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Red Chile Salsa (for Meat Tacos)

Yields1 ServingPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Thick salsa that goes great on a tacos or served with fried meats and sausages.

 2 cups water
 2 roma tomatoes
 2 guajillo chiles
 10 dried Puya, Japones, or De Arbol Chilies
 3 large cloves garlic
 1 teaspoon salt

Bring the water to a boil in a small pot over medium heat, add the tomatoes, and simmer for 5 minutes. Transfer the tomatoes to a bowl to cool. Reserve the cooking water.


While the tomatoes are cooking, stem the chiles. Remove the stems and seeds from the guajillo chiles and tear into small pieces. soak all of the chiles in the tomato cooking water for about 45 minutes, or until soft.


When the chiles are soft, drain them (reserve the soaking water) and place in a blender, along with the garlic and salt. Peel the tomatoes and add them and any juices to the blender. Puree the salsa until smooth: some chile seeds will still be visible. THe salsa will be thick, so you may want to add up to 1/4 cup of the reserved soaking water.