Get ready to spice up your life with my go-to recipe for a tangy and vibrant homemade salsa, featuring toasted guajillo and arbol chiles paired with fresh tomatoes, onions, and a hint of lime that will have your taste buds dancing for joy!
To create this Toasted Red Chile Salsa, a flawless combination of smoky, spicy, and fresh flavors, is one of my great loves. Dried guajillo and árbol chiles, not to mention the tomatoes and lime, provide the depth of flavor that salsa demands.
The real kicker, though, are the three kinds of toasted nuts that get pureed into the mix. They give the already potent salsa an added hit of oomph.
Toasted Red Chile Salsa Recipe Ingredients
- Guajillo Chiles: Known for their mild heat and rich, fruity flavors, guajillo chiles add depth and complexity to the salsa.
- Arbol Chiles: With a smoky, sharp heat, arbol chiles provide the salsa with a spicy kick that’s both cleansing and invigorating.
- Tomatoes: Rich in vitamins A and C, tomatoes bring freshness and a hint of sweetness to the salsa while balancing the heat from the chiles.
- Garlic: A powerhouse ingredient, garlic offers bold flavor and numerous health benefits including boosting the immune system.
- Cilantro: Cilantro adds a burst of herby brightness and is packed with antioxidants and essential nutrients.
Toasted Red Chile Salsa Recipe Ingredient Quantities
- 4 dried guajillo chiles
- 2 dried arbol chiles
- 2 tablespoons vegetable oil
- 2 medium tomatoes, roughly chopped
- 1 small onion, chopped
- 2 garlic cloves, peeled
- 1 teaspoon kosher salt
- 1 tablespoon fresh lime juice
- 1/4 cup cilantro leaves, chopped
How to Make this Toasted Red Chile Salsa Recipe
1. Preheat a skillet over medium heat, then add the guajillo and arbol chiles. Toast the chiles in the skillet for 1-2 minutes, until they become fragrant. Be careful not to let them burn.
2. Take out the chiles from the skillet and allow them to cool. After they are cool, take off the stems and remove the seeds.
3. In the same skillet, pour in the vegetable oil and heat it over a medium flame. Then add the chopped tomatoes and onion, and cook until the tomatoes are soft and the onion is translucent, which will take about 5 to 7 minutes.
4. Place the garlic cloves in the skillet and fry them for 1-2 minutes until they are oozing with fragrance.
5. Send the toasted chiles, cooked tomato mixture, kosher salt, and fresh lime juice to a blender or food processor.
6. Mix the components until they are smooth. If the salsa is too thick, you can stir in a bit of water.
7. Savor the salsa and modify the salt or lime juice as required.
8. Transfer the salsa to a bowl and add the chopped cilantro leaves. Mix well.
9. Let the salsa cool to room temperature before you serve it.
10. Present the salsa with tortilla chips, tacos, or your preferred dishes from south of the border. Put any remaining salsa into an airtight container, then store it—you guessed it—in the refrigerator. Salsa will keep for about a week.
Toasted Red Chile Salsa Recipe Equipment Needed
1. Skillet
2. Blender or food processor
3. Knife
4. Cutting board
5. Bowl
6. Airtight container
FAQ
- Q: Can I use fresh chiles instead of dried ones?Using dried chiles is recommended for an authentic flavor and for toasting, but fresh chiles can be used for a different taste profile.
- Q: What can I use if I don’t have guajillo chiles?Guajillo chiles can be replaced with New Mexico chiles or pasilla chiles, which have mild heat and an earthy flavor.
- Q: How do I toast the chiles?A: Preheat a skillet over medium heat. Place the chiles in the skillet, in a single layer if possible. Toast the chiles for about 30 seconds on each side until fragrant. Remove them from the skillet, and let them cool. Be careful not to burn them.
- Q: Is there a way to reduce the heat of the salsa?A: To reduce heat, take out the seeds and membranes from the chiles before you blend them.
- Q: Can this salsa be made ahead of time?A: You can absolutely prepare it the day before and keep it chilled. This gives the ingredients the chance to blend and really sing. Someday, I’ll tell you what my mom always says, and has always said, as she pulled her famous Maryland crab cakes together in our kitchen.
- Q: How long will the salsa last in the refrigerator?A: The salsa should last in the refrigerator for about 5-7 days when kept in an airtight container.
- Q: Can I freeze the salsa for later use?A: Yes, you can freeze salsa for up to three months. Just be sure to thaw it in the refrigerator after.
Toasted Red Chile Salsa Recipe Substitutions and Variations
Two dried arbol chiles. If substituting, use 1-2 serrano peppers for slightly less heat.
Use 2 tablespoons of vegetable oil. Substitute with olive oil or canola oil for a different flavor profile.
2 medium tomatoes, roughly chopped: Substitute with 1 cup canned diced tomatoes, drained.
1 small onion, chopped: Substitute 1/2 cup for a milder taste in red onion.
1 teaspoon kosher salt: Replace with 3/4 teaspoon sea salt or table salt.
Pro Tips
1. Taming the Spice: If you prefer a milder salsa, reduce the number of arbol chiles or remove the seeds before blending. For more heat, add an extra arbol chile or two.
2. Adjusting Consistency: If your salsa is still too thick after adding water, try using some of the tomato juices from the skillet or a bit of chicken broth for added flavor.
3. Enhanced Smokiness: To deepen the smokiness of your salsa, char the tomatoes and onion a bit longer in the skillet until they develop some brown spots before blending.
4. Herb Variation: For a different flavor profile, try adding a few leaves of fresh mint along with the cilantro for a refreshing twist.
5. Acidity and Brightness: If you find the salsa lacks brightness even after lime juice, add a teaspoon of apple cider vinegar or a splash of orange juice for a tangy kick.
Toasted Red Chile Salsa Recipe
My favorite Toasted Red Chile Salsa Recipe
Equipment Needed:
1. Skillet
2. Blender or food processor
3. Knife
4. Cutting board
5. Bowl
6. Airtight container
Ingredients:
- 4 dried guajillo chiles
- 2 dried arbol chiles
- 2 tablespoons vegetable oil
- 2 medium tomatoes, roughly chopped
- 1 small onion, chopped
- 2 garlic cloves, peeled
- 1 teaspoon kosher salt
- 1 tablespoon fresh lime juice
- 1/4 cup cilantro leaves, chopped
Instructions:
1. Preheat a skillet over medium heat, then add the guajillo and arbol chiles. Toast the chiles in the skillet for 1-2 minutes, until they become fragrant. Be careful not to let them burn.
2. Take out the chiles from the skillet and allow them to cool. After they are cool, take off the stems and remove the seeds.
3. In the same skillet, pour in the vegetable oil and heat it over a medium flame. Then add the chopped tomatoes and onion, and cook until the tomatoes are soft and the onion is translucent, which will take about 5 to 7 minutes.
4. Place the garlic cloves in the skillet and fry them for 1-2 minutes until they are oozing with fragrance.
5. Send the toasted chiles, cooked tomato mixture, kosher salt, and fresh lime juice to a blender or food processor.
6. Mix the components until they are smooth. If the salsa is too thick, you can stir in a bit of water.
7. Savor the salsa and modify the salt or lime juice as required.
8. Transfer the salsa to a bowl and add the chopped cilantro leaves. Mix well.
9. Let the salsa cool to room temperature before you serve it.
10. Present the salsa with tortilla chips, tacos, or your preferred dishes from south of the border. Put any remaining salsa into an airtight container, then store it—you guessed it—in the refrigerator. Salsa will keep for about a week.