Here’s another table salsa to enjoy during these dog days of summer featuring one of our favorite ‘cooking’ peppers – the guajillo.
Of course this one’s great set out alongside a big bowl of good chips, though I usually whip up a batch when we’re grilling chicken, a firm-fleshed white fish, or shrimp (or sautéing that seafood in a pan with a bit of spice).
Guajillos can be pretty spicy, pending the batch you’ve bought; if someone in your clan isn’t a fan of spicy food, roast two Roma tomatoes, and if after adding the first it’s too spicy, add the second.
And don’t skip out on the pepitas, you don’t use many but they certainly add to the final package here.
8 or 9 dried guajillo chiles, stemmed and seeded
1 Roma tomato, blackened, rough chopped
2-3 tbsp white or yellow onion, diced
1/4 cup toasted pepitas
1 clove garlic, sliced
1 tsp avocado or EVO oil
1/2 – 1 tsp good salt
Prep and toast the chiles, then rehydrate in roughly three cups of warm water (to cover) for 20-30 minutes until soft. Taste the chile soaking water when done; if it’s bitter, drain and discard, if not, reserve a cup.
Meanwhile, sauté the onion and garlic in the oil (of choice) until soft, then set aside. Blacken the tomato, rough chop, and set aside, reserving the juices released.
Into your trusty blender go the rehydrated and drained chiles, either the reserved cup of non-bitter chile soaking water or a cup of cool water, the sautéed onions and garlic, the pepitas, the chopped roma, and 1/2 tsp of salt.
Puree until smooth enough to suit you, taste and adjust the salt. Serve as is immediately; if holding more than an hour, throw it in the fridge (but take it out 20 minutes before serving).
Enjoy.