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.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.