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 ounces – 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. Leave some or all seeds for spicy salsa.

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Keep most of one jalapeno's seeds but remove all of two for mild salsa. Add dried guajillo chilies to a small pot of boiling water.

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After turning off the heat, let the chilies soak for 5–10 minutes until soft. After draining the chilies, discard the stems and press out any excess water.

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For mild salsa, remove the seeds; for spicy, keep them. Put everything in a blender or food processor, including the roasted jalapenos and reconstituted chilies.

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Blend salsa to desired consistency. Just chop all the ingredients by hand or pulse a few times for chunky salsa.

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

Also See

Guacamole Recipe