How To make Guajillo Salsa
1/2 lb Dried Guajillo Chiles
3 c Water
5 Large Cloves Roasted Garlic
1 ts Ground Cumin
1 ts Salt
1/2 lb Roma Tomatoes
2 ts Toasted Pumpkin Seeds
1/2 c Cider Vinegar
1 ts Mexican Oregano
-roasted and ground : GENERAL INStrUCTIONS ON HOW TO REHYDRATE DRIED CHILES: Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for 3 or 4 minutes. Shake them once or twice and be careful not to scorch them or else they will taste bitter; this in turn will make sauce taste bitter. The chiles should then be added to water that has been heated t just below the boiling point, if it is boiling, the chiles will lose flavor. Use just enough water to cover the chiles and press them down with a lid. Allow them to sit for 20 minutes or until they are soft. At this point, you should taste the water to see if it is bitter, discarding it if it is. The chiles can then be used as directed in the recipe. : METHOD: Remove stems from the Guajillo. Roast and rehydrate the chiles. Puree with the remaining ingredients. To use as a sauce, heat 2 tb peanut oil or lard in a high-sided pan and refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Add a little water if necessary. ~--
How To make Guajillo Salsa's Videos
Adobo Sauce - Popular Mexican-Style Sauce
This homemade adobo is a versatile sauce for soups and stews popular in Mexican cuisine. With dried Mexican chili peppers and wonderful seasonings, this sauce is earthy and huge on flavor. So good for so many different recipes!
CHAPTERS:
0:00 What is Adobo Sauce
0:22 De-seed Peppers
1:18 Toast Peppers
2:27 Re-hydrate peppers
2:42 Cook Remaining Ingredients
4:52 Hydrated Peppers
5:25 Blend Sauce
7:29 Serve
THINGS YOU’LL NEED:
4 guajillo peppers
4 ancho peppers
3 cups hot water or enough to cover the dried peppers + ½ cup
1 tablespoon olive oil
1/2 small onion chopped
4 cloves garlic chopped
2 tablespoons tomato paste optional for a milder flavor
½ teaspoon Mexican cinnamon or use cinnamon
½ teaspoon cumin
½ teaspoon Mexican oregano or use oregano
½ teaspoon sugar optional, to taste – see my NOTES on Optional Spices
Salt to taste
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Salsa de chile guajillo con cacahuates
Two ADDICTIVE Salsa Roja Recipes (Chile de Arbol & Chile Piquin)
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My FAVORITE Salsa Recipes:
Ingredients for Salsa Roja Recipe #1
– 5 Roma Tomatos
– Handful of Chile de Arbol (20)
– 2 Chile Guajillo
– 1/2 Medium White Onion
– 3 Garlic Cloves
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Ingredients for Salsa Roja Recipe #2
– 1/2 c chile piquin
– 3 garlic cloves
– 5 Roma Tomatoes
Salsa Guajillo Recipe #cheflorenagarcia #food #mexicanfood
Familia! Si aman las salsas como yo, aquí les dejo una receta que TIENEN que probar.
Necesitarán / You will need: ⤵️
5 tomates / 5 tomatoes
1 cebolla / 1 cebolla
4 dientes de ajo/ 4 garlic cloves
En un sarten aparte / In a seperate skillet
5 Chile Guajillos / 5 Guajillo Chiles
4 Chile Ancho / 4 Ancho Chiles
????????If you are a sauce lover like me, then you HAVE TO TRY this Guajillo sauce I made.
#ChefLorenaGarcia #ChefLoRecipes #saucerecipes #homerecipes #diyrecipes #guajillo
How To Make Dried Ancho Peppers and Dried Guajillo Chilis Sauce - Recipe
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Ingredients:
3 dried chile ancho -
2 dried chile guajillo -
2 cloves of garlic
Cinnamon
¼ of an onion
Salt
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How to make THE BEST Mexican Salsa Roja Recipe | Boiled, Fresh, Roasted Salsa
Hello & welcome to the Views Kitchen! On today's “Help Wednesday” we will be showing you the basics of boiled, fresh, and roasted salsas. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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1 gallon salsa & Crispy Chips Recipe-
Salsa Roja and crispy corn chips secret recipe-
Ingredients
Boiled Salsa Roja (2:45)
Water for boiling (enough to cover tomatoes & chili)
3 Roma tomatoes
1 Jalapeño or serrano pepper
Small bunch of cilantro (20 stems)
1/2 tbsp salt (Himalayan salt)
Juice of half lime (1 tbsp)
-Adjust citrus and salt to taste after blending
Fresh Salsa Roja (5:07)
3 Roma tomatoes
1 Jalapeño or Serrano pepper (adjust depending on spice level of pepper)
Small bunch cilantro (10 stems)
1 tsp salt (Himalayan salt)
-Adjust citrus and salt to taste after blending
Roasted Salsa Roja (8:07)
3 Roma tomatoes+ 1 ripe vine tomato
1 Jalapeño or serrano pepper
Small bunch cilantro (20 stems)
1/2 Tbsp salt (Himalayan salt)
3 garlic cloves
1/4 medium onion
Juice of 1 lemon
-Adjust citrus and salt to taste after blending
-If you are using regular table salt use half suggested amount of salt
-if you have access to key limes you will have a better citrus flavor to your salsas
-salsa will last 5-7 days refrigerated in a tightly sealed container
-If you add onion to your salsa it will last 4 to 5 days in the refrigerator
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