Salsa Recipes

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Guajillo Salsa

1 1/4 ounces dried guajillo chiles, stemmed and seeded
2 tablespoons diced white onion
1 Roma tomato, blackened and chopped
1 clove roasted garlic
1/2 teaspoon salt

Toast the chiles in a dry frying pan. Rehydrate them in 1 quart of warm water for 20 minutes. Drain chiles, reserving 1 cup of the water. Transfer to blender. If the chiles do not taste bitter, add the reserved chile water, otherwise add 1 cup plain water. Saute the onion for 5 minutes over medium heat and add to the chiles. Add the tomato, garlic and salt, then puree. Chill and serve.

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