Ingredients
6 roma tomatoes cut in half
1 red bell pepper cut into large chunks
2 jalapeños tops removed
½ medium red onion cut into large chunks
1 tablespoon garlic minced
2 guajillo chiles dried (or substitute with dried ancho chiles)
1 teaspoon chili powder
1 tablespoon olive oil
2 tablespoon lime juice
¼ cup cilantro chopped
1 teaspoon kosher salt
¼ teaspoon pepper
Preparation
Step 1
Add tomatoes, bell pepper, jalapeños, red onion, garlic, guajillo chiles, and chili powder to blender. Blend until smooth.
Step 2
In a deep pot or dutch oven, heat olive oil over medium-high heat until hot. Pour in salsa and cook for 8-10 minutes, until salsa has reduced, thickened slightly, and deepened in color. Careful - salsa will splatter and pop.
Step 3
Remove from pan and allow to cool to room temperature. Once cool, stir in lime juice, cilantro, salt, and pepper. Serve on tacos, burritos, Mexican bowls, or with chips.
Step 4
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