• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning in Partnership with Facebook Group Canning for beginners, safely by the book
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×
Home / Salsa / Roasted Tomato Guajillo Salsa

Roasted Tomato Guajillo Salsa

Filed Under: Salsa, Seasonal Summer, Tomatoes Tagged With: Mexican, Salsa, Sauces

salsa-guajillo-pn1

This home-canned Roasted Tomato Guajillo Salsa is not hot. Instead, it has a deep, rich, layered  flavour.

There are two main types of salsas in Mexican cooking; the cooked type, as illustrated by this one, and fresh ones, which are used for dips, etc.

Cooked sauces such as this one are used as an ingredient for dishes. For instance, you could pour this over enchiladas that you are going to bake in the oven.

This recipe uses guajillo chile peppers. These are not hot peppers; they are very mild peppers used to provide an under-layer of complex taste in Mexican dishes.

See also Salsa Roja, which uses ancho chile peppers.

Contents hide
  • 1 The recipe
  • 2 Roasted Tomato Guajillo Salsa
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Usage tips
  • 6 Recipe source
  • 7 Nutrition information

The recipe

Jar size choices: Quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 4 x quarter-litre (½ US pint) jar

Headspace: 2 cm (½ inch)

Processing time: 30 minutes

Print

Roasted Tomato Guajillo Salsa

4 x quarter-litre jars (½ pint / 250 ml / 8 oz)
Course Condiments
Cuisine Mexican
Keyword Salsa, Tomatoes
Prep Time 1 hour hour 30 minutes minutes
Cook Time 30 minutes minutes
Total Time 2 hours hours
Servings 4 quarter-litre jars (½ pint / 250 ml / 8 oz)
Calories 117kcal
Metric - US Customary

Ingredients

  • 1 kg plum tomatoes (2 lbs)
  • 1 onion (medium)
  • 4 cloves garlic
  • 12 guajillo chile peppers (large dried. About 100 g / around 3 oz in weight.)
  • 500 ml water (boiling. 2 cups / 16 oz)
  • 2 tablespoons vinegar (Either malt vinegar OR apple cider vinegar. 5% or higher)
  • ½ teaspoon cumin (ground)
  • ¼ teaspoon oregano (dried)
  • salt and pepper (optional)
Metric - US Customary

Instructions

  • Start oven heating to 220 C (425 F / gas mark 7.)
  • Wash tomatoes, core, cut in half and place cut side up on large rimmed ungreased baking sheet.
  • Leave onion peeled, cut in fours, add to baking sheet skin sides down.
  • Peel garlic cloves, seal in a small piece of tin foil, add to baking sheet.
  • Bake until tomatoes and onion start to get soft, and brown a bit: about 20 to 30 minutes. Remove baking sheet from oven and let cool.
  • Heat an ungreased frying pan (e.g. cast iron or a griddle) until very hot.
  • Rinse dried chiles and pat dry.
  • Put the dried chiles in the pan, and let each side toast for about 10 seconds, or until they just start to puff. (Don't allow to scorch.)
  • Put them in a bowl and cover with the boiling water to soften -- about 15 to 20 minutes.
  • Remove peels on roasted veg and put them all into a food processor.
  • When the chiles are soft, remove the stems, rip them open and swish them in the water to rinse off the seeds. Add the chiles to food processor.
  • Add to food processor the vinegar, the cumin and the oregano.
  • Whiz the mixture in the food processor until smooth.
  • If desired, you may add a bit of the chile soaking water to thin it a bit. Discard the rest of the water, or freeze for another use such as cooking rice in. (Do not add more than a bit to the salsa, or you may lower its required safe acidity. Sorry, the recipe writers do not define what they mean by "a bit.")
  • If desired, adjust taste with salt (or salt sub) and pepper.
  • Put sauce in a pan and reheat on stove OR put in microwave-safe jug or bowl and zap until piping hot.
  • Ladle hot sauce into heated jars, leaving 2 cm (½ inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process jars for 30 minutes; increase time as needed for your altitude.

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 22.5g | Protein: 5.8g | Fat: 0.6g | Sodium: 18mg | Fiber: 6.7g | Sugar: 7.8g
Guajillo Chiles

Guajillo Chiles

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Australia and New Zealand vinegar strength special notes.

Recipe notes

  • There are roughly about 4 Guajillo peppers per 30 g / oz.
  • Ball says that if you can’t get Guajillo peppers, use an equivalent amount of ancho peppers.
  • Ball suggests that if you can get Mexican oregano, you should use it.
  • Salt used  (optional) doesn’t need to be pickling salt.
  • There is no provision for canning larger-sized jars.

salsa-guajillo-101

Usage tips

After opening, store any leftover sauce in the covered jar in the refrigerator for up to two weeks. For longer term storage than that, freeze the leftover sauce or it will eventually go mouldy and spoil.

Recipe source

  • Butcher, Meredith L., Ed. The All New Ball Book of Canning and Preserving. New York: Oxmoor House. 2016. Page 174.

Modifications:

  • none

Nutrition information

Per 250 ml (1 cup / 8 oz)

  • 117 calories, 18 mg sodium

roasted-tomato-guajillo-salsa-nutrition

* Nutrition info provided by https://caloriecount.about.com

salsa-guajillo-pn2

Tagged With: Mexican, Salsa, Sauces

Filed Under: Salsa, Seasonal Summer, Tomatoes Tagged With: Mexican, Salsa, Sauces

Reader Interactions

If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
4.27 from 19 votes (19 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“Leave your creativity behind! Home canning is one area where being creative can lead to food safety disasters.”

— Dr Barb Ingham, 5 Tips for a Successful Home Canning Season. May 2011.
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.