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:

115 calories

Dietary restrictions:

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:



  • Fat 18g 28%
  • Carbs 130g 43%
  • Saturated 1g 7%
  • Fiber 18g 72%
  • Trans 0g
  • Sugars 89g
  • Monounsaturated 11g
  • Polyunsaturated 4g
  • Protein 16g 33%
  • Sodium 855mg 36%
  • Calcium 220mg 22%
  • Magnesium 214mg 53%
  • Potassium 3,742mg 107%
  • Iron 7mg 39%
  • Zinc 2mg 16%
  • Phosphorus 415mg 59%
  • Vitamin A 460µg 51%
  • Vitamin C 752mg 1,253%
  • Thiamin (B1) 1mg 64%
  • Riboflavin (B2) 1mg 34%
  • Niacin (B3) 10mg 48%
  • Vitamin B6 2mg 119%
  • Folic Acid (B9) 326µg 82%
  • Vitamin E 9mg 45%
  • Vitamin K 99µg 123%
Have a question about nutritional data? Let us know.
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