Red Chili Tomato Salsa Recipe

Delicious restaurant-style salsa for chips, tacos, burrito bowls, and more. The greatest salsa is made with fresh vegetables in this straightforward recipe.

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



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Set your oven to high broil and place fresh jalapenos on a baking pan. Broil until jalapenos soften and skin darkens, 5–8 minutes. 

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Let cool. Cut and discard cooled jalapeno stems. Remove jalapenos' seeds and insides for mild salsa.

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 Leave some or all seeds for spicy salsa. Leave most of one jalapeno seed but remove two for mild salsa.

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Put dried guajillo chilies in a small pot of boiling water. Let the chilies soak in hot water for 5–10 minutes after turning off the heat. 

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Once out of the boiling water, discard the stems and squeeze out the chilies' water. Seeds should be removed for mild salsa and kept for spicy.

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Put everything in a blender or food processor, including the roasted jalapenos and reconstituted chilies.

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Adjust salsa consistency. Chop or pulse all the ingredients by hand for chunky salsa.

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Blend for over a minute at high speed for smoother texture. Taste the salsa and add salt, garlic, or lime juice.

Serving: 2Tablespoons | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 197mg | Fiber: 1g | Sugar: 1g 


Also See

Guacamole Recipe