Low Sugar Classic Salsa Roja

Total time35 min

Prep time10 min

Cook time25 min

This bold red salsa gets all of its depth from real charred technique, not shortcuts. Roma tomatoes, onion, and garlic go straight onto a screaming-hot skillet until blistered and blackened in spots, while guajillo and ancho chiles get toasted just long enough to bloom their fruity, earthy heat. A quick simmer softens the chiles before everything gets blitzed with Mexican oregano into a silky, deeply flavorful blend. The final step — searing that blended salsa in hot oil until it darkens and thickens — is what gives it that glossy, restaurant-style finish and rounds out every smoky, savory note. There's no sneaky sweetener hiding in this one, just chiles, charred vegetables, and salt doing the work, which makes it an easy, reliable pick if you're watching added sugar. Spoon it over eggs, tacos, or grilled anything, and it holds its own without needing a drop of sugar to taste complete.

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Ingredients

8 servings

1 lb roma tomatoes (about 5 medium), halved
3 dried guajillo chiles, stems and seeds removed
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Kroger Mercado Dried Guajillo Chile Peppers
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1 dried ancho chile, stem and seeds removed
4 garlic cloves, unpeeled
½ medium white onion, cut into 2 wedges
1 cup water
1 tbsp neutral oil (such as vegetable oil or canola oil)
1 tsp kosher salt, plus more to taste
½ tsp dried oregano (preferably mexican oregano)

Instructions

1
Heat a large dry skillet or comal over medium-high heat until very hot, about 2 minutes. Place the tomato halves cut-side down, the onion wedges, and the unpeeled garlic cloves in the skillet. Cook undisturbed until the tomatoes are deeply charred on the cut side, about 5–6 minutes. Flip the tomatoes and continue cooking until the skins blister and the flesh softens, another 3–4 minutes. Turn the onion and garlic occasionally until charred in spots and softened, about 8 minutes total. Transfer everything to a plate and peel the garlic once cool enough to handle.
2
In the same dry skillet over medium heat, toast the guajillo and ancho chiles one at a time, pressing each flat with a spatula for 10–15 seconds per side until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer the toasted chiles to a small saucepan, cover with 1 cup water, and bring to a simmer over medium heat. Simmer for 8 minutes until the chiles are fully softened and pliable, then remove from heat.

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