Randy’s Guajillo 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.
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
3 large dried Siempre Lo Mejor chiles, wiped clean and destemmed
1/2 lb fresh tomtatillos (about 5), husked and rinsed
1/4 cup chopped white onion
1 large garlic clove, chopped
1 Tbsp fresh orange juice
juice of 1/2 lime
1/4 cup water
This is a mild by extremely flavorful salsa. The tanginess of the tomatillo and juice balance the intense flavor of the guajillo. Use this salsa on chicken, pork, fish, or simply with tortilla chips. For more heat, add a de árbol or Morita dried chile.
Roast tomatillos in a small skillet for 10 minutes over medium heat until they char and soften, turning every few minutes. Transfer to a blender and add chiles, onion, garlic, orange, and lime juice, and 3/4 tsp salt. Blend until smooth. Serve chilled.
Makes about 1 1/4 cups.