Chile Guajillo Salsa is mild but very flavorful!! It’s the perfect salsa for eggs, seafood, steaks & even to make chilaquiles.
I have to be honest… I can’t live without salsa in my home! If you open my fridge any day of the week, one of the food items you will always find in there is salsa! Do you have anything you can’t live without at home?
A few notes for this Chile Guajillo Salsa:
- This salsa is perfect for those that don’t like cilantro. Some people add some to their recipe but I prefer not to for this type of salsa to keep the chile flavor being the hero of this recipe.
- Since we’re not toasting the chile, it will not become and the salsa will retain the mild flavor – usually the toasting process is what makes chile bitter.
- Don’t strain the salsa mixture since the chile gets soft enough when cooking to be blended well and not leave big chunks of skin. It actually provides the perfect amount of texture.
Want a good reason to eat salsa? It’s good for you!
Hot peppers containing capsicum help with health problems like arthritis, cardiovascular disease, vascular headaches, infections, kidney trouble, and more.
Visit this page to find more health benefits of chile guajillo
- 6 dried guajillos chiles
- 3 dried arbol chiles
- 3 garlic cloves peeled
- ½ onion chopped
- 4 cups water
- 2 tablespoon salt divided
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- Remove the stems and seeds from the guajillo & arbol chiles.
- In a medium saucepan, add the chiles, garlic cloves, onion, 4 cups water and 1 tablespoon salt.
- Bring the water to a boil then reduce the heat to low. Simmer for about 10 minutes or until the guajillo chiles are soft.
- Remove from the heat and let it cool for 10 minutes.
- In a blender, add all of the ingredients with 1 cup of the chile water. Add the 1 tablespoon salt, the cumin, oregano and black pepper. Blend until smooth. About 2 minutes.
Check out my other Mexican salsas!
I love making salsas so be sure to check out all of my other salsas that I have under the Mexican Salsas categories. It’s good to have one in hand at all times!
Note on selecting the right chile guajillo:
Make sure your chiles are soft and pliable since this means they are still fresh and have not been sitting on the shelves for too long.