What can I make with these chiles?
Almost everyone who buys dried chiles ends up with a bag that sits unopened, because every recipe wants a different one. Below are all 21 recipes. Tick one chile and only the salsas that use it stay; tick another and the list narrows to the ones using both.
What you have
Dried chiles
Fresh chiles
Canned chiles
Vegetables
Herbs
Spices
Seeds and nuts
Fruit
Fats
Liquids and acids
Dairy
Other
Nothing matches that search.
21 recipes
No salsa uses all of those together
Remove one to widen the search. Ingredients that would empty the list are dimmed in the panel, so you can keep ticking without hitting a dead end.
Why start from the chile
Most recipe sites assume you decide what to cook and then go shopping. With Mexican dried chiles it works the other way round: you buy a bag of guajillo because a recipe called for it, use four, and the rest lives in the cupboard for a year.
This page is built for that. Tick the guajillo and you will see every salsa on the site that actually uses it — not a list of things you would need to shop for again.
The dimmed ingredients
As you tick, some ingredients fade out: those are the ones that, added to your current selection, would leave no recipes at all. They keep you out of an empty list, and they teach you what genuinely goes with what. Tick morita and you will watch tomatillo fade while tomato stays.
How results are ordered
Salsas where your chiles are the main event come first, then the ones where they are a supporting player. Tick chile de arbol and taquera salsa — which is built on it — outranks a green salsa that only uses a couple. Beyond that, quicker recipes first.
Not sure what you have? The chile guide has photos-free plain descriptions of every one, and the substitution chart covers the case where the store was out.