Chile Guajillo Salsa
Chile Guajillo Salsa is a deep, smoky salsa that can bring depth to a variety of dishes, from tacos to grilled meats and more. It's an amazing topping and brings so much flavor!
Servings 4 people
Ingredients
- 12 Dried Guajillo Chiles
- 2 Medium Tomatos
- 1 Clove of Garlic
- 1/2 Cup of Water or Broth
- 2 Teaspoons of Salt
Instructions
- Wash the tomatoes and place them on a dry comal or griddle over medium heat. Allow the tomatoes to roast, turning them every 5 minutes or so until they become soft and have blackened skin on all sides.
- Prepare the chiles by removing the stems, seeds and pith. Use the back of a butter knife or spoon to open the chiles and remove the seeds.
- Lightly toast the chiles in a dry skillet over medium heat for about 30 seconds, just until they start to puff up. This step helps enhance their smoky flavor. Be careful not to burn them! They will darken but should not become black. Once roasted, rinse the chilis but do not soak them.
- Add the tomatoes, chiles, garlic, water and salt to a blender. Blend everything until smooth. Taste and adjust the seasoning as needed.
Notes
Store leftover salsa in an airtight container in the fridge for up to a week. The flavors will deepen over time, making it even better after a day or two!