Guajillo Sauce Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
10 mins
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Soaking Time
15 mins
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Servings
10
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Calories
12 kcal
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Course
Main Course, Condiments
Guajillo Sauce Recipe
Description
This Guajillo Sauce Recipe involves dry toasting dried guajillo peppers until slightly puffed and fragrant, then soaking them in hot water until soft. The softened peppers blend with sautéed onion and garlic cooked in olive oil, along with coarse sea salt and cumin, creating a thick sauce with concentrated flavors.
Adjust the sauce consistency by adding reserved soaking liquid or water. Straining the sauce is optional depending on texture preference. The resulting sauce balances the mild heat and smoky, fruity notes of guajillo peppers with savory garlic and onion undertones.
Use this sauce in various Mexican recipes as a marinade, condiment, or base for stews and tacos. Its deep red color and aromatic character contribute to many traditional dishes.
The sauce keeps refrigerated for about a week and can be frozen for longer storage.
Ingredients
- 10-12 dried guajillo peppers stemmed and seeded
- 1 teaspoon olive oil
- 1 onion small, chopped
- 4 cloves garlic chopped
- 2 teaspoons sea salt coarse
- 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.
Notes
- This recipe yields approximately 2.5 cups of guajillo sauce, with a serving size of 1/4 cup.
- Store the sauce in the refrigerator for up to 1 week.
- For longer preservation, freeze the sauce in suitable containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 12 kcal
% Daily Value*
| Calories | 12kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 466mg | 19% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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