Step up your chip and dip game with this guajillo chile salsa. Using dried peppers means you can have tasty salsa all year round. Slightly sweet and smoky, this salsa pairs wonderfully with pork!
Hi guys! Just popping in with a really quick and simple recipe today – Guajillo Chile Salsa. Easy to make, yet full of flavor – as always!
If you’re like me, you love chips and salsa. They should probably be in a food group all by themselves! Crunchy chips plus fresh salsa is one addicting combo.
Usually my go-to salsa is a basic tomato and jalapeño “restaurant style salsa” blended nice and smooth. This winter, however, it has been more difficult than usual to get fresh jalapeños with full flavor.
So I turned to the dried pepper section where I picked up some ancho and guajillo chiles. Ancho chile has a spicy, slightly bitter taste, but guajillos on the other hand are somewhat sweet and not as spicy.
I added a teaspoon of brown sugar to highlight the sweet notes and tone down the acidity of the tomatoes. Depending on the freshness of your tomatoes, you may not need it at all. I rely on canned tomatoes during the winter months. If you like extra heat to your salsa, you can punch it up with some cayenne powder.
Blended into a smooth puree with garlic and onion, guajillo chile salsa is a fresh way to add variety to your salsa repertoire. This salsa is excellent with pork and, of course, tortilla chips. Or, try it on top of my potato and egg tacos!
Tip: When blending the chiles, I only add one tomato to give it extra moisture, then I add the rest of the tomatoes at the end. I’ve found that when using a high-powered blender, if you add all the tomatoes at once, your salsa can turn quite soupy and foamy.
As a bonus recipe, make some awesome nachos using shredded roasted pork, Colby-Jack cheese, black beans, sour cream and plenty of guajillo chile salsa!
~ Mexican Guajillo Chile Salsa ~
- 4 dried guajillo chiles, stems and seeds removed
- 1 clove garlic, peeled
- 2 tablespoons onion, roughly chopped
- 1 teaspoon brown sugar
- 1 can (14.5oz) whole peeled plum tomatoes, drained (about 4-5 tomatoes)
- Salt and pepper
- Bring a medium pot of water to boil. Add guajillos and reduce heat to a simmer. Cook for about 25 minutes, or until softened.
- Remove chiles from water and place in a blender along with the garlic, onion, brown sugar and one of the tomatoes. Blend on high until smooth, about 1 minute. Add the remaining tomatoes and blend on high until tomatoes are incorporated, about 30 seconds.
- Season to taste with salt and pepper.