Recipe for the Guajillo Salsa

This salsa goes well with many mexican recipes, in fact it is mandatory in certain cases such as with the enchiladas placeras and the pambazos. The Guajillo chile is one of the most appreciated dry chiles in Mexico; this salsa has to have some character and some texture to it; it is rather medium spicy.

Salsa of Guajillo chiles for enchiladas

Mexican Salsa Guajillos Bowl

Ingredients for 3 cups of salsa:

* 16 Guajillo chiles
* 2 red tomatoes
* 2 teaspoons cumin
* 1 pinch Oregano
* 2 cloves garlic
* 2 onions, chopped
* 1 cup water
* 1 1/2 tablespoon White Vinegar
* Salt to taste


1. Remove the stem from the peppers, open them, remove and discard their seeds and veins.

2. Place the tomatoes, chiles and garlic cloves on a hot surface over medium heat. Roast the chiles on both sides 2 to 3 minutes, being careful not to burn anything. Roast the garlic and the tomatoes turning them constantly, until the outside skin starts to char, about 5 minutes to 15 minutes for garlic and tomatoes.

3. Place the toasted chiles, tomatoes and roasted garlic cloves in blender. Add water, onion, vinegar and salt to taste. Blend until smooth, but not too smooth this sauce has to retain a texture.

4. Put in all the spices mentioned above and mix; do not blend any further.

Buen Provecho!

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