Alfredo Garcia

Perfect for chips, tacos, chilaquiles, etc.

Chile Guajillo Salsa Roja

To your Chile guajillos, remove the stems & the seeds.

Add 1 tbsp oil to a large skillet & set to medium heat. Add the dried Chiles & toast for 2-3 minutes.

Once almost fully toasted, add in the garlic & onion. Then remove the Chiles. Cook the onion & garlic for 5-7 minutes.

Add in the tomatoes & cook for 5-7 minutes more.

Add the dried toasted Chiles back into the pan along with 1 cup of water. Make sure majorly of the Chiles are submerged in the water.

Bring to a boil & let cook for 10-15 minutes.

Let cool for a couple minutes, add everything to the blender along with 1 tablespoon of tomato bouillon or salt if using. Blend until combined.

Add the remaining tablespoon of oil to the pan on medium low heat, pour the salsa into the pan & simmer for about 5 minutes.