Roasted Red Guajillo Salsa With Tangy Tomatillos

There’s a certain magic that happens when dried chiles meet heat. I remember poring over Rick Bayless’s cookbooks years ago, utterly captivated by the depth of flavor he coaxed from humble dried chilies. It was a revelation, unlocking an aromatic complexity that fresh salsas, while delightful in their own right, simply couldn’t replicate. The roasted notes, the subtle smokiness, the way they unfurl their character when rehydrated and blended – it’s an art form. This particular recipe, with its vibrant guajillos and zesty tomatillos, quickly became a staple, a testament to that transformative power of dried chiles.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: Approximately 4-6 as a condiment
• Yield: About 2 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• Vegetable oil, to 1/4 inch depth, for frying
• 4 dried guajillo chilies
• 1 lb tomatillos, husked and rinsed (about 13 medium)
• 1/2 large white onion, sliced 1/4 inch thick
• 4 garlic cloves, peeled
• 1 1/2 cups (about) water
• 1/2 teaspoon salt (to your taste)
• 1/2 teaspoon sugar (optional, to your taste)

Equipment Needed

• Small skillet
• Baking sheet
• Broiler
• Blender or food processor
• Medium bowl

Instructions

1. Begin by heating vegetable oil in a small skillet over medium heat until it reaches a depth of about 1/4 inch. While the oil heats, prepare your dried chilies. Pull the stems off the guajillo chilies and meticulously remove all the seeds.
2. Carefully lay the deseeded chilies in the hot oil, one or a few at a time depending on the skillet size. Turn them over several times as they toast. Watch closely; they should change color on the inside from a dark cranberry red to a bright red and become fragrant. This toasting process is very quick, typically taking only 15-20 seconds per chile. Remove the chilies immediately and place them on paper towels to drain and cool. They will crisp up as they cool.
3. Next, prepare the tomatillos. Lay the husked and rinsed tomatillos on a baking sheet. Position the baking sheet about 4 inches below your broiler and broil until the tomatillos are softened and show blackened spots, which should take approximately 5 minutes. You’ll notice their skin will start to split. Flip the tomatillos and roast the other side for an additional 4-5 minutes, or until softened. Once roasted, set them aside to cool. It’s important not to peel off the darkened skins or cut out the cores at this stage; they contribute to the salsa’s flavor.
4. Preheat your oven to 425°F (220°C). On another baking pan, lay the sliced white onion and the peeled garlic cloves. Bake until the onions are deeply golden and the garlic is soft and browned in spots, which will take about 15 minutes. Stir the onion and garlic every couple of minutes to ensure even roasting. Once roasted, cool them to room temperature.
5. In a blender or food processor, combine the roasted tomatillos (including any accumulated juice) with the dry, toasted guajillo chilies. Process this mixture until a smooth puree is formed.
6. Scrape about two-thirds of the tomatillo-chile puree into a medium bowl.
7. Now, roughly chop the roasted onion and garlic that you cooled earlier. Add this chopped onion and garlic to the blender, which still contains the remaining chile-tomatillo mixture. Pulse the blender repeatedly until the onion and garlic are moderately finely chopped.
8. To loosen this mixture, add a little water to the blender and continue pulsing. Gradually stir in enough water to achieve a light salsa consistency.
9. Combine this pulsed mixture from the blender with the smooth puree that you set aside in the bowl. Stir well to fully incorporate.
10. Finally, taste the salsa and season with salt to your preference. If you find it needs a touch of sweetness to balance the chile’s heat and the tomatillo’s tang, add the optional 1/2 teaspoon of sugar.

Expert Tips & Tricks

To achieve the most vibrant flavor from your dried guajillos, ensure they are truly toasted, not burned. A slight char is good, but blackening too much will impart a bitter taste. If you’re sensitive to heat, you can remove more seeds from the chilies; however, a few lingering seeds can add a pleasant warmth. When broiling the tomatillos, keep a close eye on them, as their skins can split and char quickly. Don’t be alarmed by the blackened bits; they are essential for the roasted depth of flavor. For a smoother salsa, you can strain the final mixture, but I often prefer the rustic texture achieved by leaving it as is.

Serving & Storage Suggestions

This Roasted Red Guajillo Salsa With Tangy Tomatillos is incredibly versatile. Serve it as a vibrant condiment for tacos, enchiladas, grilled meats, or fish. It’s also fantastic as a dip with tortilla chips or dolloped onto scrambled eggs or avocado toast.

For storage, the salsa will keep well in an airtight container in the refrigerator for up to 5 days. If you have a surplus, it freezes beautifully. Transfer it to freezer-safe containers or bags, leaving a little headspace for expansion. Frozen salsa can be thawed overnight in the refrigerator and will maintain its flavor and texture for several months. To reheat, gently warm it on the stovetop over low heat, or microwave in short intervals, stirring between each.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	93.1 kcal
Calories from Fat
Total Fat	2.4 g	3%
Saturated Fat	0.3 g	1%
Cholesterol	0 mg	0%
Sodium	1750 mg	72%
Total Carbohydrate	18 g	6%
Dietary Fiber	4.8 g	19%
Sugars	10.2 g	40%
Protein	2.8 g	5%

(Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While guajillo chilies provide a beautiful balance of mild heat and fruity notes, feel free to experiment with other dried chilies for different flavor profiles. Dried New Mexico chiles offer a similar mild heat and earthy flavor. Chipotle chilies will introduce a smoky depth, while ancho chilies lend a rich, dark, and slightly sweet character. Pasilla chilies offer a complex, raisin-like sweetness, and pulla chilies provide a brighter, spicier profile. You can even combine different chilies for a more nuanced blend. If you don’t have white onion, yellow or red onion can be used, though they may impart a slightly different sweetness.

FAQs

Q: Can I make this salsa spicier?
A: Yes, you can increase the heat by leaving some of the seeds in the guajillo chilies, or by adding a pinch of cayenne pepper or a whole dried arbol chili (toasted with the guajillos) to the blend.

Q: How do I store the salsa if I don’t plan to use it within 5 days?
A: This salsa freezes exceptionally well. Transfer it to freezer-safe containers or bags, ensuring they are airtight, and it will maintain its quality for several months.

Q: My tomatillos didn’t blacken much under the broiler. Is that okay?
A: A bit of charring and softening is ideal for flavor development, but if they haven’t browned significantly, it’s still fine. The roasting process will still impart a good flavor.

Q: Can I make this salsa without a blender or food processor?
A: It would be challenging to achieve a smooth consistency without one. However, you could rehydrate the chilies in hot water and then finely mince them along with the roasted vegetables, resulting in a chunkier, more rustic salsa.

Q: Is this salsa gluten-free and dairy-free?
A: Yes, all the ingredients are naturally gluten-free and dairy-free, making this salsa suitable for those with these dietary restrictions.

Final Thoughts

This Roasted Red Guajillo Salsa With Tangy Tomatillos is more than just a condiment; it’s a celebration of foundational Mexican flavors. The deep, earthy warmth of the roasted guajillos, kissed by the vibrant tang of the broiled tomatillos, creates a symphony on the palate. It’s the kind of salsa that elevates simple dishes into something truly memorable. I encourage you to whip up a batch and experience its magic for yourself. I’d love to hear how you enjoy it – perhaps spooned over perfectly grilled carne asada, or mixed into a comforting stew.

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