Salsa de Chile Guajillo is a simple yet intensely flavorful sauce built on a short list of ingredients—tomatillos, dried guajillo chiles, garlic, onion, and salt. What makes it special is the preparation: toasting and roasting add a smoky richness that brings out the best in each component.
When selecting tomatillos, choose ones that are bright green and firm. Avoid any that look pale or yellowed. The smaller tomatillos tend to have a more concentrated flavor and are less watery, which makes them perfect for salsas like this one.
Guajillo chiles, one of the most commonly used dried chiles in Mexican cooking, have a mild heat and a fruity, earthy flavor. The best ones are pliable and slightly sticky—almost like a raisin. If they’re brittle or break easily, they’re probably too old. Toasting them gently before soaking helps unlock their natural oils and deepens their flavor.
Roasting the tomatillos along with the garlic and onion adds a pleasant char and a hint of bitterness that balances the guajillo’s sweetness. This step takes just a few minutes but makes a big difference in the final result.
The finished salsa is versatile and easy to love. Spoon it over tacos, grilled meats, or vegetables, or use it as a dipping sauce. It’s thick enough to cling to chips but loose enough to drizzle.
And it comes together fast—about 15 to 20 minutes from start to finish. Just don’t over-blend it. Leaving a bit of texture helps the flavors stand out and gives the salsa more character.
If you’ve never made salsa with dried chiles before, this is a great place to start. It’s straightforward, adaptable, and adds depth to almost anything you put it on.
Salsa de Chile Guajillo
Ingredients
Instructions
-
Heat a dry skillet over medium heat. Toast the guajillo chiles for about 10–15 seconds per side, pressing gently with a spatula until they darken slightly and give off a roasted aroma. Avoid burning.
-
Transfer the toasted chiles to a bowl and cover with boiling water. Let them soak for 5 minutes.
-
Place the tomatillos garlic and onions on a dry, hot skillet or comal and roast over medium-high heat, turning occasionally, until they are blistered and soft in spots. This should take about 8 to 10 minutes.
-
Add the roasted tomatillos, garlic, onion and soaked chiles to a blender.
-
Blend for about 5 seconds—just long enough to break everything down while keeping some texture.
-
Season with salt to taste and blend briefly if needed to mix.
