Guillo chileDried chile, deseeded and destemmed, weighed for measurement~3-4 ozest.
Bola chile (also called cascavel)Dried chile, deseeded and destemmed, weighed to match the guillo chile weight~3-4 ozest.
Tomato2
Garlic1
Salt1 tsp
Capsicum extract (hot pepper extract)Pure chili extract at 1 million Scoville units, optional drops to adjust heat level10
Steps
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1
Prepare both chile varieties: guillo and bola. Deseed and destem each, then weigh them to ensure equal amounts for a fair comparison.
2
Rinse the chiles, then boil them for about 10 minutes.
3
Allow the cooked chiles to steep and cool for about 10 minutes while discussing their individual characteristics.
4
Once cooled, use a blender or molcajete to grind the chiles into a fine paste, incorporating the entire chile including the skin for full flavor extraction.
5
For each salsa, add 2 tomatoes and 1 garlic clove to the blended chile mixture, season with 1 teaspoon of salt, and blend until completely smooth, about 1 to 1 minute 20 seconds.
6
Taste both salsas and note the flavor differences: guillo version should be smoother and creamier; bola version should be more earthy, rustic, and nutty.
7
Optional: to add heat, incorporate capsicum extract in 3–4 drop increments, stir well, and taste until desired spice level is reached.
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