Ratings4 out of 564 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesRandy6 years agoThe guajillos are the source of that deep brick-red color; had you used the 4 specified in the recipe your salsa would have looked like the photo. If you want to control the picante level, dispose of the seeds either before or after toasting the dried guajillos. But use all 4 specified in the recipe. Without the seeds a guajillo is very flavorful but quite mild. Also, you should be grilling the onions, tomatillos & jalapenos until charred (=black) to get the correct smokiness in the salsa.Pete6 years agoThis was very good but I don't understand how the picture above can look so red. Grilled onions are yellow. Grilled tomatillos are green. Maybe it's because I only used one toasted guajillo? The ones I toasted were very picante, even they're supposed to be only in the middle...
