Guajillo Sauce
Guajillo Sauce is the start to many amazing and authentic Mexican food recipes. It makes everything great on your plate.
Servings: 2 cups
Calories: 35kcal
Equipment
- Blender
- Stock pot
- Kitchen scissors
Ingredients
- 10-12 guajillo peppers
- 4 cups water (to rehydrate chiles)
- 2 cloves garlic
- ¼ onion
- 1 tspn cumin
- 1 tspn salt (or to taste)
- 2 cups water (to blend)
- 1 tablespoon olive oil
Instructions
- With a damp paper towel, wipe off any dust on the peppers.
- Remove the stems, seeds, and veins of the guajillo peppers
- Add 4 cups water and the cleaned peppers to a stock pot.
- Put the lid on, and bring to a boil.
- Turn heat off, leaving the peppers inside.
- Wait for 5 minutes, or until the chiles are pliable.
- Discard the water.
- Rinse the pot and set aside until ready to use.
- To a blender, add the rehydrated peppers, garlic, onion, cumin, and salt.
- Add 2 cups water to the blender.
- Blend until smooth.
- Heat olive oil in the stock pot.
- Add a strainer over the stock pot.
- Carefully strain the sauce into the pot, using the back of a spoon.
- Be very careful. It can splatter.
- Bring to a simmer.
- Cook the sauce for 8-10 minutes.
- Stir occasionally.
- Taste for salt.
Notes
For a thicker sauce, cook the sauce longer.
For a less spicy sauce, add 1 tomato to the blender.
Nutrition
Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 183mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2320IU | Vitamin C: 3.7mg | Calcium: 27mg | Iron: 0.9mg