I want to show you how to make this smoky pureed salsa! I serve this on my Roast Beef Tacos. It's great with meat or fish— it's special, okay?
Leila’s Smoky Guajillo Salsa
Adapted from Bon Appetit’s Smoky Two Chili Salsa
- 4-6 large dried guajillo chilies seeded and torn
- 1 cup super hot water
- 1/2 white onion (quartered)
- 3 garlic cloves
- 1/4 cup chopped cilantro
- juice of 1 lime
- 1/2 T adobo sauce from a small can of chipotles (adjust heat by adding more or less)
- 1 tsp cumin
- 1 T agave nectar
- 1 T olive oil salt to taste
In a small bowl soak the chilies in water for an hour or more. On a medium-high stove, in a small pan, dry roast the onion to slightly char, add the garlic toward the end because it will char faster. Remember to turn them to roast evenly.
When the onion and garlic are tender and falling apart, transfer the chillies, chili liquid, onion, garlic and the remaining ingredients to your food processor and puree until completely blended.
Store in the fridge for up to a week. Makes about 2 cups.