Guajillo Chile Salsa
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- 3 guajillo chiles (about 1 ounce), stemmed and seeded
- 1 pound roma tomatoes or about 4 or 5 tomatoes
- 1 garlic clove peeled
- 1/4 cup white onion roughly chopped
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground cumin
- 1 teaspoon kosher or sea salt or to taste
- 1 tablespoon safflower or corn oil
- Toast guajillo chiles for about 20 seconds per side over an already hot pan or comal set over medium low heat. Be careful not to burn them or they will taste bitter.
- Place toasted chiles, tomatoes and garlic in a pan covered with hot water and simmer for about 10 minutes until the guajillos are softened and tomatoes are cooked through. Place the chiles, tomatoes and garlic in the blender with about ½ cup of the cooking liquid, the onion, oregano, cumin and salt and puree until smooth. Strain the sauce.
- Heat oil in a sauce pan set over medium high heat. Once hot, pour in the sauce, careful because it will jump a bit, and simmer for about 12 to 15 minutes, or until the sauce thickens and seasons. Taste for seasoning and add more salt if needed. Once cooled down, the sauce may be refrigerated for a couple weeks.
41comments inGuajillo Chile Salsa
This salsa must be served in Heaven, it’s so perfect. It haunts my tastebuds and I’m going to use it on LOTS of things edible. Exquisite.
Awesome! Gracias Jill 🙂
This is a beautiful silky flavorful salsa–would it be appropriate to use in a chilaquiles recipe?
Absolutely, great idea Heather go for it 🙂
Love this sauce Pati. Thank you
Would you recommend this for tamale’s?
Absolutely! You can mix it with some shredded pork or chicken and use it as a filling for your tamales Vivian 🙂
O. M. G. So good on everything!!
Agree! Glad you liked it 😉
Why isn’t the onion and garlic toasted on the comal as well?
The caramelization gives this salsa, and everything actually, an extra layer of flavor Anna. Hope you enjoy it!
I’ve seen you making it this way many times, and with an abundance of tomatoes here in my so cal garden, I’m wondering how you think this would freeze? Congrats on the Emmy nod!
Hola Roberta, there is no such a thing as too many tomatoes right? This salsa freezes very well and also stays in the fridge for 2-3 weeks, enjoy!
Rose Marie Espinosa
Do you really have to simmer the tomatoes before blending if you are going to fry the salsa afterwards anyway? I’ve been trying to figure out why some recipes you cook soft fleshy ingredients beforehand and some you don’t?
For this salsa, cooking the tomatoes before frying them gives it another layer of flavor Vanessa, sometimes I even char them in a comal. It depends on your taste, you can also go ahead and do it with ripe tomatoes, enjoy 🙂
We don’t have really good fresh tomatoes until summer at our grocers. If a recipe calls for 1 pound of Roma or other tomatoes, can I substitute for canned, and what version should I look for? Whole, crushed, or can I use tomato sauce? How much canned, verses fresh tomato? Thank you so much! I love your recipes, and watching your show!
Hola Cheryl, I hear you about the tomatoes, so feel free to use canned. Go for whole or crushed but do not use tomato sauce. One large can of whole tomatoes should be around 1 pound. Enjoy!
Pati ,I made this Chile salsa I give it 5 stars…,
😊 thank you
Thanks to you Alicia!
Me gusta ver tus recetas.
En esta receta de Salsa de Chile Guajillo, al final dice que se debe refrigerar por un par de semanas.
Está correcto eso?
Hola Amanda! No quiere decir que se tenga que refrigerar dos semanas antes de usarse, sino que dura dos semanas si la guardas en el refri. Ay no! Te imaginas tener que esperar tanto? Que desesperacion 🙂
Hi Pati – after seeing guajillo recipes on your website and the variety of dried chilies at the store, I decided to give this salsa recipe a go. My favorite way to eat this is as a additive to many different types of recipes especially hispanic food, and it is absolutely amazing on eggs, tacos, asadas, rice, etc. It’s even good mixed with mayonnaise and spread on a sandwich.
During this lockdown period, I’ve been experimenting alot with flavor enhancing sauces and spice mixtures. This is a winner!
Thanks for your feedback Gloria, I absolutely agree with you, Guajillos are super versatile and delicious in salsa! So glad you liked this recipe 😉
Good day, Ms Pati!
Love this recipe, though it lacks the heat I find myself craving.
So to cure the crave, I add a habanero to the simmering water, triple the garlic and double the spices.
Between this and your verde ( I also triple the peppers) fresh salsa is something I regularly enjoy!
Thank you so much! Next up will be trying a roasted pork shoulder recipe!
Wow Michael, you do like it spicy! Good for you, I think habaneros were a great addition to this salsa 😉
Your recipe calls for toasting the pepper.
I can only find this pepper in a dried state.
Are you actually toasting a dried guajillo pepper?
This technique would be new to me and that is why I’m asking.
Thank you for your help!
Oh yes, you toast the dried pepper, Michael. Here’s some more info: https://patijinich.com/pati_2020/guajillo_chile/ Enjoy the salsa!
Pati, is this the same as simple enchilada sauce?
That’s a different sauce…try this one: https://patijinich.com/pati_2020/enchiladas-in-red-tomato-sauce/
This recipe is unreal! Used unstrained on scrambled eggs also for chip dipping. I love all of your cooking ideas and endless recipes. I have learned so much from watching your tv show, keep up the great work Pati!
Thank you so much, Tommy!
So super yummy! I ended up not straining it as I like a chunkier salsa. So rico! I made breakfast tostadas with eggs, chorizo and black beans and ripped then with this salsa. It was divine! Foodie mama, picky papa and 15 mo old all so happy! A rare occasion!
So glad you all are happy, Jasmine!
i used the sauce with beef liver tacos😎WOW
I had a similar experience to Christina (before reading this comment) that in my fine-mesh strainer almost nothing came out, so I wasn’t sure which side of the strainer I was supposed to discard. Luckily I kept it all and it turned out delicious. Thanks Pati for all your great recipes and techniques!
So glad you are enjoying the recipes and techniques, James!
Patti, once I strained the sauce though a sieve, there was barely half a cup of salsa left. Thoughts? Regardless, it tasted delicious.
Some chiles and tomatoes run a bit small…make sure to use an ounce of guajillos with a pounds of tomatoes. You can also skip the straining part, if your blender does a good job of pureeing 😉
Yo frio los chiles y los remojo, aparte frío los jitomates, cebolla y ajos. después muelo todo junto agreagando los chiles ya suaves y las especias.