Salsa Costeno Rojo


This salsa features the costeno rojo chile, a relative of the guajillo.  It is combined with tomatillos, onions and cilantro.

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    • 6 costeno rojo chiles
    • 8 tomatillos (about 1 / 2 kg.)  hulls removed
    • 1 clove garlic
    • 1 / 2 cup (125 gr.) chopped onion
    • 1 / 3 cup (15 gr.) chopped cilantro
    • 1 / 2 teaspoon salt


Toast the chiles and green tomatoes on a comal or iron skillet. Should be dark but not burned.

In a saucepan, cook green tomatoes in boiling salted water for 5 minutes. Drain.

In a food processor or  blender, puree the peppers, green tomatoes and garlic. 

Place the mixture into a bowl and  add the onion, cilantro and salt and mix well.  Correct the seasoning.
Recipes From - The Gourmet Food And Cooking Resource