Prep 10 mins
Cook 20 mins
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!
- 6 -8 guajillo chilies
- 1 small onion
- 6 garlic cloves
- 1 small tomatoes
- 1 (8 ounce) can fire-roasted tomatoes
- 1 teaspoon salt
- 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!
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.
This is great on eggs! It is more of a condiment to put on meats and such than a chip and dip salsa! Great flavor and easy to make!