Toasted Salsa Roja
Dried guajillo and ancho chiles toasted, soaked and blended with charred tomato.
Marisol VegaUpdated 8/28/2026
🌶️
35m
Total
10m
Prep
25m
Cook
8
Serves
Easy
Difficulty
Why this recipe works
Everything gets dry-toasted before it gets wet. That single step is the difference between a flat salsa and one with depth.
Ingredients
- •Lime
Equipment: Dry pan, Blender
Method
- 1Dry-toast the chiles in a hot pan 30 seconds a side until fragrant, not blackened.
- 2Soak them in hot water for 20 minutes.
- 3Char the tomatoes, onion and unpeeled garlic in the same dry pan until blistered.
- 4Peel the garlic and blend everything with salt and vinegar.
- 5Loosen with a little soaking liquid to the consistency you want.
Chef notes
Chef tips
If the chiles smoke or blacken they turn bitter and the whole batch is lost.
Substitutions
Chipotle in adobo can replace one ancho for a smokier result.
Storage
Keeps 5 days refrigerated in a sealed jar.
Reheating
Serve at room temperature; no reheating needed.
Nutrition per serving
45
Calories
1g
Protein
9g
Carbs
1g
Fat
3g
Fiber
290mg
Sodium
Values are chef estimates for one serving and will vary with brands and portioning.
Cooked live on Stream Sizzle
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