Chile guajillo is a dry pepper. It is smoky, sweet and very mild. It is mostly use in mole and pozole. Today I gave it a much easier job, make salsa! Like I said before, guajillo is very mild so, I decide it to pair it with serrano peppers (Not mild at all). I love spicy food, I mean, I am Mexican I was eating pickle jalapeños before I was five. However, I am not a kid any more so, I proceed with caution. This salsa is very rich, smoky, a little sweet and just with the right amount of heat. I added cilantro, onions and a little vinegar to brighten it up. It is perfection!
I realize I was out of guajillo peppers after I made the salsa so, I had to borrow a picture from the web. Here they are, in all it’s glory.
Guajillo Salsa/Salsa de Chile Guajillo
- 1 ripe roma tomato
- 3 guajillo chiles
- 1 clove of garlic
- 3/4 teaspoon salt
- 1/4 teaspoon of cumin
- 1 teaspoon of vinegar
- 1/4 cup of cilantro
- 1/4 cup of onio
- In sauce pan, bring the water to a boil and add the tomatoes and guajillo chiles, boil for about 5 to 10 minutes until the chiles are soft and the skin of the tomato is breaking.
- Transfer to a blender, add the add the clove of garlic, salt and cumin and blend until very smooth.
- Add the vinegar, onion and cilantro and stir using a spoon until everything is well incorporated. Enjoy!