Guajillo Tomatillo Sauce Recipes

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GUAJILLO AND TOMATILLO SALSA



Guajillo and Tomatillo Salsa image

Provided by Gina Marie Miraglia Eriquez

Categories     Condiment/Spread     Blender     Tomato     Vegetable     Vegetarian     Hot Pepper     Healthy     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

3 dried large guajillo or New Mexico chiles (3/4 ounce total), wiped clean, stemmed, and seeded
1 dried chile de árbol (1/8 ounce), wiped clean, stemmed, and seeded
1/2 pound fresh tomatillos, husked and rinsed
1/4 cup chopped white onion
1 large garlic clove, chopped
1 tablespoon fresh orange juice

Steps:

  • Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles briefly on all sides, pressing flat with tongs, until slightly softened, about 3 minutes.
  • Simmer tomatillos in water to cover in a small saucepan until tender, about 5 minutes. Transfer with a slotted spoon to a blender and add chiles, onion, garlic, orange juice, and 3/4 teaspoon salt. Blend until smooth (use caution when blending hot liquids). Transfer to a bowl and cool to room temperature.

TOMATILLO GUAJILLO MILD SALSA FOR CANNING



Tomatillo Guajillo Mild Salsa for Canning image

Salsa verde NOT! ;) Tomatillos are disguised in this salsa. It's not green but red from the Guajillos [gwah-HEE-yoh]. This is a mild tangy peppery salsa but if you prefer to add more heat go right ahead a add a ghost chili and leave the seeds in the jalapenos.

Provided by Rita1652

Categories     Sauces

Time 1h30m

Yield 11-12 1/2 pint jars, 50 serving(s)

Number Of Ingredients 15

8 dried guajillo chilies, rinsed free of any dirt, seed, veins and stems, discarded
10 cups tomatillos, husks dicarded
3 jalapenos, seeds and veins removed
6 shishito chilies, stems removed
1 onion, peeled and quartered
1 bulb of garlic, cloves separated skin on
1 lime, zested then sliced in halve
1 tablespoon avocado oil
1 tablespoon sugar (optional)
1 teaspoon sea salt or 1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oregano
1/2 teaspoon dried chipotle pepper
1/2 teaspoon citric acid, optional I did use and had 3 . 2 ph for canning
1 bunch cilantro (optional) or 1 bunch parsley, rinsed and rough chopped (optional)

Steps:

  • Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  • Place Guajillos in a bowl breaking up in small pieces to soften faster and cover with boiling water. Cover the bowl. Give it an hour to rehydrate.
  • Preheat oven to 425 degrees.
  • On a large pan place, tomatillos, jalapenos, onion, garlic, shishitos, lime and oil tossing to lightly coat. Spread in a single layer.
  • Roast for 30 minutes.
  • In a blender or food processor place lime zest and soaked guajillos with soaking water, roasted veggies discarding the skins from the garlic and stems from shishito chiles. Along with the rest of the listed ingredients. Pulse to a semi smooth salsa.
  • Place in pot to heat to desired thickness.
  • Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. I like to wipe with vinegar. Center lid on jar. Apply band until fit is fingertip tight.
  • Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. If they do refrigerate and enjoy. Label jars and enjoy giving as gifts and eating, Storing for up to a year.

Nutrition Facts : Calories 15.6, Fat 0.6, SaturatedFat 0.1, Sodium 47.4, Carbohydrate 2.7, Fiber 0.7, Sugar 1.5, Protein 0.5

TOMATILLO SAUCE



Tomatillo Sauce image

Provided by Melissa d'Arabian : Food Network

Categories     condiment

Time 45m

Yield 2 cups

Number Of Ingredients 9

1 pound tomatillos, husked and rinsed
3 cloves garlic, unpeeled
1 Anaheim chile, seeded, deveined
1 white onion, quartered
1/2 jalapeno chile, seeded, deveined
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
Juice from 1/2 lime

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
  • Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
  • The tomatillo sauce can be made 1 day ahead, covered and chilled.

