Guajillo Salsa Recipes

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EASY GUAJILLO SAUCE RECIPE



Easy Guajillo Sauce Recipe image

This Guajillo Sauce recipe is super quick and easy to make, and full of the best smoky and slightly-spicy flavors that everyone is sure to love! It's the perfect salsa for eggs, seafood, steaks & even to make chilaquiles.

Provided by Ana Frias

Categories     Appetizers

Time 25m

Number Of Ingredients 10

6 dried guajillos chiles
3 dried arbol chiles
1 teaspoon kosher salt
3 garlic cloves (peeled)
½ onion (chopped)
4 cups water
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon black pepper
1 teaspoon kosher salt

Steps:

  • Remove the stems and seeds from the guajillo & arbol chiles.
  • In a medium saucepan, add the chiles, garlic cloves, onion, 4 cups water and 1 teaspoon salt.
  • Bring the water to a boil then reduce the heat to low. Simmer for about 10 minutes or until the guajillo chiles are soft.
  • Remove from the heat and let it cool for 10 minutes. Reserve 1 cup of the hot water.
  • In a blender, add all of the ingredients with 1 cup of the chile water. Add the other 1 teaspoon salt, the cumin, oregano and black pepper. Puree until smooth. About 2 minutes.

Nutrition Facts : ServingSize 1 oz, Calories 12 kcal, Sugar 1 g, Sodium 54 mg, Carbohydrate 2 g, Fiber 1 g

ROASTED RED GUAJILLO SALSA WITH TANGY TOMATILLOS



Roasted Red Guajillo Salsa With Tangy Tomatillos image

A while back I cooked my way through Mexican cookbooks and my favorites were always Rick Bayless. I discovered salsas using dried chiles through his cookbooks and found the taste and aroma to be much more complex and intense than fresh salsas. Although I love fresh salsas too, if I had the choice, I would choose salsas made from dried chiles. This one uses dried guajillo chiles but you can sub dried New Mexico, chipotle, pasilla, ancho or pulla.

Provided by Rinshinomori

Categories     Sauces

Time 20m

Yield 2 C

Number Of Ingredients 8

vegetable oil (to 1/4 inch depth)
4 dried guajillo chilies
1 lb tomatillo, husked and rinsed (about 13 medium)
1/2 white onion, sliced 1/4 inch thick
4 garlic cloves, peeled
3/4 cup water (about)
1 1/2 teaspoons salt (to your taste)
1/2 teaspoon sugar (to your taste) (optional)

Steps:

  • In a small skillet heat oil to a 1/4 inch depth over medium heat. Pull the stems off chiles and remove the seeds completely.
  • Lay chiles in the skillet and turn them over several times as they toast and change color on the inside from dark cranberry red to a red. This should only take 15-20 seconds. Remove and place on paper towels. Chiles will crisp as they cool. You can do this one chile at a time.
  • Lay the tomatillos on a baking sheet and set the pan 4 inches below the broiler and let broil until they are softened and black in places, about 5 minutes. The skin will split. Flip the tomatillos and roast other side for 4-5 more minutes or so. Set aside to cool. Do not peel off the darkened skins or cut out the cores.
  • Turn oven to 425 and lay onion rings and garlic on a baking pan and bake until onions are deeply golden and garlic soft and browned in spots, about 15 minutes. Stir every couple of minutes. Cool to room temperature.
  • In a blender or food processor, blend tomatillos including their juice with dry toasted chiles. Process to a smooth puree. Scrape two-third of the puree into a bowl.
  • Roughly chop onion and garlic and add them to the blender still containing the rest of the chile tomatillo mixture. Pulse repeatedly until moderately finely chopped. Add a little water to loosen everything up and keep pulsing. Stir in enough water to give the salsa a lightly consistency. Combine this with chile tomatillo puree in a bowl.
  • Taste and season with salt and bit of sugar. Use within 5 days or freeze.

