Red Chili Tomato Salsa Recipe – Know the Secret Tips

• 2 large ripe tomatoes, about 12 to 14 ounces
• 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

 

Instructions

Fresh jalapenos should be placed on a baking sheet and then placed in the oven with the broiler set to the highest setting. Broil the jalapenos for five to eight minutes, or until the skin becomes darker and the jalapenos have become slightly softer. Wait for it to cool down.

After the jalapenos have cooled down to the point where they can be handled, remove the stems from them and throw them away. Remove all of the seeds and the insides of the jalapenos to make a salsa that is not too spicy.

For a salsa that is spicy, you can leave all of the seeds in or some of them out, depending on how much heat you like. Keep the majority of the seeds from one jalapeno, but remove all of the seeds from two of the jalapenos. This will result in a salsa that is medium in flavor.

 

Also see :- Chocolate Caramel Cookies Recipe – Know the Secret Tips

 

After bringing a small saucepan full of water to a boil, add the dried guajillo chiles to the water and continue to boil. Once the pot has been removed from the heat, the chilies should be allowed to sit in the hot water for five to ten minutes, or until they have reached a very soft consistency.

It is necessary to remove the chilies from the boiling water, throw away the stems, and squeeze out any water that may have gathered inside the chilies. Leave the seeds in the salsa if you want it to be mild, but throw them out if you want it to be spicy.
Use a blender or a food processor to combine all of the ingredients, including the jalapenos that have been roasted and the chilies that have been reconsolidated. The salsa should be blended until it achieves the consistency you wish.

A chunky salsa can be made by pulsing the ingredients only a few times, or you can simply chop all of the ingredients by hand. A smoother texture can be achieved by blending at a high speed for more than a minute. Take a taste of the salsa to determine its flavor, and if necessary, add additional lime juice, salt, or garlic.

Nutrition

• serving: 2Tablespoons
•  Calories: 17kcal
• Carbohydrates: 4g
• Protein: 1g
• Sodium: 197mg
• Fiber: 1g
•  Sugar: 1g

 

Notes

If you want your salsa to be hot, you should leave the jalapenos’ seeds in. A mild salsa can be made by removing all of the seeds and the insides.

Due to the fact that the seeds of the guajillo chilies are not particularly spicy, it is not necessary to remove them unless you so like.
In addition to that, you might use rice vinegar or apple cider vinegar.