GUAJILLO-TOMATILLO SAUCE



GUAJILLO-TOMATILLO SAUCE image

Categories     Sauce     Pepper     Dinner

Yield 4 servings

Number Of Ingredients 4

4 tablespoons vegetable oil, divided
2 dried guajillo chilies, stems and seeds removed
2 medium garlic cloves, peeled
1/2 pound tomatillos (about 4), husks removed, rinsed, sliced in half

Steps:

  • Split the guajillos along one side, so they can be laid out flat. Heat two tablespoons vegetable oil in a 10-inch skillet set over medium heat until shimmering. Add one of the chilies with a pair of tongs, and press it until the oil. Flip every couple of seconds until the chili has turned dark red and is very fragrant, 20 to 30 seconds. Remove chili, letting any oil drip back into the pan, and transfer to a blender. Repeat with remaining chili. Discard the oil but do not rinse the pan. Turn the heat to medium-high and add the garlic and the tomatillos, cut-side down. Cook until charred on the bottom, about 3 minutes. Flip garlic and tomatillos and let char on the other side, another 3 minutes. Transfer chilies, garlic, and tomatillos to the blender, along with 1/2 cup water. Blend until smooth and season to taste with salt.

GUAJILLO SALSA



Guajillo Salsa image

Provided by Marcela Valladolid

Categories     condiment

Time 1h5m

Yield 4 servings (3 cups)

Number Of Ingredients 8

24 guajillo chiles, stemmed, seeded and deveined
4 cloves garlic, peeled
1/2 medium white onion, peeled
1 vine-ripened tomato, boiled 30 seconds, peeled and seeded
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 bay leaf

Steps:

  • In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
  • In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.

GUAJILLO CHILE SAUCE



Guajillo Chile Sauce image

Number Of Ingredients 9

12 , guajillo chile kimmy, , toasted and seeded
..........Click the Edit tab and select this entry to follow preparation instructions.
2 teaspoons olive oil or vegetable oil
1/2 medium white onion, thinly sliced
3 cloves garlic (medium), peeled and thinly sliced
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 cup water or broth to suit the dish being prepared

Steps:

  • 1. Prepare the chiles. Then, break or cut them into pieces and put them in a bowl. Cover with hot tap water and soak about 25 to 30 minutes. 2. Meanwhile, heat the oil in a medium skillet over medium-low heat and cook the onion and garlic slowly, stirring, until they start to brown, 4 to 5 minutes. Stir in the oregano, cumin, and salt, then scrape the skillet contents into a blender. Drain the chiles then add the chiles to the blender along with the water. Purée as smooth as possible. If too thick to blend, add water 1 tablespoon at a time, until the purée is the consistency of ketchup. Pour the sauce through a strainer into a heavy saucepan. Push the pulp through with a wooden spoon. Discard the bits of skin and debris in the strainer. 3. Cook the sauce, covered, over medium-low heat, stirring frequently 6 to 8 minutes to blend the flavors. The sauce is ready to use or store in a covered container in the refrigerator up to 3 days, or freeze up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MEXICAN SPICY TOMATILLO SAUCE



Mexican Spicy Tomatillo Sauce image

Authentic spicy Mexican tomatillo sauce. Perfect on tacos, tostadas, and burritos.

Provided by cynthia

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 20

Number Of Ingredients 9

6 fresh tomatillos, husks removed
2 serrano peppers
½ medium white onion, quartered
½ cup sour cream
¼ cup chopped fresh cilantro
1 small avocado, pitted and peeled
1 clove garlic, peeled
1 pinch salt
1 pinch ground black pepper

Steps:

  • Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
  • Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

Nutrition Facts : Calories 27.7 calories, Carbohydrate 1.4 g, Cholesterol 2.5 mg, Fat 2.5 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 11.9 mg, Sugar 0.2 g

ROASTED RED GUAJILLO SALSA WITH TANGY TOMATILLOS



Roasted Red Guajillo Salsa With Tangy Tomatillos image

A while back I cooked my way through Mexican cookbooks and my favorites were always Rick Bayless. I discovered salsas using dried chiles through his cookbooks and found the taste and aroma to be much more complex and intense than fresh salsas. Although I love fresh salsas too, if I had the choice, I would choose salsas made from dried chiles. This one uses dried guajillo chiles but you can sub dried New Mexico, chipotle, pasilla, ancho or pulla.

