Roasted Tomatillo Salsa with Guajillo Peppers

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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13 Tomatillos
1/2 red onion
3 cloves garlic
2 Tbsp olive oil
3 dried guajillo peppers, rehydrated
Handful chopped cilantro
1/2 lime


Before you do anything, put peppers in a bowl and cover with boiling water. Cover the bowl. The peppers will take a couple of hours to rehydrate. Start this process early.

Preheat the oven the 425°
Quarter the tomatillos and onions
In a bowl, combine tomatillos, onions, and garlic
Toss with olive oil

Spread tomatillos, onions, and garlic in a single layer on a baking sheet.
Bake for approx. 45 minutes or until they are soft and slightly charred

In a food processor, combine all ingredients and pulse until the desired consistency is reached.

Serve chilled with a couple squeezes of lime on top.