Guajillo Chili Sauce
This guajillo chili sauce brings complex spicy, sweet, fruity and smoky notes, with just the right amount of heat. Use it for weeks on end on a wide variety of Mexican dishes, from breakfasts to dinners and snacks.
Servings: 3 cups
Calories: 70kcal
Ingredients
- 15 guajillo chilis stems and seeds removed
- 2 cups water more as needed
- 5 cloves garlic unpeeled
- ¼ small white onion
- 2 tablespoons to ¼ cup white distilled vinegar to taste
- 1-2 teaspoons kosher salt to taste
Instructions
- Heat a large cast iron skillet or comal over very high heat. Once the pan is smoking hot, place the chilis on in a single layer (work in batches) and toast for a few seconds on each side. The chilis should turn bright red and become pliable, but be careful not to let them burn. It can happen in a matter of seconds and will turn the chilis bitter.
- Transfer the chilis to a bowl and cover with about 2 cups of boiling water, or more as needed. Set aside and allow to soak for at least ten minutes.
- While the chilis are soaking, place the garlic cloves and whole piece of onion on the hot skillet, and turn until charred on all sides, about 8 minutes. Allow the garlic to cool, then remove the skins.
- Transfer the garlic, onion, chilis, about half of the water, vinegar and salt to a blender.
- Blend on high until nice and smooth, then taste and add more water, vinegar and salt as needed to adjust the seasoning and thickness. Continue blending until totally smooth.
- Transfer to a bowl or squeeze bottle and keep refrigerated for up to 2 months.
Notes
- Choose dried chiles that are pliable and not brittle, which is a good indicator of freshness.
- Removing the seeds and veins results in a milder, smoother sauce. Leaving them in adds more heat and texture.
- Start with less soaking liquid and add more gradually so you can control the thickness of the sauce.
- Use a mix of dried chiles, such as ancho or pasilla, for a more complex flavor.
- For longer storage, seal it in an airtight container and freeze for up to 6 months.
Nutrition
Calories: 70kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 800mg | Potassium: 361mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4636IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg
