Fresh Guajillo and Tomato Salsa Roja
A vibrant Mexican salsa roja blending smoky dried guajillo chiles with ripe tomatoes and fresh herbs, perfect for dipping or topping tacos. This mexican-inspired snacks ready in about 30 minutes blends medium, quartered roma tomatoes, medium, quartered white onion, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 45 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 chiles, stems and seeds removed dried guajillo chiles
- 4 medium, quartered roma tomatoes
- 1/2 medium, quartered white onion
- 2 cloves garlic cloves
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
- 1 tsp salt
- 1 cup water
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toast 3 dried guajillo chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Transfer to a bowl and cover with 1 cup boiling water. Let soak for 15 minutes until softened.
- Step 2: While chiles soak, roast 4 quartered roma tomatoes, 1/2 quartered white onion, and 2 garlic cloves in a dry skillet over medium heat for about 6-8 minutes, turning occasionally until blackened in spots and softened.
- Step 3: Drain guajillo chiles and add to a blender with roasted tomatoes, onion, garlic, 1/4 cup chopped fresh cilantro, 1 tbsp lime juice, 1 tsp salt, and 1 tbsp olive oil. Blend until smooth but still slightly textured.
- Step 4: Taste and adjust salt or lime juice as needed. Serve fresh with tortilla chips or as a topping for tacos and grilled meats.
Frequently asked questions
How long does Fresh Guajillo and Tomato Salsa Roja take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Fresh Guajillo and Tomato Salsa Roja?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Fresh Guajillo and Tomato Salsa Roja?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fresh Guajillo and Tomato Salsa Roja for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fresh Guajillo and Tomato Salsa Roja?
Mexican snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
