Salsa for Tortas Ahogadas ️

Ingredients

• 5 pieces Dried Guajillo Chilies (Stems removed, seeds kept, rinsed)
• 2 cups Water (Enough to cover chilies)
• 1 tsp Cumin Seeds (Toasted lightly)
• 1 tbsp Sesame Seeds (Lightly toasted)
• 1/2 tsp Whole Black Peppercorns (Crushed)
• 2 cloves Garlic (Peeled)
• 1/4 cup White Onion (Roughly chopped)
• 1 piece Bay Leaf (Dried)
• 1/4 cup Low‑Sodium Chicken Broth (Can substitute vegetable broth for vegetarian version)
• 2 pieces Whole Cloves (Whole, for aromatic depth)
• 1/2 tsp Dried Oregano (Mexican oregano preferred)
• 1/2 tsp Salt (Adjust to taste)
• 1 tbsp Fresh Lime Juice (About half a lime, freshly squeezed)

Instructions

1. Prep Chilies

   Remove the stems from the dried chilies, keep the seeds, and rinse them under cold water to remove dust.

   Time: PT2M

2. Boil Chilies

   Place the chilies in a medium saucepan, add 2 cups of water, bring to a boil, then reduce to a gentle simmer and cook for 7 minutes.

   Time: PT7M

   Temperature: 100°C

3. Drain

   Turn off the heat and carefully drain the chilies, reserving a splash of the cooking liquid for blending if needed.

   Time: PT1M

4. Combine Ingredients

   Transfer the boiled chilies to the blender. Add cumin seeds, toasted sesame seeds, crushed peppercorns, garlic cloves, chopped onion, bay leaf, chicken broth, whole cloves, dried oregano, salt, and lime juice.

   Time: PT2M

5. Blend

   Blend on high for about 30 seconds, scraping the sides as needed, until the salsa is smooth but still has a slight texture. No need to strain.

   Time: PT1M

6. Serve or Store

   Transfer the salsa to a serving bowl. It can be served warm or at room temperature with tacos, grilled meats, or as a dip.

   Time: PT1M

Nutrition Facts

Calories

30

Protein

1g

Carbohydrates

4g

Fat

1g

Fiber

1g

Ingredient Substitutions

• Instead of Dried Guajillo Chilies: Dried Ancho Chilies, Dried Pasilla Chilies
• Instead of Cumin Seeds: Ground Cumin
• Instead of Sesame Seeds: Pumpkin Seeds
• Instead of Whole Black Peppercorns: Ground Black Pepper
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of White Onion: Yellow Onion
• Instead of Bay Leaf: None
• Instead of Low‑Sodium Chicken Broth: Vegetable broth
• Instead of Whole Cloves: Ground Clove (pinch)
• Instead of Dried Oregano: Italian Oregano
• Instead of Salt: Sea Salt
• Instead of Fresh Lime Juice: Lime zest + a splash of water

Equipment Needed

• Medium Saucepan
• Blender
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Wooden Spoon
• Serving Bowl

Critical Steps — Do Not Skip

• Boiling the chilies for exactly 7 minutes to achieve the right texture
• Blending until smooth but not over‑processing, preserving a slight bite

Chef Tips from the Video

• Toast the chilies briefly before boiling for a smoky depth.
• Use fresh lime juice at the end for brightest acidity.
• If you prefer a smoother texture, pass the blended salsa through a fine‑mesh sieve, though the original recipe skips this step.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a sealed jar for up to 1 month; thaw in the fridge before use.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The salsa improves after resting for 30 minutes as flavors meld.
• Make the salsa a day ahead and store refrigerated; bring to room temperature before serving.

Frequently Asked Questions