Guajillo and Tomatillo Salsa

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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3 large dried guajillo chiles (3/4 ounce total), wiped clean, stemmed, and seeded
1 dried chile de árbol, wiped clean, stemmed, and seeded
1/2 lb fresh tomatillos, husked and rinsed
1/4 cup chopped white onion
1 large clove garlic, chopped
1 Tbsp fresh orange juice


Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles briefly on all sides, pressing flat with tongs, until slightly softened, about 3 minutes.

Simmer tomatillos in water to cover in a small saucepan until tender, about 5 minutes. Transfer with a slotted spoon to a blender and add chiles, onion, garlic, orange juice, and 3/4 tsp salt. Blend until smooth (use caution when blending hot liquids).

Makes about 1 1/4 cups.

From Gina Maria Miraglia Eriquez