Guajillo Salsa

This Guajillo Salsa is made with guajillo chiles, chiles de arbol, tomato puree, cumin, white vinegar and cilantro blended into perfection. 

This tastes like the sauces they bring at the restaurants in Mexico city with the freshly made Totopos. Nothing better than a freshly made, warm tortilla chips!

Guajillo peppers are a hot commodity in my pantry. I used it for a ton of things: my favorite is throwing in the instant pot when I’m cooking tough meat and it gives the meat a nice spicy kick. I recently purchased a bag of dried guajillo peppers to make Birria Tacos (which I didn’t even end up using) and so I made this delicious salsa!

Obviously there is nothing better than homemade salsa. This homemade restaurant-style salsa is something I make frequently and it is perfect to serve with chips. You can top this with countless of dishes.

What you will need

Garlic: Make sure to buy a head of garlic and not a jar of minced garlic. I have tried to use the latter, and boiling the garlic clove and eventually blending it gives it the kick that the sauce needs.

Cilantro: If you do not have cilantro, you could possibly use green onion or chives. For best result, use cilantro.

Vinegar: For this salsa, I used white vinegar. You can use apple cider vinegar as well.

Tomatoes: If you would rather use fresh tomatoes, you can boil them for 15 minutes, and add into the blender.

How to make Guajillo Salsa

Fill a pot with water and bring to a boil. Remove from heat and add the chilies and steep for 15 minutes.

Transfer the chilies to a blender and blend. Add the salt, tomato puree, cumin, vinegar and cilantro. Blend until smooth.

You can top this salsa on:

• Pork Tacos
• Carnitas
• Tortilla Soup
• Mexican Sopes

Guajillo Salsa

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• Author: Maxine Dubois
• Total Time: 10 minutes
• Yield: 1 cup 1x

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Description

This Guajillo Salsa is made with guajillo chiles, chiles de arbol, tomato puree, cumin, white vinegar and cilantro blended into perfection. 

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Ingredients

Scale 1x2x3x

• 3 guajillo chiles, deseeded and destemmed
• 2 chiles de arbol, deseeded and destemmed
• 1 garlic clove
• 1 teaspoon kosher salt
• ½ cup tomato puree
• ¼ teaspoon of cumin
• 1 teaspoon of white vinegar
• ¼ cup of cilantro

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Instructions

1. Fill a pot with water and bring to a boil. Remove from heat and add the chilies and steep for 15 minutes.
2. Transfer the chilies to a blender and blend. Add the salt, garlic, tomato puree, cumin, vinegar and cilantro. Blend until smooth.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Condiment
• Method: Steeping
• Cuisine: Mexican