How to Make the Perfect Guajillo Chili Salsa [Great with Enchiladas]
Mild, soft, and pleasant, guajillo chili peppers are one of the most popular chilis used in Mexican cooking. Since they’re not overpowering or insanely spicy, guajillo chilis can be used to add a touch of spice and flavor to all kinds of dishes.
Traditionally, guajillo chili sauce is poured over enchiladas and chilaquiles or served with tacos al pastor. This bright red sauce is also the perfect flavor bomb for homemade burrito bowls or peppers stuffed with quinoa and black beans. Blended with just a few simple ingredients like white onion, garlic, and Roma tomatoes, there really is no wrong way to use guajillo chili salsa.
We decided to make this guajillo chili salsa Kettle & Fire style by using chicken bone broth in place of water. Bone broth adds a subtle hint of savory flavor and a boost of nutrition, like anti-inflammatory amino acids. Give it a try! You’d never know bone broth is in there.
Helpful hint: When choosing guajillo chilis, go for ones that are flexible (as opposed to hardened or stiff). They have the most flavor and will make the sauce pop.
How to Make Guajillo Chili Sauce
The best part about guajillo chili salsa is that it’s quick and easy. All you need to do is:
- Toast the guajillo chilis and Roma tomatoes together in the oven for 10 minutes.
- Place all ingredients into a blender and blend until smooth.
That’s it! This recipe yields three cups, and the salsa can be stored in the fridge in an airtight container for up to a week.
Salsa de Guajillo
Give this traditional Mexican salsa recipe a try tonight. All you need is six ingredients and ten minutes until this guajillo chili salsa is ready to serve.
- 4 Roma tomatoes toasted
- 1/3 cup white onion sliced
- 1 small clove garlic
- 1/2 cup Kettle & Fire Chicken Bone Broth
- 6 guajillo chilies toasted
- 1/2 teaspoon salt
Preheat oven to 350°F. Toast Roma tomatoes and guajillo chilies together for 10 minutes. Flip the chilies halfway through the toasting time.
Place all prepared ingredients in a food processor or blender. Blend well.
Use a colander to filter out any solid pieces to ensure a smooth salsa if you like. (I usually skip this step.)