POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: chile , EP101 , guajillo , Jinich , Mexican , Pati , Patricia , Salsa , tomato
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Guajillo Chile Salsa
Salsa de Chile Guajillo
Makes about 2 cups
3 guajillo chiles, about 1 oz, stemmed and seeded
1 lb roma tomatoes, or about 4 or 5 tomatoes
1 garlic clove, peeled
¼ cup white onion, roughly chopped
¼ tsp dried oregano
1/8 tsp ground cumin
1 tsp Kosher or sea salt, or to taste
1 tbsp safflower or corn oil
Toast guajillo chiles for about 20 seconds per side over an already hot pan or comal set over medium low heat. Be careful not to burn them or they will taste bitter.
Place toasted chiles, tomatoes and garlic in a pan covered with hot water and simmer for about 10 minutes until the guajillos are softened and tomatoes are cooked through. Place the chiles, tomatoes and garlic in the blender with about ½ cup of the cooking liquid, the onion, oregano, cumin and salt and puree until smooth. Strain the sauce.
Heat oil in a sauce pan set over medium high heat. Once hot, pour in the sauce, careful because it will jump a bit, and simmer for about 12 to 15 minutes, or until the sauce thickens and seasons. Taste for seasoning and add more salt if needed. Once cooled down, the sauce may be refrigerated for a couple weeks.
I really like the simplicity of your recipes. I love, especially, your gluten free deserts, because they are helthful and easy to prepare. Of course, the fact that you emphasize the great variety and authenticity of Mexican food, makes this program very attractive to watch.Maria L Sanchez | June 13, 2011 6:33 PM
Delicious salsa. I really enjoyed how it imparted a lot of freshness and flavor with just a little bit of a spicy kick so as not to compete with ingredients or overwhelm the palate. It's a nice to compare this type of salsa to the super-spicy salsas that I also love.
Love your show and recipes, Pati!Paula | August 8, 2011 4:07 AM
Hola Paula, So happy you enjoyed the salsa. I also enjoy a kick but I also recognize the appeal of more mild flavors. Keep cooking!Pati Jinich replied to comment from Paula | August 8, 2011 11:02 AM
I was wondering what is the reason for toasting the chiles first? I am using the dried chiles. I made the pork with guajillo sauce for the burritas recipe and now I have some leftover chiles, so I'm going to make this sauce now. I had not used these chiles before, but I do like the rich flavor and especially that they are mild.
I really enjoy your show and hope there will be more episodes in the future.Becky | September 26, 2011 6:21 PM
We are anxiously awaiting your cookbook not only for ourselves but to present as gifts to all our family and friends. We love your show, the stories, and the beautiful food. Is there an estimated date of release? A reserved signed copy would be fantastic--add us to the list.Robert Henke | January 18, 2012 1:06 PM
Thank you Robert! The estimated release date is early 2013, but I will keep you posted!Pati Jinich replied to comment from Robert Henke | January 19, 2012 9:39 AM
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