Fire-Roasted Red Salsa with Guajillo Peppers
Equipment
- Cast iron skillet or comal Ideal for roasting vegetables and chiles. A nonstick pan works in a pinch, but cast iron gives a more authentic char.
- Tongs For flipping your tomatoes, garlic, and chiles safely over high heat.
- Blender or food processor A high-powered blender will create a smoother salsa; a food processor leaves a more rustic texture.
- Small pot To simmer or soak the dried chiles.
- Mesh strainer (optional) If you want a silky-smooth restaurant style salsa.
Ingredients
For the Salsa
- 5 dried guajillo chiles stems and seeds removed
- 2 dried arbol chiles optional for added heat
- 4 medium Roma tomatoes
- 3 cloves garlic unpeeled
- 1 small white onion quartered
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon apple cider vinegar or lime juice
- 1/2 cup water reserved from soaking chiles
- Freshly ground black pepper to taste
Optional Add-Ins
- 1 chipotle in adobo for a smoky kick
- 1/2 teaspoon Mexican oregano
- Fresh cilantro leaves for garnish or blending
Instructions
Toast and Soak the Chiles
- Start by toasting your dried guajillo (and arbol, if using) chiles in a dry skillet over medium heat for 30 seconds on each side, just until fragrant. Be careful not to burn them—they can turn bitter quickly. Once toasted, place them in a bowl and cover with boiling water. Let them soak for 10–15 minutes until soft and pliable. Reserve about 1/2 cup of the soaking liquid for blending.
Fire-Roast the Vegetables
- In a hot cast iron skillet or over an open flame (if you’re going all out), roast the tomatoes, garlic (in the skin), and onion quarters until charred on all sides. This process should take about 8–10 minutes. The garlic will soften and become sweet while the tomatoes will blister and concentrate in flavor. This is what gives the fire roasted salsa recipe its signature depth.
Blend the Base
- Peel the garlic, then combine it in a blender with the roasted tomatoes, onion, softened chiles, and the reserved soaking liquid. Add salt, pepper, and vinegar (or lime juice) to brighten it up. If you’re adding chipotle or oregano, toss them in now. Blend until smooth or leave slightly chunky depending on your preference. If it’s too thick, you can add a bit more water.
Simmer for Depth (Optional but Recommended)
- This step transforms a good red salsa recipe mexican into a great one. Pour the blended salsa into a small saucepan and simmer over low heat for 5–10 minutes. This step allows the flavors to meld and intensifies the color into that rich, deep red you see in your favorite mexican restaurant salsa recipe.
Taste and Adjust
- Taste your salsa. Add more salt, a squeeze of lime, or even a pinch of sugar if the tomatoes are too acidic. Once you’re satisfied, let the salsa cool slightly before serving. It gets better after sitting for a few hours—or overnight.