Dried Mexican Chile Recipes
Ingredients
Guajillo Salsa
- 1/2 cup Guajillo Puree/Paste
- 1-2 cloves garlic minced
- 2 medium tomatoes roughly chopped
- 1 medium onion chopped
- 1 pinch salt to taste
Arbol Chile Oil
- 5-6 peppers Arbol chiles
- 8 oz Extra Virgin Olive Oil
- 1 clove garlic
Spicy Mayo Dipping Sauce
- 2 toasted Guajillo Chiles
- 1/2 cup Mayonnaise
- 1 clove Garlic minced
- 1/2 tsp Salt
- 1-2 pinch Black pepper
Instructions
Guajillo Salsa
- For the Guajillo Salsa, add the guajillo puree above with the chopped tomatoes, onions, garlic, and salt. Blend all until smooth and add more salt if needed. Use this salsa to dip chips, on tacos or whatever you heart desires.
Arbol Chile Oil
- Toast the Arbol chiles in a saute pan for 1 minute or until fragrant.
- In a glass bottle, drop in the Arbol chiles. Be sure to split open one of the chile peppers or crush for more heat.
- Add the whole, peeled garlic in the bottle and fill with olive oil. Seal and store in cabinet for at least a week. Enjoy spicy chili oil for cooking or for drizzling on salads.
Spicy Mayo Dipping Sauce
- Pulverize 2 toasted Guajillo or Arbol chile peppers in a spice grinder to make chile powder.
- In a small bowl, add mayo, chile pepper powder to taste, based on heat you want to achieve, add garlic, salt and black pepper and mix well. Serve with potato chips for dipping or spread on sandwich for extra spice.