This Smoky Guajillo Salsa recipe is a flavorful and bold salsa made with dried Guajillo chiles, Roma tomatoes, and charred garlic for a rich, smoky taste. Perfect for adding depth to tacos, burrito bowls, and grilled meats, this easy homemade salsa combines smoky heat with the tanginess of vinegar and a touch of garlic powder and onion powder. Ideal for parties, snacking, and Mexican-inspired meals, this versatile salsa can be used as a dip with tortilla chips or as a topping for your favorite dishes.

Ingredients:
- 4 ounces dried Guajillo chiles (about 18)
- 6-8 garlic cloves (unpeeled)
- 2 Roma tomatoes
- 1 ½ teaspoons kosher salt
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions:
- Heat a large, dry cast-iron skillet over medium-high heat. Toast the dried Guajillo chiles in batches, turning them until puffed and fragrant, about 15–20 seconds per side. Let the chiles cool.
- Once cooled, use kitchen scissors to cut off the stems and slice the chiles into strips over a medium bowl. Discard the stems, and reserve the seeds. Place the chiles and seeds in a medium saucepan. Add 2 cups of hot water and bring to a boil. Let it simmer for 5 minutes.
- Add one Roma tomato to the saucepan and boil for 30 seconds. Remove from heat and drain, reserving the water.
- While the chiles and tomato are boiling, heat the cast-iron skillet again over medium-high heat. Add 4 garlic cloves (unpeeled) and cook, turning often, until the garlic is tender and the skins are lightly charred, about 8 minutes. Let the garlic cool, then peel and trim the ends.
- Transfer the chiles, boiled tomato, and about half of the chile seeds to a food processor. Add the roasted garlic, 2 raw garlic cloves (peeled), salt, the remaining raw tomato, vinegar, garlic powder, and onion powder. Pulse until a thick purée forms.
- Gradually add some of the reserved chile boiling liquid to the food processor to thin the salsa to your desired consistency. Taste and adjust with more garlic, if needed, and blend until smooth. Adjust the seasoning with more salt if necessary.
- Serve immediately or store in an airtight container in the refrigerator until ready to use.
Why You’ll Love This Recipe
This Smoky Guajillo Salsa is packed with rich, bold flavors thanks to the combination of Guajillo chiles, charred garlic, and Roma tomatoes. The toasting process intensifies the flavor of the chiles, creating a smoky depth that perfectly complements the tanginess of vinegar and the warmth of garlic powder and onion powder. It’s versatile, easy to make, and can elevate any dish with its unique smoky heat.

Tips
- Toast carefully: Be sure not to burn the chiles when toasting them, as they can turn bitter. Toast them lightly until fragrant.
- Adjust the spice level: If you prefer a milder salsa, remove some or all of the seeds from the chiles before boiling.
- Thin the salsa: If the salsa is too thick, add more of the reserved chile water or a splash of water to reach your preferred consistency.
Variations and Substitutions
- Chiles: While Guajillo chiles are the star of this salsa, you can substitute them with Ancho chiles or Pasilla chiles for a different flavor profile.
- Add heat: For a spicier salsa, try adding serrano peppers or habaneros to the food processor along with the other ingredients.
- Roasted vegetables: Enhance the flavor by adding roasted bell peppers or tomatillos for added sweetness and complexity.
FAQs
Can I use fresh Guajillo chiles instead of dried? Fresh Guajillo chiles are not typically used in this salsa recipe. Dried chiles provide a deeper, smoky flavor that fresh chiles can’t replicate. It’s best to use dried Guajillos for the most authentic taste.
How long can I store this salsa? Store this salsa in an airtight container in the refrigerator for up to one week. The flavors will deepen over time.
Can I freeze this salsa? Yes, you can freeze this salsa in a sealed container for up to 3 months. Just make sure to let it cool completely before freezing.
Serving Suggestions
This Smoky Guajillo Salsa is perfect for pairing with tortilla chips, as a topping for tacos, or drizzled over grilled meats like chicken, pork, or beef. It also makes an excellent addition to burrito bowls, quesadillas, and nachos. For a flavorful dip, serve it with grilled vegetables or use it as a condiment for scrambled eggs or breakfast burritos.
Smoky Guajillo Salsa Recipe
4
servings10
minutesIngredients
4 ounces dried Guajillo chiles (about 18)
6-8 garlic cloves (unpeeled)
2 Roma tomatoes
1 ½ teaspoons kosher salt
1 tablespoon white vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
Directions
- Heat a large, dry cast-iron skillet over medium-high heat. Toast the dried Guajillo chiles in batches, turning them until puffed and fragrant, about 15–20 seconds per side. Let the chiles cool.
- Once cooled, use kitchen scissors to cut off the stems and slice the chiles into strips over a medium bowl. Discard the stems, and reserve the seeds. Place the chiles and seeds in a medium saucepan. Add 2 cups of hot water and bring to a boil. Let it simmer for 5 minutes.
- Add one Roma tomato to the saucepan and boil for 30 seconds. Remove from heat and drain, reserving the water.
- While the chiles and tomato are boiling, heat the cast-iron skillet again over medium-high heat. Add 4 garlic cloves (unpeeled) and cook, turning often, until the garlic is tender and the skins are lightly charred, about 8 minutes. Let the garlic cool, then peel and trim the ends.
- Transfer the chiles, boiled tomato, and about half of the chile seeds to a food processor. Add the roasted garlic, 2 raw garlic cloves (peeled), salt, the remaining raw tomato, vinegar, garlic powder, and onion powder. Pulse until a thick purée forms.
- Gradually add some of the reserved chile boiling liquid to the food processor to thin the salsa to your desired consistency. Taste and adjust with more garlic, if needed, and blend until smooth. Adjust the seasoning with more salt if necessary.
- Serve immediately or store in an airtight container in the refrigerator until ready to use.

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