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

Tim Cebula
Recipe by Cooking Light May 2016

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Jennifer Causey Styling: Lydia Degaris Pursell

Recipe Summary

hands-on:
20 mins
total:
1 hr 28 mins
Yield:
Serves 16 (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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

  • 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.

  • 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.

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

Nutrition Facts

19 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 1g; carbohydrates 3g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 122mg; calcium 9mg; sugars 1g; added sugar 0g.
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