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