Guajillo Chile Salsa Recipe
Easy, simple Guanajuato style salsa recipe made with guajillo chile, a mild dried chile pepper with a complex fruity flavor. Great on tacos, enchiladas, chicken, scrambled eggs or on cactus salad.
Ingredients
- 16 guajillo chiles (also called chile cascabel ancho)
- 4 cloves garlic
- 1/4 cup chopped cilantro
- 3 to 4 cups water
- 2 tablespoons cooking oil
- salt to taste
Instructions
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Remove the stems, seeds, and veins from the chiles. Discard.
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Peel the cloves of garlic.
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Chop the cilantro. You can use the stems.
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Put all the ingredients in a pan.
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Add just enough water to cover the ingredients, about 4 cups.
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Bring the water to a boil then reduce the heat to low.
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Simmer for 1 minute then turn off the heat.
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Allow the ingredients to soak for 15 minutes. The dried chiles will reconstitute at this time.
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Pour all of the ingredients including 2 cups the soaking water into the blender.
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Blend until smooth, about 2 minutes. Add a little water if needed to blend.
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Strain the mixture into mixing a bowl. Discard the paste that remains in the strainer.
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Heat 2 tablespoons of cooking oil in your saucepan over medium heat then add the strained salsa and 1 tsp. salt.
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Turn the heat to low. Add up to a cup of soaking water to get the desired consistency.
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Simmer the salsa for 30 minutes until it thickens. The salsa will darken in color during this time.
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Taste the salsa and add salt if needed to get the desired taste.
Nutrition (per serving)
Nutritional values are estimates from the original source.