Roasted Red Guajillo Salsa With Tangy Tomatillos

READY IN: 20mins


  • vegetable oil (to 1/4 inch depth)
  • 4
    dried guajillo chilies
  • 1
    lb tomatillo, husked and rinsed (about 13 medium)
  • 12
    white onion, sliced 1/4 inch thick
  • 4
    garlic cloves, peeled
  • 34
    cup water (about)
  • 1 12
    teaspoons salt (to your taste)
  • 12
    teaspoon sugar (to your taste) (optional)


  • 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.