Salsa verde con chile guajillo

I was walking through the veggie aisles at our fancy supermarket in town and saw really pretty, big, tomatillos. This is important because usually they are tiny, dirty and not abundant, so if you really want to make a green salsa you're kind of stuck with the sub-par 6 tiny little tomatillos they have.

Of course, since they caught my attention I ended up bringing 3 of them home. The first one I cut up in chunks and had in a salad, and I was surprised at how apple-y it tasted and felt. Green, bitter apples are not my cup of tea, so the other 2 hung out in the fridge for a couple of days until this morning, when I decided I needed to make a salsa or they would go to waste.

So, 7 am. No planning whatsoever. Something magical happened in my just-out-of-bed state because this is possibly my favorite salsa ever (that I have ever made personally).

These are the ingredients I had in the pantry and fridge and threw together:

2 medium-sized tomatillos, peeled and in chunks
1 dried guajillo chile
1/2 medium onion, in 2 parts
2 garlic cloves, peeled
2 tsp chicken bouillon powder
5 sprigs of cilantro (I only had the one you squeeze out of a tube, and used about 2 tsp, fresh is better though!)
salt and pepper to taste


Bring the tomatillos, guajillo chile and one of the onion parts to a boil. Let boil for 15-20 minutes, until the tomatoes are broken down. Transfer the boiled tomatoes, chile and onion with a slotted spoon into a blender.

Add the other onion part, garlic, chicken bouillon powder, cilantro and about 1/3 cup of the hot water from the pot. Sprinkle with salt and pepper to taste. Let everything cool inside the blender for about 5 minutes, otherwise you'll be wiping salsa off the ceiling.

Place the lid on the blender and pulse slowly at first, then finish blending to your desired salsa consistency. For this type of sauce I would recommend to go less chunky.

It was so good! We ate it with our eggs for breakfast, and had it with thin-cut steak (milanesa) for lunch. Eating with salsas this way is very common in Mexico, so it was a nice homey meal to us :) Please note though, it is a little bit spicy, I would say medium, but it depends on the spiciness of the chile you use!

Bruno really liked it too, check the Brunometer out:

8.9 / 10

We'll have it as a snack with chips, and on a quesadilla for dinner. I should cook before 7 am more often!!