Provided by Rinshinomori

Categories     Sauces

Time 20m

Yield 2 C

Number Of Ingredients 8

vegetable oil (to 1/4 inch depth)
4 dried guajillo chilies
1 lb tomatillo, husked and rinsed (about 13 medium)
1/2 white onion, sliced 1/4 inch thick
4 garlic cloves, peeled
3/4 cup water (about)
1 1/2 teaspoons salt (to your taste)
1/2 teaspoon sugar (to your taste) (optional)

Steps:

  • In a small skillet heat oil to a 1/4 inch depth over medium heat. Pull the stems off chiles and remove the seeds completely.
  • Lay chiles in the skillet and turn them over several times as they toast and change color on the inside from dark cranberry red to a red. This should only take 15-20 seconds. Remove and place on paper towels. Chiles will crisp as they cool. You can do this one chile at a time.
  • Lay the tomatillos on a baking sheet and set the pan 4 inches below the broiler and let broil until they are softened and black in places, about 5 minutes. The skin will split. Flip the tomatillos and roast other side for 4-5 more minutes or so. Set aside to cool. Do not peel off the darkened skins or cut out the cores.
  • Turn oven to 425 and lay onion rings and garlic on a baking pan and bake until onions are deeply golden and garlic soft and browned in spots, about 15 minutes. Stir every couple of minutes. Cool to room temperature.
  • In a blender or food processor, blend tomatillos including their juice with dry toasted chiles. Process to a smooth puree. Scrape two-third of the puree into a bowl.
  • Roughly chop onion and garlic and add them to the blender still containing the rest of the chile tomatillo mixture. Pulse repeatedly until moderately finely chopped. Add a little water to loosen everything up and keep pulsing. Stir in enough water to give the salsa a lightly consistency. Combine this with chile tomatillo puree in a bowl.
  • Taste and season with salt and bit of sugar. Use within 5 days or freeze.

TOMATILLO ENCHILADA SAUCE



Tomatillo Enchilada Sauce image

This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year. There are never any leftovers when enchiladas are made with this sauce!

Provided by drjwall

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h35m

Yield 32

Number Of Ingredients 9

6 pounds fresh tomatillos, husks removed
6 small serrano peppers, stems removed
1 ½ large onions, roughly chopped
6 cloves garlic, peeled
4 cups chicken broth
½ cup packed brown sugar
½ bunch fresh cilantro, chopped, or to taste
1 tablespoon salt
1 teaspoon ground cumin

Steps:

  • Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
  • Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
  • Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

Nutrition Facts : Calories 46.9 calories, Carbohydrate 9.4 g, Cholesterol 0.8 mg, Fat 1 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 366.2 mg, Sugar 7.2 g

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MEATBALLS IN GUAJILLO SAUCE WITH ZUCCHINI | RECIPE | GUAJILLO SAUCE ...
Nov 5, 2017 - Add a flavorful twist to meatballs by simmering in a tangy, bright tomatillo-guajillo chile sauce, and add delicate diced zucchini for a pop of color and
From pinterest.com
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PORK IN TOMATILLO SAUCE | PUERCO ENTOMATADO | MEXICAN RECIPES
2014-01-15 Instructions. Heat oil over medium-high heat in a large pot, add the pork meat seasoned with salt and pepper, plus the bay leaf, and cook. Stir frequently to brown the pieces of meat on all sides. About 6-8 minutes. Add 1 cup of water and reduce heat to simmer (covered) for about 20 minutes.
From mexicoinmykitchen.com
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Top Asked Questions

How to cook tomatillos and guajillos?
Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.
How do you make guajillo sauce?
Guajillo Sauce Ingredients 1 10-12 dried guajillo peppers (stemmed and seeded) 2 1 teaspoon olive oil 3 1 small onion, chopped 4 4 garlic cloves, chopped 5 2 teaspoons coarse sea salt 6 ½ teaspoon cumin 7 Water as needed
How do you cook Guajillo chiles on the stove?
Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat.
Where can I buy Guajillo chilies?
Guajillo chilies are very common in Mexican cooking for making mole sauce, salsas and sauces, like this wonderful guajillo sauce that goes great on anything. I often buy them in bulk, as I can find them in large plastic bags at my local grocery store.

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