Salsa Guajillo Recipe

Adriann Buchanan


  • 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. 


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. 


Calories per serving:

102 calories

Dietary restrictions:

Low Sodium Low Fat Abs, Vegan, Vegetarian, Specific Carbs, 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:



  • Fat 3g 4%
  • Carbs 19g 6%
  • Saturated 0g 1%
  • Fiber 3g 11%
  • Trans 0g
  • Sugars 13g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 2g 4%
  • Sodium 67mg 3%
  • Calcium 31mg 3%
  • Magnesium 27mg 7%
  • Potassium 513mg 15%
  • Iron 1mg 5%
  • Zinc 0mg 2%
  • Phosphorus 54mg 8%
  • Vitamin A 71µg 8%
  • Vitamin C 68mg 114%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 46µg 11%
  • Vitamin E 1mg 6%
  • Vitamin K 12µg 15%
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