Red Chili Tomato Salsa Recipe

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

Set your oven to high broil and place fresh jalapenos on a baking sheet. Broil until jalapenos soften and skin darkens, 5–8 minutes. Allow to cool. Cut and discard jalapeno stems after cooling.  

Step 1


Remove jalapenos' seeds and insides for mild salsa. For spicy salsa, leave some or all seeds (depending on heat). Keep most of one jalapeno's seeds but remove all of two for medium salsa. 

Step 2

Add dried guajillo chilies to a small saucepan of boiling water. Remove the pot from heat and let the chilies soak in the hot water for 5–10 minutes until soft.  

Step 3

Discard the stems and squeeze out any water from the chilies after removing them from the hot water. For mild salsa, remove the seeds; for spicy, keep them. 

Step 4

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

Step 5

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

Step 6

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

Step 7

See Also

See Also

Almond Flour Zucchini Cake Recipe