Recipes and Cooking Tomato Salad with Guajillo Chile Dressing Be the first to rate & review! This vibrant salad inspired by the colors of the Mexican flag features a tantalizing blend of garlic, guajillo pepper, cilantro, and onion atop a bed of tomatoes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 27, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients ⅓ cup olive oil 1 medium dried guajillo or New Mexico chile peppers, stems and seeds removed* 1 cloves garlic, quartered 2 tablespoon sherry vinegar or white wine vinegar ¼ teaspoon salt 8 green onions, trimmed 4 large ripe tomatoes, cored and cut into 1/4-inch slices Sea salt ½ cup crumbled queso fresco (2 oz.) ½ cup snipped fresh cilantro Directions For dressing, in an 8-inch skillet heat oil over medium. Add chile pepper and garlic; cook and stir 30 seconds. Remove skillet from heat. Transfer pepper to a blender, reserving oil and garlic in skillet to cool 5 to 10 minutes. Add vinegar and 1/4 tsp. salt to blender. Cover and blend 30 seconds. Add oil to blender (set skillet aside without washing). Cover and blend 1 to 2 minutes more or until nearly smooth. Transfer dressing to a screw-top jar; seal lid. Return same skillet to medium heat, adding additional oil if needed. Lay green onions in skillet. Cook 4 minutes or until onions are wilted and browned in spots, turning frequently. If desired, cut into 1/4-inch slices. To serve, place tomato slices on a platter. Sprinkle tomatoes with sea salt and top with green onions. Shake dressing; drizzle some of the dressing over tomatoes. (Store remaining dressing in refrigerator). Sprinkle salad with cheese and cilantro. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 257 Calories 22g Fat 12g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 257 % Daily Value * Total Fat 22g 28% Saturated Fat 4g 20% Cholesterol 10mg 3% Sodium 407mg 18% Total Carbohydrate 12g 4% Total Sugars 6g Protein 5g Vitamin C 35.2mg 176% Calcium 128mg 10% Iron 1.5mg 8% Potassium 552mg 12% Folate, total 49.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.