Guajillo Sauce
Guajillo Sauce is the start to many Mexican dishes. From enchiladas to chilaquiles and more, you will love the smoky and mildly spicy flavors of this tasty sauce. Best part, it’s easy to make!
Servings: 2 cups
Calories: 70kcal
Equipment
- Blender
- Stock pot
- Kitchen scissors
Ingredients
- 10 guajillo peppers
- 6 cups water (to rehydrate chiles)
- 2 cloves garlic
- ¼ onion
- 1 teaspoon cumin (ground or whole)
- 1 teaspoon salt (or to taste)
- 2 cups water (to blend)
Instructions
- With a damp paper towel, wipe off any dust on the peppers.
- Remove the stems, seeds, and veins of the guajillo peppers
- Add 6 cups water and add the onion and garlic.
- Put the lid on, and bring to a boil.
- Add the guajillo peppers.
- Use a fork or tongs to submerge the chiles completely.
- Turn heat off, leaving the ingredients inside.
- Wait for 5 minutes, or until the chiles are pliable.
- Discard the water.
- To a blender, add the rehydrated peppers, garlic, onion, cumin, and salt.
- Add 2 cups water to the blender.
- Blend until smooth.
- Carefully strain the sauce into a large bowl, using the back of a spoon.
- Taste for salt.
- Store in the fridge until ready to use.
Video
Notes
If you are not using the sauce immediately, add a splash of vinegar to make it last longer.
Storing Instructions
Place in an airtight container and store in the fridge for up to 5 days. To freeze, place in an sealable freezable bag, removing as much air as possible. It lasts up to 5 months in the freezer. Thaw and use as normal.
Nutrition
Calories: 70kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1229mg | Potassium: 377mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4649IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 2mg