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


Credit: Jennifer Causey Styling: Lydia Degaris Pursell

Recipe Summary test

20 mins
1 hr 28 mins
Serves 16 (serving size: 1 tablespoon)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high.

  • 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; poly fat 0.1g; protein 1g; carbohydrates 3g; sodium 122mg; calcium 9mg; sugars 1g.