Ingredients for Guajillo Chili Sauce
- Garlic Cloves
- Dried Guajillo Chilies
- 1/2 teaspoon dried oregano
- Black Pepper
- Cumin
- Meat Broth
- Vegetable Oil
- 1/4 teaspoon salt (plus more to taste)
- Sugar
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How to Make Guajillo Chili Sauce
- Clean and stem 1 pound of guajillo chiles. Remove stems and seeds.
- Heat a large skillet over medium heat. Toast the chiles, turning occasionally, until fragrant and slightly darkened, about 5-7 minutes. Be careful not to burn them.
- Place toasted chiles in a heatproof bowl and cover with 4 cups of boiling water. Let them soak for at least 30 minutes, or until completely softened.
- Once softened, carefully transfer the chiles and soaking liquid to a blender. Add 1/2 cup of chicken broth, 1/4 cup of white vinegar, 2 cloves of minced garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of salt.
- Blend until completely smooth. You may need to do this in batches.
- Strain the sauce through a fine-mesh sieve to remove any seeds or skins for a smoother consistency (optional).
- Return the sauce to a saucepan and bring to a simmer over medium heat. Cook for 15-20 minutes, stirring occasionally, until the sauce has slightly thickened.
- Taste and adjust seasoning with salt and vinegar as needed.
- Serve immediately or store in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
4g
Fat
2g
Carbs
0g
