Guajillo Salsa
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
46
Spice
59
Sweetness
41
Sourness
47
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil
2
Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes
3
Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending
4
Process until smooth
5
Season with 1 teaspoon salt and a pinch of black pepper
6
In a medium, heavy saucepan, heat the vegetable oil over medium heat
7
Strain the pureed guajillo salsa into the pan
8
Add the bay leaf and simmer until thickened, about 10 minutes
9
Taste for seasoning, adding additional salt and pepper as desired
10
Reserve for enchiladas and pork
11
Cook's Note: For ease of preparation, you can use 2 store-bought, canned whole tomatoes, seeded, in place of 1 fresh, boiled tomato