Chile Puya-Guajillo Salsa
A basic formula for preparing a Mexican salsa using dried chiles!
Servings 2 cups
Ingredients
- 10-12 chile puya remove stems and most seeds
- 3 chile guajillo remove stems and most seeds
- 6 cloves of garlic leave skins on
- 5-6 cups Water
- 2 tablespoons white vinegar
- Salt to taste
- 1 1/2 tablespoons avocado or grapeseed oil
Instructions
- Wipe down the dried chiles. Remove stems and most of the seeds. Seeds don't bother me. I have a power blender! On the other burner, heat 4 1/2 cups water in a medium pot at medium.
- Toast the dried chiles on a preheated griddle(comal) at medium. Toast just until they become aromatic, turning as need. This takes about a minute. Transfer to a pot of simmering water for 10 minutes.
- Dry roast the garlic with the skins on for no more than 15 minutes. Remove from heat.
- Drain most of the water from dried chiles and transfer to blender jar. Add peeled garlic, salt to taste, 2 tablespoons vinegar and about 1 1/2 cups of fresh water. Blend on high until very smooth!
- Pour salsa into medium pot with preheated 1 1/2 tablespoons of oil. Essentially you are frying the salsa! This will cook out any impurities, develop better flavors and texture in your salsa. Cook for about 10 minutes, stirring as needed. Taste for salt. Cool completely. Store in glass jar, refrigerated. Use on all your favorite Mexican food or as a braising sauce base.
Video
Notes
I store my dried chiles in plastic storage bags in my refrigerator. They keep forever in there! Keeps the bugs away! If you cannot find chile puya, you can double up on the amount of guajillos peppers, then add 6-10 chile de arbol or japones for a little heat.