Flavorful Guajillo Chili Sauce
Guajillo Chili Sauce is a smooth, vibrant blend made from dried guajillo peppers, garlic, onion, and aromatic spices. With its rich red color and tangy, mildly smoky taste, it highlights the depth of Mexican culinary traditions while offering a balance of warmth and subtle complexity in every spoonful.
Equipment
- Medium saucepan or skillet
- Blender or food processor
- Strainer (optional, if you prefer smooth sauce)
- Knife and cutting board
- Measuring spoons & cups
Ingredients
- 6 –8 dried guajillo peppers stemmed and seeded
- 1 tablespoon olive oil
- 4 cloves garlic peeled
- 1 medium onion peeled and sliced
- ½ cup white vinegar
- 1 teaspoon sugar
- 2 cups warm chicken or vegetable broth
- 1 teaspoon salt adjust to taste
- 1 teaspoon cumin seeds or ground cumin
- 1 teaspoon dried oregano Mexican oregano preferred
Instructions
- Keep peppers in a hot water bowl and cover them for about 15–20 minutes until they are softened. Drain them, reserving a bit of the soaking liquid, and set aside.
- Heat olive oil in a skillet over medium heat. Add the cumin seeds and toast them for 30 seconds until fragrant. Stir in the sliced onion and garlic cloves, cooking until golden and softened.
- Transfer the softened guajillo peppers, sautéed onion and garlic, vinegar, sugar, oregano, and warm broth into a blender. Blend until smooth and silky, adding a splash of the pepper soaking liquid if the sauce feels too thick.
- Pour the blended sauce back into the skillet. Simmer gently for 10–12 minutes, stirring occasionally. Add salt to taste and adjust the consistency with extra broth if needed.
- Let the sauce rest for a few minutes to deepen in flavor. Use it as a marinade, spoon it over grilled meats, or serve it alongside roasted vegetables.