Roasted Tomato And Guajillo Chile Salsa Recipe

Toast and hydrate guajillos

Heat a dry skillet over medium heat. Add the stemmed, seeded guajillo chiles and toast for 15–30 seconds per side, pressing lightly with a spatula, until fragrant and slightly pliable but not burned. Transfer toasted chiles to a heatproof bowl and cover with 1 cup of hot (not boiling) water. Let soak 15 minutes until softened. Reserve 2 tablespoons of the rehydration liquid and discard the rest or save for another use.

After softening, tear chiles into pieces and transfer to a blender or food processor along with 1–2 tablespoons of the reserved soaking liquid to help blend into a smooth purée later. Set aside.

Preheat broiler (or set a skillet to high heat). Place the whole tomatoes, halved onion (cut-side down), peeled garlic cloves, and the fresh jalapeño/serrano on a baking sheet lined with foil or directly in a cast-iron skillet.

Broil 6–10 inches from the heat for 7–10 minutes, turning as needed, until the tomato skins are blackened and blistered in spots, the chili skin is charred, the onion has browned edges and the garlic is soft and lightly charred. Alternatively, roast in a hot dry skillet over medium-high heat, turning frequently until charred on all sides (about 8–12 minutes).

Remove the vegetables from the heat. Let cool slightly. Peel the garlic and, if preferred, peel the tomato skins (you can also leave skins on for extra texture). Remove and discard the jalapeño stem and, if you want less heat, remove seeds. Coarsely chop the roasted tomatoes and onion and transfer them to the blender with the guajillo purée.

Add the peeled garlic, chopped roasted tomato and onion, the jalapeño (adjusted for seeds), fresh cilantro leaves, lime juice, vegetable oil, sea salt, black pepper and ground cumin (if using) to the blender with the guajillo purée.

Pulse or blend on medium speed until you reach your desired texture: a few short pulses for a chunky salsa or longer for a smoother sauce. If the mixture is too thick, add up to 1–2 tablespoons of water or reserved chile soaking liquid to adjust consistency. Taste and adjust seasoning with more salt, lime juice, or a pinch of sugar if tomatoes are very acidic.

Transfer salsa to a bowl and let rest 10–15 minutes to allow flavors to meld. If making ahead, refrigerate in an airtight container for up to 4 days; bring to room temperature before serving.

Serve the roasted tomato and guajillo chile salsa with tortilla chips or warm tortillas. Garnish with crumbled queso fresco and extra cilantro if desired.