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Red Chili Tomato Salsa Recipe

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4.2 from 4 reviews

This vibrant Red Chili Tomato Salsa combines the smoky heat of roasted jalapenos with the deep warmth of rehydrated dried guajillo chilies and the fresh zest of ripe tomatoes and lime. Perfect as a dip or accompaniment for Mexican dishes, this salsa is customizable by heat level and texture, making it a versatile and flavorful addition to any meal.

Ingredients

Fresh Ingredients

  • 2 large ripe tomatoes (about 12 to 14 ounces)
  • ½ white onion (chopped)
  • 2 large cloves garlic
  • 3 jalapenos*
  • 2 Tbsp fresh lime juice

Dried Ingredients

  • 3 dried guajillo chilies

Other Ingredients

  • 1 Tbsp white vinegar
  • 1 tsp sea salt (to taste)

Instructions

  1. Roast the Jalapenos: Preheat your oven to the high broil setting. Place the fresh jalapenos on a baking sheet and broil them for 5 to 8 minutes, until the jalapenos soften and their skins darken. Remove from the oven and let cool. Once cool, chop off and discard the stems. For mild salsa, remove all seeds and innards. For spicy salsa, keep some or all seeds depending on your preference. For medium heat, leave most of the seeds in one jalapeno and remove seeds from the others.
  2. Rehydrate the Guajillo Chilies: Bring a small saucepan of water to a rolling boil. Add the dried guajillo chilies and remove the pot from heat. Let the chilies soak for 5 to 10 minutes until very soft. Remove chilies from water, discard their stems, and squeeze out any water inside. For a mild salsa, remove the seeds; for spicier salsa, keep the seeds.
  3. Combine Ingredients: Place the roasted jalapenos, rehydrated guajillo chilies, ripe tomatoes, chopped white onion, garlic cloves, white vinegar, fresh lime juice, and sea salt into a blender or food processor.
  4. Blend to Desired Consistency: Blend the salsa until you achieve your preferred texture. For chunkier salsa, pulse only a few times or chop ingredients by hand. For a smooth salsa, blend on high speed for over a minute. Taste and adjust seasoning with additional lime juice, salt, or garlic as desired.

Notes

  • Adjust the heat by varying the amount of seeds left in the jalapenos and guajillo chilies.
  • For a smoky flavor, you can roast the tomatoes alongside the jalapenos.
  • Use fresh lime juice for the best brightness and acidity.
  • This salsa can be stored in the refrigerator for up to 5 days.
  • Serve with tortilla chips or as a topping for tacos, grilled meats, or eggs.

Find it online: https://marthatasty.com/red-chili-tomato-salsa-recipe/