This vibrant, authentic Mexican salsa, inspired by my husband’s family, is packed with bold flavors from smoky guajillo peppers, fresh Roma tomatoes, and a zesty lime kick. Perfect for dipping with your favorite tortilla chips or elevating tacos, this recipe is simple yet unforgettable!

My Favorite Salsa Recipe

I can’t help but shout from the rooftops how much I LOVE Mexican food! It’s truly the cream of the crop, y’all. One of the greatest blessings in my life is my husband’s family, who is from Mexico and, let me tell you, they know their way around any ole kitchen! Not only am I grateful for my wonderful husband, but his family is sweeter than a slice of homemade pecan pie. I’m not sure why God blessed me with such an incredible family on his side, but I’m forever grateful.

Before we said “I do”, my husband’s grandmother took me under her wing and shared her culinary magic. She taught me the art of making tamales, whipping up a variety of salsas, and even crafting mouthwatering chiles rellenos. Let me tell you, his grandma and momma can cook up a storm that’ll leave you hungry for more!

Today, I’m thrilled to share one of my all time favorite salsa recipes, straight from my abuela’s kitchen with a Carolina Cupboard twist. It’s a masterpiece that’s sure to spice up your table. Enjoy!

Salsa Recipe

Abuela’s Guajillo Salsa Recipe

Recipe by Carolina CupboardCourse: AppetizersCuisine: MexicanDifficulty: Easy

Servings

20

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

300

kcal

Ingredients

• 6 oz dried guajillo peppers, stemmed and seeded

• 12 garlic cloves, peeled

• 1 medium white onion, quartered

• 1 bunch fresh cilantro, washed and stems trimmed

• 8 Roma tomatoes, halved

• Juice of 1 fresh lime

• Salt, to taste

Directions

• Prepare the Ingredients: In a large pot, add the guajillo peppers, garlic cloves, onion, and Roma tomatoes. Cover with water and bring to a boil over medium-high heat.
• Boil: Let the ingredients boil for at least 5 minutes, or until the peppers are soft and the tomatoes are tender.
• Cool and Drain: Remove from heat and let the mixture cool slightly. Drain the water, reserving about ¼ cup in case you need to adjust the salsa’s consistency later.
• Blend: Transfer the boiled ingredients to a food processor or blender. Add the fresh cilantro, lime juice, and a pinch of salt. Pulse until smooth, or leave slightly chunky for a rustic texture. If needed, add a splash of reserved water to reach your desired consistency.
• Season: Taste and adjust with more salt or lime juice as needed.
• Chill and Serve: Refrigerate the salsa for at least 30 minutes or over night to let the flavors meld. Serve cold with tortilla chips, or use as a topping for tacos, enchiladas, or your favorite Mexican dishes.

Recipe Video

Notes

• If you do not have Roma tomatoes on hand you can use 2 14.5 oz jars of tomatoes
• This salsa is awesome to throw into a crockpot, add a pot roast and cook on low for 8hrs!! delicious!!

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