Guajillo Chile Salsa Recipe
User Reviews
3.9
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
38 kcal
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Course
Condiments
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Cuisine
Mexican
Guajillo Chile Salsa Recipe
Description
This salsa recipe begins by removing stems, seeds, and veins from sixteen guajillo chiles, which are then simmered with garlic and chopped cilantro in water to rehydrate and infuse flavor. After a brief boil and soak, the softened ingredients are blended with soaking liquid for smoothness, then strained to remove solids, resulting in a silky sauce base.
The strained salsa is cooked gently in neutral cooking oil with salt, thickening over 30 minutes and darkening in color, enhancing its depth and melding the flavors together. The cooking process improves texture and mellows bitterness, crafting a rich, complex sauce with moderate warmth and herbal notes.
This salsa complements Mexican dishes such as tacos, grilled meats, or eggs and can also serve as a dipping sauce. It stores well in the refrigerator and freezes effectively, allowing for convenient portions ready for future use. Adding sugar can adjust bitterness if needed, making it adaptable to taste preferences.
Ingredients
- 16 guajillo chiles also called chile cascabel ancho
- 4 cloves garlic
- ¼ cup cilantro chopped
- 3 to 4 cups water
- 2 tablespoons neutral cooking oil generic cooking oil
- salt to taste
Instructions
- Remove the stems, seeds, and veins from the chiles. Discard.
- Peel the cloves of garlic.
- Chop the cilantro. You can use the stems.
- Put all the ingredients in a pan.
- Add just enough water to cover the ingredients, about 4 cups.
- Bring the water to a boil then reduce the heat to low.
- Simmer for 1 minute then turn off the heat.
- Allow the ingredients to soak for 15 minutes. The dried chiles will reconstitute at this time.
- Pour all of the ingredients including 2 cups the soaking water into the blender.
- Blend until smooth, about 2 minutes. Add a little water if needed to blend.
- Strain the mixture into mixing a bowl. Discard the paste that remains in the strainer.
- Heat 2 tablespoons of cooking oil in your saucepan over medium heat then add the strained salsa and 1 tsp. salt.
- Turn the heat to low. Add up to a cup of soaking water to get the desired consistency.
- Simmer the salsa for 30 minutes until it thickens. The salsa will darken in color during this time.
- Taste the salsa and add salt if needed to get the desired taste.
Notes
- Allow the salsa to rest for several hours to deepen its flavor before serving.
- If the salsa tastes bitter, adding a tablespoon of sugar can balance the flavor.
- The salsa freezes well; portion into freezer bags and store for up to 2 months for convenient use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Serving | 1/3 cup | |
| Calories | 38kcal | 2% |
| Carbohydrates | 7g | 2% |
| Sodium | 4mg | 0% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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