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Nutrition Facts
Serving Size 128 g
(Approx. 8 Servings)
Amount Per Serving
Calories 80 Calories From Fat 5
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 15 mg 1%
Total Carbohydrate 15 g 5%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 3 g
Vitamin A 220% Iron 10%
Vitamin C 40% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Guajillo Salsa Brava

Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

4 medium Roma tomatoes
3 large jalapeños, stemmed, seeded (if desired) and cut in half
2 small white onions, peeled, ends trimmed and quartered
8 dried guajillo chilies, soaked in hot water until soft and stems removed
4 cloves of garlic, smashed or crushed
3 Tbsp lemon juice
3 Tbsp lime juice
1 bunch cilantro, picked leaves only
1 1/2 Tsp ground cumin
1/3 cup(s) water
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Preheat broiler, and adjust top rack to 4 to 6 inches below broiler.
Place tomatoes, jalapeños, and onions onto a sheet pan.
Place under broiler until all veggies start to blister and become slightly charred (flip veggies as needed to ensure even cooking). Process should take no longer than 10 to 15 minutes.
In a blender, add broiled veggies, rehydrated chilis, garlic, lemon and lime juice, cilantro, cumin and 1/3 cup of water. Blend until smooth then season to taste with salt and pepper as needed.
Chef's Note: This salsa is best when refrigerated for at least 3 to 4 hours to allow flavors to meld. Make up to 2 days in advance for best results.


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