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with Guajillo Pepper
The guajillo pepper is one of the 2 most used dried chilies of the Mexican cuisine. It is a chili with hard consistency, its color is dark red, it is slightly spicy and its flavor is soft and very pleasant. Another important point to note about the guajillo is that it is a cheap chili.
Since it is a popular chili is widely used in salsas and in this case is used to give a different touch to a very famous salsa... “the red salsa ". In this recipe you will find the mixture of tomatoes with guajillo peppers, that generate a very special flavor . In the preparation other ingredients are also used to accentuate the salsa’s flavor and as a result you will have a salsa that you will love.
With this recipe you can bath some enchiladas or it can also be used to season shredded beef or a puchero.
About the Recipe
To make this recipe you are only going to cook and blend, which are steps that are very easy to perform.
When the guajillo peppers are bought choose the ones that are flexible because they have better flavor.
- Don’t choose the guajillo peppers that have transparent spots because this indicates that they have pest.
In 15 minutes the salsa will be on your table.
With this recipe you will get 2 cups of salsa.
Ingredients 8 Guajillo Peppers (2.8 oz)3 Tomatoes (21.1 oz)1/2 Onion (2.6 oz)2 Garlic cloves (.2 oz)1/2 teaspoon of Cumin2 tablespoons of Olive Oil1/2 tablespoon of Salt
Cookware 1 Saucepan1 Blender1 Kitchen Spoon1 Turner1 Strainer
Directions Cook some Ingredients and then Blend
- Put in a saucepan:
- 8 Guajillo Peppers.
- 3 Tomatoes.
- The enough Water to cover the ingredients.
||The guajillo peppers are used with seeds and veins so the salsa has more flavor.
Bring the saucepan water to a boil over high heat.
Leave the ingredients cooking in the boiling water for about 7 minutes, until the chilies are soft.
Transfer from the saucepan to a blender, with a kitchen spoon, the ingredients that were cooked.
- Also add in the blender:
- 1/2 Onion.
- 2 Garlic cloves.
1/2 teaspoon of Cumin.
Blend very well the ingredients and reserve.
Cook the Salsa
Heat in the saucepan over medium heat 2 tablespoons of olive oil.
- Incorporate in the saucepan:
- Strain the Mixture that was blended.
- 1/2 tablespoon of Salt.
Mix the saucepan ingredients and cook the red salsa with guajillo pepper for about 4 minutes, until it thickens a little and acquires a more intense color; stir occasionally.
Simple and Savory
* This salsa can be preserved in the fridge for 1 week, without any problem.
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More Mexican Salsas
✐ Arbol Pepper Salsa
✐ Tomato Brothy
✐ Puebla Style Pipian
✐ Mole from Queretaro
✐ Ancho Pepper Adobo