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Toasted Guajillo Chile Salsa

3.8

(6)

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Toasted Guajillo Chile Salsa Christopher Testani

Toasting the dried chiles first brings out their deep flavor.

Ingredients

4 ounces dried guajillo chiles (about 18), stemmed
6 garlic cloves, unpeeled
1 1/2 teaspoons kosher salt plus more
3 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
Ingredient info: Guajillo chiles are available at Latin markets and some supermarkets.

  1. Step 1

    Heat a large dry cast-iron skillet over medium-high heat. Working in batches, toast chiles until slightly puffed and fragrant, 15-20 seconds per side. Let cool.

    Step 2

    Using kitchen scissors and working over a medium bowl, cut chiles into thin rings, reserving seeds. Cover with 2 cups very hot water and let soak for 10 minutes.

    步骤3

    Meanwhile, heat the same skillet over medium-high heat. Add garlic; cook, turning often, until tender and skin is lightly charred, about 8 minutes. Let cool. Peel; trim ends.

    Step 4

    Transfer chiles with seeds and liquid to a blender; add roasted garlic, 1 1/2 teaspoon salt, and remaining ingredients. Pulse until a thick, coarse purée forms. Season with salt.

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Reviews (6)

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  • To - A COOK FROM MINNEAPOLIS - You did the right thing. Traditionally, sauces and salsas made from dried and re-hydrated chiles are forced through a mesh strainer to remove any leftover bits of chile skins.

    • worldbeat

    • Oakland, CA

    • 2/21/2015

  • We love it! Finally a spicy sauce that is very versatile. Thank you.

    • HillyWtm

    • Kenya

    • 7/17/2014

  • Really flavorful and mild sauce, perfect pairing for bland chicken tacos with pickled onions.

    • uribelou

    • Los Angeles, CA

    • 6/28/2013

  • This has a very strong smoky flavor, and I say this as someone who likes hot and spicy. The heat isn't bad, but this is way too strong for use as a salsa. I can see using it as a condiment -- a tablespoon or two in a pot of chili or stew -- but that's all. It overpowers everything that gets near it.

    • lmdi

    • Florida

    • 5/14/2013

  • The flavor was great, but the chiles don't puree down enough. It leaves bits of unhydrated chile skin in your mouth. I set aside the seeds and then strained the puree and added the seeds after. Much better consistency.

    • 另一次ymous

    • minneapolis

    • 7/12/2012

  • Really delicious and easy I only used ~25% of the seeds and thought it had a nice heat but not overwhelming. Have made it twice since printed last month

    • 另一次ymous

    • St. Louis

    • 7/7/2012

Tags Salsa Condiment Mexican Latin American Guajillo Chile Chile Vegetable Garlic Root Vegetable Snack Starter Dairy Free Gluten Free Nut Free Vegetarian Vegan Easy Quick 30 Minutes or Less Weeknight Meals Make Ahead Saute Blender Bon Appétit

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