Ingredients for Roasted Guajillo Salsa
- Guajillo Chilies
- 1/2 medium white onion, roughly chopped
- Garlic Cloves
- Tomatoes
- Fire Roasted Tomatoes
- 1-2 teaspoons salt, or to taste
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How to Make Roasted Guajillo Salsa
- Preheat oven to 350°F (175°C).
- Place guajillo chiles on a baking sheet and roast for 8-10 minutes, or until fragrant and slightly darkened, flipping halfway through.
- While chiles roast, combine garlic, onion, and cumin in a small bowl.
- Remove chiles from oven and place in a heatproof bowl. Cover with boiling water and let soak for at least 20 minutes, or until softened.
- Once softened, carefully remove stems and seeds from chiles. (Use gloves to avoid skin irritation).
- Add soaked chiles, garlic, onion, and cumin to a blender along with the water from soaking the chiles, vinegar, and salt.
- Blend until completely smooth. You may need to stop and scrape down the sides of the blender several times.
- Taste and adjust seasoning as needed, adding more salt, vinegar, or even a touch of sugar if desired.
- Strain the salsa through a fine-mesh sieve (optional) for a smoother consistency.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
8g
Fat
0g
Carbs
1g
