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.
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
3 guajillo chiles, roasted and rehydrated
1 tsp garlic
1/4 tsp cumin
1/2 tsp oregano
1/2 tsp salt
4 very ripe tomatoes
1 Tbsp cider vinegar
Remove the stems and seeds from the guajillo chiles, and broil them for a few mintues. Do not allow them to burn. Rehydrate the chiles in hot water for 15 minutes. Puree with remaining ingredients. Place in refrigerator for 15 minutes to allow flavors to blend. Remove salsa and stir once more. Serve with tortilla chips.