Toasted, Dried Guajillo peppers blended with roasted tomatoes and garlic.
This is a very sweet and spicy salsa. It’s relatively easy to make. It’s great on steak or with tacos. Make sure you use a blender vs. a food processor to blend up the salsa. A blender will do a better job pulverizing the peppers. Dried peppers prepared like this can be tough to break down.
Toasted Guajillo Salsa Recipe
6 dried guajillo peppers, stems, seeds, and membranes removed
1 clove garlic
pinch of salt and pepper
3/4 cup water
I use scissors to cut off the top of the peppers just below the stem. Cut the peppers down the side lengthwise and pour out the seeds. Scrape off any remaining seeds and membrane. Toast the peppers on a comal or cast iron skillet over medium heat for 3-5 minutes. Turning often. Don’t let them burn. Rinse the toasted peppers and add to a blender. Broil the tomato in the oven as close to the broiler as you can for 4-6 minutes until the tomato skin is blistered and blackened in areas. Remove the skin from the tomato and add to a blender with the toasted peppers, and remaining salsa ingredients. Blend well until smooth.