Recipe

Guajillo Salsa Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year, 8 months ago Since I am on a salsa kick right now. I thought I would post a few of my favorite Salsas/Sauces. Every other year I try to make it down to the Hatch Chile fest in NM. This recipe was in a small spiral Chile Cook Book I bought when I was there. Gu... More Prep:40m Cook:5m Servings:3	Jimrug1
	salsa mexican spicy chilepeppers sauces

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Ingredients

1/2 lb dried Guajillo Chiles (Dried NuMex Chiles will work)

3 cups water

6 large cloves Roasted Garlic

1 1/2 Tsp toasted and ground Cumin Seeds

1 Tsp Salt

1/2 lb Roma Tomatoes peeled and seeded

2 Tsp Toasted Pumpkin Seeds

1/3 cup Apple Cidar Vinegar

1 Tsp toasted and ground Mexican Oregano

Directions

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.

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Comments

ravenseyes 1 year, 8 months ago 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 -

jett2whit 1 year, 8 months ago said:
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

jett2whit 1 year, 8 months ago said:
They look kinda scary! I bet they're hot!!
Jett

dandelion 1 year, 5 months ago said:
I think this sauce might be terrific in beef or pork tamales. Yumm!

goblue434 1 year, 3 months ago 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.

sas 1 year, 2 months ago said:
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

greenlord 1 year, 1 month ago 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.

bobbyc0117 10 months, 2 weeks ago said:
Jim I am a huge fan of Guajillo chiles,nice to see a salsa using them. 5 from me

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