Salsa Guajillo Recipe

Enchiladas
Adriann Buchanan

Ingredients

  • 12 guajillo chiles, stemmed and deseeded
  • 2 chiles de arbol (optional for more heat)
  • 8 large ripe Roma tomatoes
  • 1 cup diced, peeled apple, preferably a sweet varietal like Fuji or Gala
  • ½ white onion, roughly chopped
  • 3 cloves garlic, peeled and roughly chopped
  • 1 tablespoon vegetable oil
  • ½ teaspoon toasted whole cumin seeds
  • 2 cups fresh squeezed orange juice
  • Salt and pepper, to taste

Chef Bernie McDonough serves this salsa recipe with his Enchiladas de Cerdo Guajillo at the Hotel Matilda in San Miguel de Allende. 

Directions

Preheat oven to 350 degrees. Toss chiles, tomatoes, apple, onion, and garlic in vegetable oil and roast in the oven for 10 minutes. Place the roasted ingredients in a heavy bottomed sauce pan and then add the cumin and orange juice and simmer over low heat until all ingredients are tender. Blend on high in a blender until smooth, and then season again to taste. 

Nutrition

Calories per serving:

96 calories

Dietary restrictions:

Low Sodium Low Fat Abs, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

5%

Servings:

6
  • Fat 17g 26%
  • Carbs 105g 35%
  • Saturated 1g 7%
  • Fiber 14g 55%
  • Trans 0g
  • Sugars 74g
  • Monounsaturated 11g
  • Polyunsaturated 3g
  • Protein 11g 22%
  • Sodium 313mg 13%
  • Calcium 180mg 18%
  • Magnesium 149mg 37%
  • Potassium 2,840mg 81%
  • Iron 4mg 23%
  • Zinc 2mg 11%
  • Phosphorus 295mg 42%
  • Vitamin A 326µg 36%
  • Vitamin C 350mg 583%
  • Thiamin (B1) 1mg 51%
  • Riboflavin (B2) 0mg 20%
  • Niacin (B3) 6mg 31%
  • Vitamin B6 1mg 48%
  • Folic Acid (B9) 262µg 66%
  • Vitamin E 7mg 35%
  • Vitamin K 60µg 74%
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