Salsa Roja de Guajillo y Chile de Arbol – Red Salsa with Guajillo and Arbol Chiles

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  • 4 plum tomatoes, roasted
  • 1 garlic clove, roasted
  • 24 guajillo chiles, toasted
  • 24 chiles de arbol, toasted
  • 1/41/2 onion
  • salt to taste
  • Optional:
  • oregano


  1. Roast plum tomatoes and garlic on medium heat on cast iron skillet, in oven or in toaster oven until skin is charred and split and tomato is soft, about 30-40 minutes, turning occasionally to roast all sides. Remove stems from dried chiles and shake out seeds. Toast on each side for about a minute, high heat. Remove skin from tomatoes, if desired. Add all ingredients to blender or food processor and puree until smooth. Add salt and oregano to taste.