Salsa de Arbol y Guajillo

Salsa de Arbol y Guajillo
Add a spoonful to your tacos..and delicious on scrambled eggs
3 Tb sesame oil
1 handful of dried arbol chilli (about 20g), stems popped off
3 garlic cloves, peeled
1 dried guajillo chilli, stem popped off
3 tomatoes, stemmed
1 800g can of La Costeña tomatillos, drained
¼ cube, vegetable bouillon
½ tsp ground cumin
¼ tsp oregano (Mexican is preferable)
2 tsp sugar
Salt to taste


In a wok or large saucepan, heat the garlic and oil for about 1 minute, and then add the dried chillis.

Cook until the arbol starts to brown and then add the tomatoes and tomatillos. Cook for about 8 minutes, add the bouillon, cumin and oregano and cover to keep heat in (to soften the tomatoes). Cook another 5-8 minutes, stirring periodically (keep lid on when not stirring) and add sugar and salt. Remove from heat, but keep lid on for about another 5 minutes, then remove lid and cool for another 5 minutes.

Place mixture into a blender or food processor and puree thoroughly (should have chilli specks present).

Makes about 3 cups

Products used in this recipe

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