Delicious restaurant-style salsa for chips, tacos, burrito bowls, and more. The greatest salsa is made with fresh vegetables in this straightforward recipe.
– 2 large ripe tomatoes about 12 to 14 ounce– ½ white onion chopped– 2 large cloves garlic– 3 dried guajillo chilies– 3 jalapenos*– 1 Tbsp white vinegar**– 2 Tbsp fresh lime juice– 1 tsp sea salt to taste
Ingredient
Direction
1
Set your oven to high broil and place fresh jalapenos on a baking pan. Broil until jalapenos soften and skin darkens, 5–8 minutes.
2
Let cool. Cut and discard cooled jalapeno stems. Remove jalapenos' seeds and insides for mild salsa.
3
Leave some or all seeds for spicy salsa. Leave most of one jalapeno seed but remove two for mild salsa.
4
Put dried guajillo chilies in a small pot of boiling water. Let the chilies soak in hot water for 5–10 minutes after turning off the heat.
5
Once out of the boiling water, discard the stems and squeeze out the chilies' water. Seeds should be removed for mild salsa and kept for spicy.
6
Put everything in a blender or food processor, including the roasted jalapenos and reconstituted chilies.
7
Adjust salsa consistency. Chop or pulse all the ingredients by hand for chunky salsa.
8
Blend for over a minute at high speed for smoother texture. Taste the salsa and add salt, garlic, or lime juice.