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This is a smoky, rich salsa that adds a depth of flavour to all sorts of tacos and Mexican dishes. It’ll last a few weeks in the fridge.




Preheat an oven to 250°C/gas mark 9. Place a frying pan over a high heat and toast the guajillo chillies until they start to smoke, then transfer to a bowl and cover with the hot water. Leave to soak for 20 minutes
Meanwhile, place the tomatoes, garlic and onion on a baking tray and cook in the oven for 30 minutes or until blackened. Peel the garlic and place in a blender with the tomatoes and onion, then add the soaked chillies and the water. Blitz until chunky, then add the cumin and salt. Taste and adjust the seasoning as necessary – it should be smoky and a little spicy. Serve with tacos and other Mexican dishes
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