Smoky Guajillo Salsa Recipe

This smoky guajillo salsa recipe is deep and flavorful, full of toasted, dried guajillo chiles, garlic, and fresh tomatoes. It's a the perfect smoky salsa recipe to keep in the fridge (at all times, pretty sure) so you can put it on all the things. Inspired by my favorite local taqueria salsa, you'll love this smoky salsa recipe, especially during warmer weather!

Prep: 10

Total: 10

Yield:4 people

Ingredients

4 ounces dried Guajillo chiles about 18
6-8 tablespoons garlic cloves unpeeled
2 tomatoes Roma
1 ½ teaspoons salt kosher
1 tablespoon vinegar white
1 teaspoon garlic powdered
1 teaspoon onion powdered

Instructions

Heat a large, dry cast-iron skillet over medium-high heat. Add chiles in batches and toast until a bit puffed and fragrant, about 15–20 seconds per side. Let cool.
Use kitchen scissors and work over a medium bowl: cut off chile stems and cut toasted chiles into strips. Reserve seeds and discard stems. Place chiles and seeds in medium saucepan and add 2 cups hot water. Bring to a boil and boil 5 minutes. Add one tomato and boil 30 seconds. Drain, reserving water.
Meanwhile, heat the cast iron skillet over medium-high heat. Add 4 cloves garlic; cook, turning often, until cloves are tender and skin is lightly charred, about 8 minutes. Let cool. Peel the cloves and trim the ends.
Transfer chiles and boiled tomato with about half the chile seeds to a food processor. Add roasted garlic, 2 cloves raw garlic, peeled, salt, raw tomato, vinegar, garlic powder, and onion powder to food processor. Pulse until a thick purée forms, and add chile boiling liquid to thin to desired consistency. Taste and add 1-2 more cloves of garlic, peeled, if desired, and process until smooth. Season with salt.

Notes

Keep in an airtight container in the fridge for 2 weeks. I use this food processor and love it. Buy dried guajillo chiles here.

Nutrition