Ingredients

How to make it

  • Remove stems from Chiles. Heat a heavy skillet on medium heat. Throw in dried Chiles and dry toast 3 - 4 minutes shaking the pan to prevent them from burning. They should become quite aromatic and the skin should feel hot and begin to soften a little.
  • In a med - large saucepan bring the 3 Cups of water to a boil. Place Toasted Chiles in boiling water. Boil for 1 minute, cover and let sit for about 20 minutes until Chiles are soft and rehydrated.
  • In a blender, puree the Chiles with the remaining ingredients. Chill for at least 30 mins. Serve Cold with Tortillia chips.
  • To serve as a sauce: Heat 2 Tbls Peanut Oil in a high sided pan and refry the sauce at a sizzle for 3 - 5 mins. Add a little water if it gets too thick.
  • I have used this sauce to baste Shrimp and Scallop Kabobs or spoon a small pool on a plate and place grilled kabobs on top of the sauce.

Reviews & Comments 10

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  • stevieray 2 years ago
    I couldn't believe it! I was looking for a guajillo salsa recipe and saw your picture! SRV! Unbelievable! So I had to join the site cuz I'm a huge fan of SR - I belong to the SRV Family in TX!!
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    " It was excellent "
    windy1950 ate it and said...
    Great recipe!! ^5
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    " It was excellent "
    bobbyc0117 ate it and said...
    Jim I am a huge fan of Guajillo chiles,nice to see a salsa using them. 5 from me
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    " It was excellent "
    greenlord ate it and said...
    Great recipe thanks for posting. It's refreshing to see a salsa that different! This recipe is off the beaten path and i will definately give it a try. 5+ on this one and saved.
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  • sas 6 years ago
    Believe it or not I have everything including the pumpkin seeds but have no Guajillos, This will be made and served for Monday Night Football. Nice! Sas
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    " It was excellent "
    goblue434 ate it and said...
    Thanx Jim for this. I like to use Guajillo's in most all my Mexican dishes, they have such a wonderful flavor. I agree w/dandelion that this would be a great sauce for homemade tamales.
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  • dandelion 6 years ago
    I think this sauce might be terrific in beef or pork tamales. Yumm!
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  • jett2whit 6 years ago
    They look kinda scary! I bet they're hot!!
    Jett
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  • jett2whit 6 years ago
    With so many different peppers, we need a picture guide of the different varieties....has anyone done that yet? This sounds very ha ha hot!
    jett
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    " It was excellent "
    ravenseyes ate it and said...
    oh this sounds delicious - I have a whole bunch of recipes for different salsa's and hummes' I think your profile says you like lebanese food as well - I had a patient that was arabic and she gave me a whole bunch of recipes - traditional from the old country as she used to say - hope to share some great recipes -
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