Smoky Guajillo Salsa
I want to show you how to make this smoky, pureed salsa with guajillo chilies!
I serve this on my Roasted Beef Tacos. It's great on meat or fish.
This video is from the days I called myself Ms. Buena Vida (Ms. Good Life) I had bangs and I was super-skinny, ahhh..
Leila’s Smoky Guajillo Salsa
Makes 2 Cups
- 4-6 large dried guajillo chilies seeded and torn
- 1 cup super hot water
- 1/2 white onion (quartered)
- 3 garlic cloves
- 1/4 cup chopped cilantro
- juice of 1 lime
- 1/2 T adobo sauce from a small can of chipotles (adjust heat by adding more or less)
- 1 tsp cumin
- 1 T agave nectar
- 2 T olive oil
- salt to taste
In a small bowl soak the chilies in water for an hour or more. On a medium-high stove, in a small pan, dry roast the onion to slightly char, add the garlic toward the end because it will char faster. Remember to turn them to roast evenly.
When the onion and garlic are tender and falling apart, transfer the chillies, chili liquid, onion, garlic and the remaining ingredients to your food processor and puree until it's smoother than an Italian gigolo.
Store in the fridge for up to a week.