Go Back
–+ servings
Rich, vibrantly red smoky guajillo salsa in a small bowl surrounded by tortilla chips.

Smoky Guajillo Salsa Recipe

40aprons.com/smoky-guajillo-salsa-recipe/
A taqueria-inspired salsa that's easy and flavorful, full of guajillo chiles, garlic, and fresh tomatoes.
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • Large cast-iron skillet
  • stovetop
  • Tongs
  • Cutting board
  • Sharp knife
  • medium saucepan
  • Slotted spoon
  • Food processor
  • Silicone spatula

Ingredients

  • 4 ounces dried guajillo chiles (approximately 18 peppers)
  • 2 cups hot water
  • 1 whole roma tomato (approximately 2 ounces)
  • 4 large cloves fresh garlic (whole, unpeeled)
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon white vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 whole roma tomato (approximately 2 ounces)
  • 2 large cloves fresh garlic (peeled, plus 1-2 more if desired)

Instructions

  • Place large, cast-iron skillet on stovetop over medium-high heat. When skillet is hot, add 4 ounces dried guajillo chiles to skillet, arranging chiles in single layer without stacking or overlapping.. Work in multiple batches if needed.
  • Toast chiles 15 to 20 seconds or until fragrant and slightly puffy. Transfer toasted chiles to cutting board and set aside to cool. Repeat process with any remaining dried chiles.
  • Once all chiles have been toasted and cooled, cut off and discard stems of chiles. Slice chiles into strips.
  • Place guajillo strips and seeds in medium saucepan. Add 2 cups hot water and place saucepan on stovetop over high heat.
  • Bring water to rolling boil. Boil chiles 5 minutes.
  • After 5 minutes, add 1 whole roma tomato to saucepan. Boil tomato 30 seconds, then immediately transfer chiles, tomato, and 50% of seeds to food processor bowl using slotted spoon. Set saucepan of water aside.
  • Place large, cast-iron skillet on stovetop over medium-high heat. When skillet is hot, add 4 large cloves fresh garlic to pan.
  • Toast garlic, flipping cloves frequently, approximately 8 minutes or until cloves are tender and skins are lightly charred.
  • Transfer charred cloves to cutting board and set aside. Once cloves have cooled, peel cloves and discard skins. Trim and discard ends of cloves.
  • Transfer toasted garlic to food processor bowl with guajillo chiles and boiled tomato. Add 1 ½ teaspoons kosher salt, 1 tablespoon white vinegar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 whole roma tomato, and 2 large cloves fresh garlic.
  • Pulse ingredients in food processor until puréed into thick paste.
  • Add reserved water to food processor in small increments, pulsing mixture to fully incorporate water after each addition. Repeat until desired consistency is achieved.
  • Once salsa is thinned as desired, taste salsa and add additional garlic and/or salt if desired. Pulse mixture to fully incorporate any added ingredients.
  • When satisfied with flavor of salsa, transfer prepared salsa to serving bowl and serve as desired.

Recipe Notes

  • Storage: Refrigerate salsa in an airtight container up to 2 weeks.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 104calProtein: 3gFat: 2gSaturated Fat: 0.2gSodium: 905mgPotassium: 563mgTotal Carbs: 22gFiber: 8gSugar: 12gNet Carbs: 14gVitamin A: 7514IUVitamin C: 11mgCalcium: 28mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/smoky-guajillo-salsa-recipe/