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Guajillo Sauce in a bowl with a spoon inside.
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4.59 from 12 votes

Guajillo Sauce

Guajillo Sauce is the start to many amazing and authentic Mexican food recipes. It makes everything great on your plate.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Lunch or Dinner
Cuisine: Mexican
Servings: 2 cups
Calories: 35kcal


  • Blender
  • Stock pot
  • Kitchen scissors


  • 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


  • 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.


For a thicker sauce, cook the sauce longer.  
For a less spicy sauce, add 1 tomato to the blender. 


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