Mexican Guajillo Salsa – a delicious recipe with Guajillo Chilies, Tomatoes, Onion, Garlic, salt, Cilantro. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Wash all the vegetables, then clean the guajillos cut the backs and fronts of the chilies, the take out the seeds, if you don't want the sauce to be very hot or take out the seeds of some of the chilies.
2
put the chilies to boil with a dash of sea salt.
3
Meanwhile in a mexican comal or stovetop grill, burn and grill the onion, garlic cloves and tomatoes.
4
When the chilies are tender put the with their boling water in to a mortar or mexican molcajete or a blender, smash them a little bit, then add the rest of the vegetables and keep shashing them up until thay are all chunky crushed and blended, then check salt to taste, and serv, adding on top a dash of crushed fresh cilantro and onion if you want.
5
This sauce is great on all grilled poultry, meats, quesadillas, tacos and delicious with fried eggs ranchero style.
6
Mmmmm yummy.
113
kcal
Calories
25
g
Carbs
5
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 Guajillo Chilies, 5 Tomatoes or Roma tomatoes, 1 Onion, 2 dash Garlic cloves, and more.
Yes, Mexican Guajillo Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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