Guajillo salsa
Guajillo chiles are my favorite chiles for making salsa. They have a leathery texture which makes them easier to work with. Anytime I find a new recipe for guajillo salsa I try it. I saw a recipe in Truly Mexican that combined guajillo and árbol chiles, which is a combination I have never tried. My version varies only slightly. This is a medium-medium hot salsa that can also be used as an enchilada sauce. Double the recipe for use in Enchiladas.
| Recipe makes | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Medium pot |
| Blender |
| Ingredients |
|---|
| 8 guajillo chiles, stemmed and seeded |
| 20 árbol chiles, stemmed and seeded |
| 4 garlic cloves, peeled |
| 1 cup water |
| 2 teaspoons red wine vinegar |
| 1/4 teaspoon cumin |
| 1/2 teaspoon salt |
| 1/4 teaspoon pepper |
| Variations |
|---|
| • The original recipe calls for a 1-inch piece of ginger, sliced. Add it to the simmering water with the árbol chiles and garlic. |
| Storage |
|---|
| • Since you are making such a small amount, there shouldn’t be much to store. It will keep for 3 - 5 days in the refrigerator. |
| Instructions |
|---|
| • Put the guajillo chiles in a pan and add water to cover by 1 inch. By the way, this also washes the chiles. Simmer until the chiles are soft, about 15 minutes. Add the garlic and árbol chiles, stirring to submerge. Cook 2 minutes. Drain. |
| • Put the chiles and garlic in a blender along with the remaining ingredients. Purée until smooth, about 2 minutes. Season to taste. |
Comments on this recipe?