Guajillo Pepper Salsa – A Very Mexican Chili

	These guajillo peppers* are ideal for the salsa, we recommend them*.

	Take the salsa to the table in this bowl.

	A divine adornment* for your kitchen*.

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Guajillo Pepper Salsa
“Mexican essence"

The guajillo pepper is one of the most used chilies in the Mexican recipe book. Sometimes it is used alone and in other occasions it is used accompanied by other chilies but regardless the situation you will see the guajillo pepper in stews , soups , adobos , moles , pipianes , etc.

The guajillo pepper salsa is a very interesting preparation that gives as result a salsa that is very tasty, full-bodied and very versatile . It is lightly spicy but the guajillo’s intense flavor confers a very particular essence.

This salsa is very universal, similar to the green salsa. What we mean with “universal" is that it can be used in almost any dish. Simply place it on the center of the table and you will see how it will be used in dishes where you never imagined seeing it. Another quality of this salsa is that it is liquid therefore is perfect for bathing some enchiladas.

About the Recipe

This preparation is very different, you will like it a lot.

Among the ingredients 1 tortilla is needed so the salsa has a better consistency. Preferably use the tortilla dried so the consistency will be even better.

The salsa is prepared with chicken stock and if a homemade chicken stock is used, the flavor of your salsa will be phenomenal.
The preparation requires about 35 minutes although you won’t work in the recipe all the time.
The recipe is for 4 cups of salsa.

Ingredients

6 Guajillo Peppers (2.1 oz)

1/4 of an Onion (1.2 oz)

2 Garlic cloves (.2 oz)

1 Corn Tortilla (.7 oz)

1 qt of Chicken Stock

1/2 tablespoon of Salt

Cookware

1 Saucepan

1 Blender

1 Cutting Board

1 Turner

1 Knife

Directions

Perform Many Activities

Remove the seeds of 6 guajillo peppers and reserve.

It is very important to remove the seeds of the guajillo peppers so the salsa has a better texture.

Put in a saucepan:

1/4 of an Onion.
2 Garlic cloves.
1 qt of Chicken Stock.

Bring the saucepan broth to a boil over hight heat.
When the broth boils incorporate in the saucepan:

The 6 Guajillo Peppers with the ones you worked.
1 Maize Tortilla into chunks.

Leave the saucepan ingredients cooking in the boiling broth for 30 seconds, so they soften a little.

Turn off the heat and leave the saucepan ingredients resting for about 15 minutes, until the guajillo peppers hydrate and they soften.

15 minutes later...

Transfer from the saucepan to a blender all the ingredients that were left resting, including the broth.
Blend very well the ingredients.
Add in the saucepan:

The Mixture that was blended.
1/2 tablespoon of Salt.

Mix the saucepan ingredients.

Cook the guajillo pepper salsa over low heat for about 10 minutes, until it thickens a little and acquires a more intense color; stir occasionally.