Chile Rojo Salsa Recipe

Name: Chile Rojo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried pasilla chiles (1 1/2 ounces), stemmed and seeded (see Note); 2 dried guajillo chiles (1/2 ounce), stemmed and seeded (see Note); 1/4 cup golden raisins; 3 cups boiling water; 1 teaspoon sesame seeds; 1/2 teaspoon cumin seeds; 1 large tomato, coarsely chopped; 1 medium onion, quartered; 1 garlic clove, smashed; 1/2 cup water; 2 tablespoons fresh lime juice; Salt

Servings: persons

4 dried pasilla chiles (1 1/2 ounces), stemmed and seeded (see Note)
2 dried guajillo chiles (1/2 ounce), stemmed and seeded (see Note)
1/4 cup golden raisins
3 cups boiling water
1 teaspoon sesame seeds
1/2 teaspoon cumin seeds
1 large tomato, coarsely chopped
1 medium onion, quartered
1 garlic clove, smashed
1/2 cup water
2 tablespoons fresh lime juice
Salt

1
In a large heatproof bowl, cover the dried chiles and raisins with the boiling water; set a plate on top to submerge the chiles.
2
Let stand until softened, about 15 minutes.
3
Drain the chiles and raisins and transfer to a blender; reserve 1/4 cup of the soaking liquid.
4
In a small skillet, toast the sesame seeds and cumin over moderately high heat until fragrant and golden, shaking the pan, about 2 minutes.
5
Transfer the seeds to the blender.
6
Add the tomato, onion, garlic, lime juice, 1/4 cup of reserved soaking liquid and 1/2 cup of water and puree until smooth.
7
Strain the salsa through a fine sieve, pressing hard on the solids.
8
Season the salsa with salt.

1653

kcal

Calories

181

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 dried pasilla chiles (1 1/2 ounces), stemmed and seeded (see Note), 2 dried guajillo chiles (1/2 ounce), stemmed and seeded (see Note), 1/4 cup golden raisins, 3 cups boiling water, and more.

Yes, Chile Rojo Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chile Rojo Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions