Recipe by p00gJr
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!
Top Review by Lucky in Bayview
I had a bag of guajillo chilies I wanted to experiment with and found your recipe. It was really fun to use them up in this way. This isn't what I think of when I think of salsa, but I think this would make a great enchilada sauce. Even after adding the seeds, it didn't really have any heat, but the flavor was nice. Thanks for sharing your recipe.
- 6 -8 guajillo chilies
- 1 small onion
- 6 garlic cloves
- 1 small tomatoes
- 1 (8 ounce) can fire-roasted tomatoes
- 1 teaspoon salt
Directions See How It's Made
- 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!