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Salsa Guajillo
My current favorite dried chile is the guajillo. It's mild to medium spicy in heat but also flavorful with berry undertones. So when I saw this guajillo salsa over at Hungry Cravings, I had to try it to serve with queso fundido, beef chili, corn tortilla chips, and warm flour tortillas.I toasted the chiles in a skillet and pureed it with the liquid ingredients as instructed below.
I called my 11-year-old to try it. She dipped a chip in, took a bite, chewed twice, and then started waving her hand in front of her mouth.
"Oh, Mom, the first bite you don't think it's hot, and then it hits you!"
I guess guajillos are mild to some and hot, hot, hot to others.
Since I was bringing the salsa to a party and was not sure of the spice tolerance of the guests, I opened two cans of Rotel tomatoes with chili, added to it diced onions, jalapeno, and poblanos, and some lime juice. Then I added some of the original guajillo salsa (which I renamed guajillo liquor) until the heat was manageable. I now had a milder but still tasty salsa guajillo.
Actually, this guajillo liquor is very useful to have around in the fridge. I added it to an orange-djion marinade for chicken, some more queso fundido, and have many more plans for it. Lucky me!
Pureed guajillo or what I like to call "guajillo liquor."Guajillo Salsa
from Hungry Cravings
8 guajillo chiles, stemmed and seeded
1 to 2 cloves garlic, minced
1 ¾ cups water
3 tablespoons freshly squeezed lime juice
Kosher salt
Heat a medium, heavy sauté pan or griddle over medium heat until very hot but not smoking. Add 2 of the chiles and toast, pressing down on them firmly with a spatula, for 10 to 15 seconds, or until golden brown. Turn the chiles and continue to toast, pressing down on them firmly with the spatula, another 10 to 15 seconds, or until fragrant, golden brown, and pliable. Remove the toasted chiles to a bowl and toast the remaining chiles in the same manner.
Combine the chiles, garlic, water, and lime juice in a blender and blend until smooth. Season to taste with salt.
Makes about 2 ¼ cups. Heat level: medium. This salsa is good on everything from chips to meat to seafood. It’s especially fantastic with cheesy dishes. Guajillos are a type of dried chile distinguishable by their red color, elongated shape, and smooth skin. Wear gloves when handling chiles. To stem and seed a dried chile, simply pop off the stem and shake out as many of the seeds as possible from the stem end. Toast the chiles carefully so that they don’t burn. Like most salsas, this one’s best the day after it’s made, once the flavors have had time to mingle. Keeps for several days tightly sealed in the refrigerator. Serve at room temperature.
Ninette's Tomato and Guajillo Salsa
2 cans Rotel tomatoes with green chiles (original)
1 small onion, diced
2 garlic cloves, minced
1 poblano chili, stemmed, seeded, and diced
1 jalapeno chili, stemmed, seeded, and diced
1 lime, juiced
Salt and pepper
Hungry Cravings' salsa guajillo (to taste)
Mix tomatoes, onion, diced chili, lime juice, salt, and pepper to make a regular salsa. Add guajillo salsa until it meets your spice level.
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