Guajillo Sauce Recipe
This homemade guajillo sauce recipe is perfect for any Mexican dishes, from tamales and enchiladas to soups, tacos, meats and more. It's so easy to make.
Servings: 10
Calories: 12kcal
Ingredients
- 10-12 dried guajillo peppers stemmed and seeded
- 1 teaspoon olive oil
- 1 small onion chopped
- 4 cloves garlic chopped
- 2 teaspoons coarse sea salt
- ½ teaspoon cumin
- Water as needed
Instructions
- Dry toast the dried guajillo peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.
- Cool, then set them into a heavy bowl with enough hot water to cover them.
- Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.
- Reserve 1 cup of the dark soaking water, if desired.
- In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until it becomes translucent.
- Add the garlic and cook another minute, until you can smell the garlic.
- Add them to the food processor along with the sea salt and cumin.
- Pour in the reserved soaking liquid and process to form a sauce. It will be very thick at this point. Or, use water to thin it out.
- Add in more water, a half cup at a time, until you achieve your desired consistency.
- Strain, if desired, and serve as needed.
Video
Notes
Makes about 2-1/2 cups.
Serving = 1/4 cup.
Keeps about 1 week in the refrigerator. Freeze it for longer storage.
Serving = 1/4 cup.
Keeps about 1 week in the refrigerator. Freeze it for longer storage.
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 466mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg