Roasted Guajillo Salsa Recipes

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GUAJILLO SALSA



Guajillo Salsa image

Provided by Marcela Valladolid

Categories     condiment

Time 1h5m

Yield 4 servings (3 cups)

Number Of Ingredients 8

24 guajillo chiles, stemmed, seeded and deveined
4 cloves garlic, peeled
1/2 medium white onion, peeled
1 vine-ripened tomato, boiled 30 seconds, peeled and seeded
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 bay leaf

Steps:

  • In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
  • In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.

ROASTED RED GUAJILLO SALSA WITH TANGY TOMATILLOS



Roasted Red Guajillo Salsa With Tangy Tomatillos image

A while back I cooked my way through Mexican cookbooks and my favorites were always Rick Bayless. I discovered salsas using dried chiles through his cookbooks and found the taste and aroma to be much more complex and intense than fresh salsas. Although I love fresh salsas too, if I had the choice, I would choose salsas made from dried chiles. This one uses dried guajillo chiles but you can sub dried New Mexico, chipotle, pasilla, ancho or pulla.

Provided by Rinshinomori

Categories     Sauces

Time 20m

Yield 2 C

Number Of Ingredients 8

vegetable oil (to 1/4 inch depth)
4 dried guajillo chilies
1 lb tomatillo, husked and rinsed (about 13 medium)
1/2 white onion, sliced 1/4 inch thick
4 garlic cloves, peeled
3/4 cup water (about)
1 1/2 teaspoons salt (to your taste)
1/2 teaspoon sugar (to your taste) (optional)

Steps:

  • 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.

ROASTED SALSA



Roasted Salsa image

The charred tomatoes and peppers add a nice flavor to this salsa.

Provided by ChrisP

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h5m

Yield 32

Number Of Ingredients 15

olive oil cooking spray
7 roma tomatoes, halved and cored, or more to taste
2 Anaheim chile peppers, halved lengthwise and seeded
2 jalapeno peppers
1 poblano chile pepper, halved lengthwise and seeded
2 onions, quartered
2 garlic cloves, peeled
1 lime, juiced
2 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons cider vinegar, or more to taste
¾ teaspoon dried oregano, or more to taste
¾ teaspoon ground cumin, or more to taste
¾ teaspoon kosher salt, or more to taste
¾ teaspoon ground black pepper, or more to taste
½ teaspoon celery salt, or more to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
  • Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
  • Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
  • Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.

Nutrition Facts : Calories 11.6 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 70.3 mg, Sugar 1.2 g

TOMATILLO GUAJILLO MILD SALSA FOR CANNING



Tomatillo Guajillo Mild Salsa for Canning image

Salsa verde NOT! ;) Tomatillos are disguised in this salsa. It's not green but red from the Guajillos [gwah-HEE-yoh]. This is a mild tangy peppery salsa but if you prefer to add more heat go right ahead a add a ghost chili and leave the seeds in the jalapenos.

Provided by Rita1652

Categories     Sauces

Time 1h30m

Yield 11-12 1/2 pint jars, 50 serving(s)

Number Of Ingredients 15

8 dried guajillo chilies, rinsed free of any dirt, seed, veins and stems, discarded
10 cups tomatillos, husks dicarded
3 jalapenos, seeds and veins removed
6 shishito chilies, stems removed
1 onion, peeled and quartered
1 bulb of garlic, cloves separated skin on
1 lime, zested then sliced in halve
1 tablespoon avocado oil
1 tablespoon sugar (optional)
1 teaspoon sea salt or 1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oregano
1/2 teaspoon dried chipotle pepper
1/2 teaspoon citric acid, optional I did use and had 3 . 2 ph for canning
1 bunch cilantro (optional) or 1 bunch parsley, rinsed and rough chopped (optional)

Steps:

  • Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  • Place Guajillos in a bowl breaking up in small pieces to soften faster and cover with boiling water. Cover the bowl. Give it an hour to rehydrate.
  • Preheat oven to 425 degrees.
  • On a large pan place, tomatillos, jalapenos, onion, garlic, shishitos, lime and oil tossing to lightly coat. Spread in a single layer.
  • Roast for 30 minutes.
  • In a blender or food processor place lime zest and soaked guajillos with soaking water, roasted veggies discarding the skins from the garlic and stems from shishito chiles. Along with the rest of the listed ingredients. Pulse to a semi smooth salsa.
  • Place in pot to heat to desired thickness.
  • Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. I like to wipe with vinegar. Center lid on jar. Apply band until fit is fingertip tight.
  • Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. If they do refrigerate and enjoy. Label jars and enjoy giving as gifts and eating, Storing for up to a year.

Nutrition Facts : Calories 15.6, Fat 0.6, SaturatedFat 0.1, Sodium 47.4, Carbohydrate 2.7, Fiber 0.7, Sugar 1.5, Protein 0.5

ROASTED GUAJILLO SALSA



Roasted Guajillo Salsa image

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!

Provided by p00gJr

Categories     Sauces

Time 30m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 6

6 -8 guajillo chilies
1 small onion
6 garlic cloves
1 small tomatoes
1 (8 ounce) can fire-roasted tomatoes
1 teaspoon salt

Steps:

  • 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!

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