Toasted Chile Salsa

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Toasted Chile SalsaRecipe

Photo: Jennifer Causey Styling: Lydia Degaris Pursell

Dried guajillo chiles give this toasted plum tomato salsa a mouthwatering level of heat. For more heat, do not seed the chile peppers.

Serves 16 (serving size: 1 tablespoon)


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3 plum tomatoes
5 dried guajillo chiles, stemmed and seeded
5 unpeeled garlic cloves
2 cups water
1 tablespoon achiote paste
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon cider vinegar


Hands-on: 20 Minutes
Total: 1 Hour, 28 Minutes

1. Preheat broiler to high.

2. Place tomatoes on a baking sheet. Broil tomatoes 15 minutes or until charred, turning once. Cool 5 minutes. Peel; discard skins.

3. Heat a large cast-iron skillet over medium heat. Add chiles and garlic. Toast chiles until smoke wisps appear (about 1 minute). Remove chiles from pan. Toast garlic 7 minutes or until well charred, turning occasionally. Remove from pan; cool 5 minutes. Remove garlic skins; discard.

4. Combine 2 cups water and achiote paste in a saucepan; bring to a boil, stirring until paste dissolves. Turn off heat. Add chiles; weigh down with a ramekin or saucer to keep submerged. Cover; let stand 45 minutes.

5. Combine tomatoes, chiles, garlic, 1/4 cup steeping liquid, salt, sugar, and vinegar in a blender; blend until smooth.

Created date

March 2016

Nutritional Information

Calories 19
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 122 mg
Calcium 9 mg
Sugars 1 g
Est. Added Sugars 0 g