Our Salsa Roja is mild-heat, creamy, and gets its vibrant red color from guajillo chiles and fresh tomatoes. Pair it with crispy tortilla chips for dipping (might we suggest our new Maíz Totopos Corn Tortilla Chips or Grain Free Tortilla Chips?), or drizzle it on top of your favorite meals—like tacos and burritos—for an extra bit of flavor and mild spice!
Ingredients
6 dried Guajillo Chiles, dried
4 Roma Tomatoes, quartered
¼ cup Yellow Onion, chopped
3 Serrano Chiles, stemmed and seeded
4 Garlic Cloves, peeled and smashed
1 Tbsp Lime Juice
2.5 tsp Sea Salt
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Ingredients
6 dried Guajillo Chiles, dried
4 Roma Tomatoes, quartered
¼ cup Yellow Onion, chopped
3 Serrano Chiles, stemmed and seeded
4 Garlic Cloves, peeled and smashed
1 Tbsp Lime Juice
2.5 tsp Sea Salt
Directions
In a medium saucepan, combine guajillo chiles, tomatoes, onion, serranos, and garlic along with 1 cup of water. Bring the pot to a simmer and partially cover the pan to steam.
Once the tomatoes and chiles are soft, after about 15 minutes, transfer the solids to a blender along with the lime juice and sea salt,
Blend until very smooth, adding cooking liquid as needed.
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