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Guajillo Salsa

This guajillo salsa is made with dried guajillo and morita chiles, Roma tomatoes, onion, and garlic for a smoky, flavorful salsa that's perfect for taquitos, tacos, quesadillas, and more.

Course Side Dish
Cuisine Mexican
Keyword guajillo salsa
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Carissa

Ingredients

  • 6 guajillo chilies seeds removed
  • 2 morita chilies seeds removed
  • 1/4 of a small white onion
  • 3 cloves garlic
  • 2 roma tomatoes
  • 1 tbs oil
  • salt to taste

Instructions

  1. Heat a skillet over medium heat and add the oil.

  2. Once hot, add the guajillo and morita chilies. Fry for about 15 seconds, or until fragrant. Be careful not to burn them.

  3. Transfer the chilies to a pot or bowl of hot water and let them soak and rehydrate.

  4. Add the onion and garlic to the skillet. Toast them, turning as needed so they cook evenly and develop some blackened spots.

  5. The garlic will finish first, so remove it once toasted and set it aside. Continue cooking the onion until nicely charred, then remove it as well.

  6. Add the tomatoes to the skillet and cook on all sides until softened and blackened in spots, about a few minutes per side.

  7. Transfer the soaked chilies to a blender along with the onion, garlic, and tomatoes.

  8. Blend until smooth.

  9. Strain the salsa into a bowl and season with salt to taste. Serve and enjoy.