Salsas
Guajillo Salsa
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Prep
10 minutes
Cook
15 minutes
Total
25 min
Serves
about 2 cups (475 ml)
Bright, mild, and berry-red, guajillo salsa leans on the dried chile's fruity, tea-like flavor more than raw heat. Toasting the chiles first is what wakes them up.
Ingredients
- 8 dried guajillo chiles, stemmed and seeded
- 2 chiles de arbol (optional, for heat)
- 1/2 white onion
- 3 garlic cloves
- 1 1/2 cups (355 ml) water, for soaking
- 1 tbsp (15 ml) white vinegar
- salt, to taste
Instructions
- 1Toast the guajillos and arbol chiles in a dry skillet over medium heat until fragrant and slightly darkened, about 30 seconds per side. Do not let them blacken or they turn bitter.
- 2Soak the toasted chiles in hot water for 15 minutes until soft. Reserve the soaking water.
- 3Char the onion and garlic in the same dry skillet until blistered and soft.
- 4Blend the chiles, onion, and garlic with 1 cup of the soaking water and the vinegar until smooth.
- 5Season with salt. Thin with more soaking water to a pourable consistency.
Cook's Note
Guajillo skins can stay grainy if under-soaked. For a silky salsa, pass the blended mixture through a fine sieve and press out the pulp.
Best Served With
Spooned over tacos and eggs, or used as a base sauce for braising chicken or pork.
Why This Recipe Works
Toasting the dried guajillos releases their oils and deepens their fruity flavor before they ever hit the blender. Soaking softens the tough skins so the salsa blends smooth, and the soaking water carries the chile flavor back into the sauce.
Make It Yours
- Add more chiles de arbol for real heat
- Swap the white vinegar for lime juice
- Add a charred tomato for a rounder, sweeter salsa
- Stir in a pinch of cumin or Mexican oregano
Leftover Strategy
Keeps refrigerated for 1 week. The flavor deepens after a day. Loosen with a little water if it thickens.
Common Questions
What do guajillo chiles taste like?
Mild and fruity, with berry and dried-tea notes and only gentle heat. They give the salsa its deep red color more than its spice.
How do you make guajillo salsa less bitter?
Toast the chiles only until fragrant, about 30 seconds a side, and never let them blacken. Burnt guajillos are the usual source of bitterness.
Is guajillo salsa spicy?
It lands mild. Add a couple of chiles de arbol if you want real heat.
How long does guajillo salsa keep?
About a week in the refrigerator. The flavor deepens after the first day.
Want to impress guests with this dish? Ask Jeff
Pairing
A cold lager or a tart agua fresca. The salsa is mild enough to go with most things.