cups
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Serving | 2Tablespoons | |
| Calories | 17kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Sodium | 197mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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