Just received these bad boys from mi primo in Southern California.
I now have so many chilis in my kitchen that I’m running out of room to stash them!
I tend to hoard the coveted smokey/fruit/spicy chilis since they are IMPOSSIBLE to find in BA.
A big thanks to everyone who has sent them. Really.
I’ve started weekly dinner parties at my apartment with friends as an attempt to try out new dishes, presentation, timing, etc.
Last week we had Mexican- carnitas, avocado orange salsa, garlic black beans, citrus cabbage salad, homemade tortillas and A DYNAMITE guajillo salsa.
I love how my best dishes are me having NO IDEA what I’m doing in the kitchen and somehow a magical tasting creature comes alive.
This was one of those nights mostly because of the succulent tender pork and guajillo salsa.
Guajillo Salsa ::
- 4 guajillo chilis
- 1 serrano chili, from my garden!
- tablespoon of honey
- juice of one lime
- 1 onion
- 1 big garlic clove
- pork drippings
- 1-2 cups of water
Quickly toast the guajillo chilis in a dry skillet til aromatic and submerge under boiling water for 30ish minutes.
Remove the stem and seeds and pour the soaking liquid, chilis, and other ingredients in a blender or food processor and puree until smooth.
Add a big dash of salt, puree, and taste.
If it’s still super earthy add another squeeze of honey and lime. If it’s too spicy add a bit of water.
Cilantro would have been a nice addition but sadly mi novio is a hater.
This was SPECTACULAR. So spectacular that there may have been plate licking.
I highly suggest it with fried eggs, choripan, crackers with cream cheese, beans & rice.