Salsa Chile Guajillo
This simple recipe salsa does wonderful things for grilled meats or tacos. If you have any left over, it will last in the refrigerator for several days.
12 chiles guajillos, seeds and veins removed
1 large tomato, roasted and peeled
1 clove garlic
2 teaspoons of salt
1/4 cup water
Directions for Salsa Chile Guajillo
On a comal or iron skillet, toast the chiles well, about 2 minutes. Rinse but do not soak.
In a blender, puree the chiles withthe tomato, garlic, salt and water.
Variation: Instead of the tomato, use 5 tomatillos, husked and boiled for 5 minutes.
Blend with the chiles, finely chopped cilantro and 1/2 cup chopped onion.
Makes about 1 cup.
|The Guajillo Chili is a relative of the pulla pepper, this thin-flesh chile has a green tea flavor with berry overtones adding a sweet flavor and heat to your salsa recipes, sauces, soups and stews. Heat level is about 5000 Scoville units.
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Salsa Chile Guajillo - this simple recipe salsa does wonderful things