Guajillo Chile Salsa – Tested and survived

I discovered a Mexican online shop with the result that I went berserk shopping. In my shopping frenzy I mixed up chilies and chiles. The guajillo chile salsa was my first attempt to cook with dried chiles.

In Spanish Guajillo Chile means big pod. Guajillo chiles is one of many dried chile peppers that are used in Mexican kitchen.
In spite of an unfamiliar smell and very weird taste, it tastes delicious in a dish.


Guajillo Chile Salsa

Recipe: Guajillo Chile Salsa

Amount: 300 ml salsa

Ingredients

16 dried guajillo chiles
4 cloves of garlic, pressed
1 bunch fresh cilantro, chopped or 1 tbsp dried cilantro
400 ml water
2 tbsp cooking oil
1 tsp salt

Preparation

  • Firstly put chiles, garlic and cilantro in a saucepan. Add just enough water to cover the ingredients, ca. 400 ml water. Bring the water to a boil, as soon as it boils reduce the heat to low. Simmer the mix for 1 minute then turn off the heat.
  • Let the ingredients soak for 15 minutes. The dried chiles will reconstitute at this time.
  • Pour all of the ingredients including 300 ml soaking water into the blender. Blend all until you have a smooth sauce. That can take several minutes. Add more soaking water if necessary.
  • Strain the mixture into a mixing a bowl. Discard the remains in the strainer.
  • Once done, heat the cooking oil in a saucepan. Add the strained salsa and salt. Add more soaking water to get the desired consistency.
  • Simmer on low heat for 30 minutes until the salsa thickens. The salsa will darken in color during this time.
  • Finally taste the salsa. Add more salt if needed to get the desired taste.

How to … store Guajillo Chile Salsa

  • You can store the salsa in an air-tight container and keep it refrigerated. This will keep it for four to six weeks.
  • Can the Guajillo Chile Salsa if you want to store it longer. It will last up to 12 months if you store it canned in a cool and dry place.

Canning Guajillo Chile Salsa

  • Prepare your jars for canning.
  • Fill the jars completely with hot salsa. Close tightly with a lid without delay.
    If necessary, clean the jars of sticky residues when they are COLD.
    CAUTION while filling the jars: The sauce is hot. Do not burn yourself.

Recipes with Guajillo Chile Salsa

Notes

Hygiene is the top priority while canning.

Chose your own jar size. I prefer the smallest chars that are just enough for one dish. Forget about cheap jars. Exploding jars are not funny. Especially if they are filled and hot. Invest in good jars with twist-off lids.

Sterilize jars by heating them up to 160°C in the oven. Boil the lids in a water bath. Also rubber rings.

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