ROASTED RED GUAJILLO SALSA WITH TANGY TOMATILLOS
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
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.
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Bessie Jones
[email protected]I wish I could give this recipe zero stars.
Ismail Ali
[email protected]This salsa is a waste of ingredients.
Yoboi Tre
[email protected]I would not recommend this recipe to anyone.
Lerato Mkase
[email protected]This recipe is not worth your time.
Ayobami Suliyat
[email protected]I followed the recipe exactly and the salsa turned out bland.
joe Boy
[email protected]This salsa was a disappointment.
Johanna Stocker
[email protected]I didn't like the flavor of this salsa.
Khem Gharti
[email protected]This salsa is too spicy for my taste.
maria islam
[email protected]I'm not sure about the combination of roasted red guajillo peppers and tangy tomatillos, but I'm willing to try it.
Kiondroid Android
[email protected]This salsa sounds amazing! I love the combination of roasted red guajillo peppers and tangy tomatillos.
Ikram Shaikh
[email protected]I'm definitely going to make this salsa for my next party.
Ledion Bytyqi
[email protected]I can't wait to try this salsa! It looks so delicious.
Landy Tehapuku
[email protected]This salsa is a great way to add some flavor to your favorite Mexican dishes.
Ahmed Yusuf
[email protected]This is the best salsa recipe I've ever tried. It's so easy to make and it's always a crowd-pleaser.
Saba Sadiq
[email protected]I'm not a huge fan of spicy food, but this salsa is so flavorful that I can't resist it. I love the smoky flavor of the roasted peppers.
Iwara James
[email protected]This salsa is amazing! The roasted red guajillo peppers give it a smoky flavor that is perfectly balanced by the tangy tomatillos.
Erik Castillo
[email protected]I love this recipe! It's so easy to make and the salsa is delicious. I've made it several times now and it's always a hit.
Macy Langston
[email protected]This salsa is a wonderful blend of smoky, tangy, and spicy flavors. I used it as a topping for tacos and it was a hit!