08/14/2026
🚨🚨 NEW SALSA ALERT 🚨🚨
Story time!
In the years I've been making salsas, there has been one chile that has been a thorn in my side: the chile guajillo.
I don't have one exact reason why. No matter how I prepare it, no matter how I use it, generally it just doesn't come out the way I would like. Although it is used in the mole rojo and I use it for pozole at home, the one thing that has always alluded me is making a quality salsa with chile guajillo.
Despite my shaken confidence, I decided to just go for it.
And I can honestly say, I did it.
I like to take pride in my salsas and that they taste like the ones at the salsa bars of taquerias.
But this one, the salsa de chile guajillo, transports me right to the salsa bar holding a plate of tacos ready to be doused with delicious salsa. The tang of the tomatillos. The slight bitter and mild smoky tang of the chile guajillo. It makes for a complex and stunning combination.
I am thrilled with how this salsa turned out and am feeling accomplished!