ROASTED GUAJILLO SALSA



Roasted Guajillo Salsa image

After returning from Mexico, I played around with lots of dried chile salsa recipes until I created my favorite! It is very versatile, and can be used as salsa with tortilla chips, enchilada sauce, sauce for fajitas, or I even poured it over a roast beef and made deshebrada!

Provided by p00gJr

Categories     Sauces

Time 30m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 6

6 -8 guajillo chilies
1 small onion
6 garlic cloves
1 small tomatoes
1 (8 ounce) can fire-roasted tomatoes
1 teaspoon salt

Steps:

  • Preheat your oven to 400 degrees.
  • On a cookie sheet, roughly chop your onion, tomatoes, and lay out face up. Peel the garlics and place on cookie sheet too. Roast in the oven for about 15 minutes.
  • While the veggies are roasted, take your guajillo chiles, and put them in a frying pan on medium heat, to soften. Cook on each side about 45 seconds - 1 minutes, or until they are soft. Do not let them get black and crunchy!
  • Pull your guajillo chiles out of the frying pan, and slice them up. If you don't like spicy, remove seeds. I leave the seeds because I like spicy!
  • In your blender, combine all ingredients (roasted veggies, chiles, canned tomatoes, and salt). Blend until all ingredients are ground up, and there is a smooth consistency.
  • Enjoy with your favorite tortilla chips, as a sauce for enchiladas, a sauce to acompany fajitas, or any sort of Mexican dish you would like!

BLOODY MARY GUAJILLO SALSA



Bloody Mary Guajillo Salsa image

Backed up by flavorful Guajillo chiles (a favorite in Mexico for salsas, stews and sauces), this saucy salsa is slightly sweet and spicy with the punch of a bloody Mary.

Provided by Food Network Kitchen

Time 1h50m

Yield about 2 cups

Number Of Ingredients 13

15 guajillo chiles, stemmed and seeded
1/4 medium white onion, roughly chopped (about 1 cup)
1 medium tomato, stemmed and halved
1 tablespoon apple cider vinegar
1 teaspoon sugar
2 cloves garlic
Kosher salt
2 tablespoons vegetable oil
Celery leaves for garnish
Celery sticks, tortilla or vegetables chips for serving
2 tablespoons prepared horseradish
2 tablespoons vodka
1 tablespoon plus 1 teaspoon Worcestershire sauce

Steps:

  • Combine the chiles and onions in a medium saucepan and cover with water. Bring to a simmer and cook until the chiles are tender, about 20 minutes. Drop the tomato in about 5 minutes before the chiles are done. Strain, reserving 1 cup of the cooking liquid. Put the cooked vegetables, the reserved 1 cup of cooking liquid, the vinegar, sugar, garlic and 1 teaspoon salt in a blender, and then puree until very smooth.
  • Pour the chili-tomato mixture into a mesh strainer set over a medium bowl. Use a rubber spatula to help push the mixture through until only the chili and tomato skins remain in the strainer. Discard them.
  • Heat the oil in a large skillet over medium heat. Add the strained chili-tomato mixture and cook, stirring and scraping up the bottom frequently, until thick, about 15 minutes. Remove from the heat and stir in the horseradish, vodka, Worcestershire and some salt. Refrigerate until chilled, at least 1 hour or overnight. Garnish with celery leaves and a swirl of horseradish. Serve with celery sticks or chips.
  • Copyright 2013 Television Food Network, G.P. All rights reserved
  • From Food Network Kitchens

GUAJILLO SALSA



Guajillo Salsa image

Provided by Marcela Valladolid

Categories     condiment

Time 1h5m

Yield 4 servings (3 cups)

Number Of Ingredients 8

24 guajillo chiles, stemmed, seeded and deveined
4 cloves garlic, peeled
1/2 medium white onion, peeled
1 vine-ripened tomato, boiled 30 seconds, peeled and seeded
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 bay leaf

Steps:

  • In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
  • In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.

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