Guajillo Salsa
A tangy tomatillo salsa blended with toasted guajillo chilies, garlic and onion, with gentle heat and a hint of smoke. Great with tortilla chips, or spooned over burritos and enchiladas.
Servings 8 servings (about 1/4 cup)
Calories 29kcal
Ingredients
- 6 guajillo chilies dried, stemmed and seeded
- 12 tomatillos medium, husks removed and rinsed
- 2 cloves garlic peeled
- 1/2 white onion roughly chopped
- 1 teaspoon salt or to taste
- water for simmering
Instructions
- Tear the stemmed guajillos open so they lie flat. Toast them in a dry skillet over medium heat, pressing down with a spatula, for 20 to 30 seconds per side, until fragrant and a shade darker. Don't let them blacken, or the salsa will taste bitter.
- Put the toasted chilies and the whole tomatillos in a saucepan with just enough water to cover. Bring to a simmer over medium-low heat and cook for about 10 minutes, until the tomatillos turn olive green and soft and the chilies are pliable.
- With a slotted spoon, move the chilies and tomatillos to a blender, saving the cooking water. Add the garlic, onion and salt.
- Blend until smooth, or pulse for a chunkier salsa, adding a splash of the cooking water if it's too thick. For a silkier salsa, push it through a fine-mesh strainer. Taste and add more salt if needed.
Notes
Guajillo skins can stay a little chewy even after simmering. A high-speed blender breaks them down; with a regular blender, strain the salsa for the smoothest texture.
Guajillos are medium-heat chilies, 2,500 to 5,000 SHU. For a hotter salsa, toast and simmer 1 or 2 dried chiles de árbol along with them.
Store the salsa in a sealed jar in the fridge and use it within about 5 days.
Nutrition
Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 294mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 754IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg