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+ servings

Salsa Campechana

Compuesta de Diferentes Ingredientes. Composed of different ingredients. This is the best way to describe this salsa campechana.
Course Salsa/Sauces
Cuisine Mexican
Servings 4 cups



  • 1 1/2 pounds tomatillo remove husk and rinse
  • 2/3 of white onion
  • 4-6 cloves of garlic skins on
  • 2 large guajillo peppers stems and seeds removed
  • 1 full cup of chile de arbol
  • Large handful of fresh cilantro
  • Salt to taste


  • On a comal or skillet at medium heat, add tomatillos, onion, garlic and chile guajillo. Dry roast for 15-20 minutes, removing guajillos after 1-2 minutes. Remove garlic after 10-12 minutes. Turn as needed.
  • In a separate pot, add the chile de arbol. Cover with water and heat to medium. Add the 2 guajillos from the comal and continue cooking at a low simmer for 7-9 minutes.
  • When ready, remove skins from garlic and tranfer to a food processor or blender. Add the tomatillos and onion. Drain the softened peppers, reserving a little of the cooking water. Transfer peppers to processor or blender as well. Let cool slightly.
  • After a few minutes, add a big handful of fresh cilantro to the processor(blender) and salt to taste. Pulse to blend to achieve a molcajete-style looking salsa. If you prefer it smooth, than go ahead and blend on high! If salsa is too thick, mix in some of the reserved cooking water.


This rustic and delicious looking salsa gives the appearance of an authentic salsa prepared in the molcajete, but it's all coarsely chopped in a food processor!