Guajillo Sauce

Course: Sauce

Cuisine: Mexican

Prep Time: 3

Cook Time: 12

Resting Time: 15

Total Time: 30

Servings: people

Calories: 51kcal

Author: Platings and Pairings

This vibrant Guajillo Sauce is a smoky, earthy Mexican staple with just the right kick of heat - perfect for enchiladas, tacos, or marinades. Toasted guajillo peppers blend with garlic, onion, and warm spices into a velvety sauce that you’ll crave to have as a staple in your fridge!

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Equipment

Ingredients

12 dried guajillo peppers stemmed and seeded
1 Tablespoon olive oil
½ medium onion roughly chopped
4 cloves garlic smashed and peeled
1 teaspoon kosher salt plus more to taste
1 teaspoon oregano
¼ teaspoon cumin
Water

Instructions

Heat a large skillet over medium heat. Add the guajillo peppers and toast until fragrant and beginning to darken, 8-10 minutes.
Transfer the peppers to a bowl and cover with hot water. Let sit for 15 minutes to soften. Strain the water from the peppers, reserving it in a measuring cup.
Meanwhile, to the now empty skillet, add the olive oil. Heat over medium-high heat. Once hot, add the onion and cook for 2-3 minutes until it softens and becomes translucent.
Add the garlic and cook until fragrant, about 30 seconds.
Add the drained and softened peppers, onion and garlic, salt, oregano and cumin to a blender or food processor. Add 1/2 cup of the reserved pepper soaking liquid and process until smooth, adding more liquid if needed.
Taste and season with additional salt, to taste.

Notes

Storing

Store leftover guajillo sauce in an airtight container in the refrigerator for up to 1 week. Make sure to give the sauce a good stir before serving in case it has separated or thickened during storage.
While possible, I don’t recommend freezing this sauce as the freezing and thawing can alter the smooth consistency.

Tips and tricks

Always taste the guajillo sauce after blending the ingredients together. You may find that you want to adjust the flavor by adding more salt.
Adjust the consistency of the sauce to your liking. Stir in the reserved water or for a thinner sauce.
Chill the sauce for about 15 minutes before serving if you want to enjoy it in chilled grain bowls or salads or turn it into a cold dip (mixed with mayo or yogurt). Chilling it will naturally thicken the sauce and cause the flavors to meld together and intensify.
Stir leftover guajillo sauce with additional liquid (if needed) as a way to adjust the consistency - especially helpful when the sauce has thickened in the fridge and you don’t want to dilute the flavor with plain water. The reserved water can be stored in a separate airtight container or jar in the fridge for a few days.
Make a double batch of guajillo sauce by simply doubling the ingredients called for in this recipe, if needed.
Wear gloves when handling dried chiles to avoid skin irritation.
Strain the sauce for a silkier texture - ideal for serving with enchiladas.
Balance bitterness with a pinch of sugar or a splash of vinegar.

Variations

Kick of spice - Leave seeds in the peppers, add a jalapeno pepper, or a dash of cayenne pepper.
Smokier - Char the onions and garlic before blending. You could also use roasted garlic in this sauce.
Tangy - Stir in lime juice or apple cider vinegar for a tangy twist.
Creamy sauce - Blend this sauce with ¼ cup soaked raw cashews to keep this sauce vegan-friendly or add yogurt, mayo, or sour cream, similar to this poblano cream sauce.
Flavorful liquid base: Use chic

Nutrition