Guajillo Sauce


Guajillo peppers Water Garlic Onion Cumin Salt Olive oil

Remove stems and seeds


Be sure to discard as many of the seeds as you can. If there are any veins, remove those too. Some people will toast the chile before doing this.

Rehydrate the chiles


Add water to a stock pot and bring to a boil. Turn the heat off, leaving the peppers inside. Wait until the chiles are pliable and discard the water.

Blend until smooth


Add the chiles, water, onion, and garlic to the blender, then blend until smooth.

Strain the sauce


With the back of your cooking spoon, push out as much of it. Discard any bit and pieces left in the strainer.

Boil the sauce


The strained sauce goes back into the pot and gets boiled. To freeze, you need the sauce to cool.



You can also add vegetables for a more complete meal. Serve with corn tortillas, refried beans, or Mexican rice.

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