Guajillo Chili Sauce Recipe

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

How to Make Guajillo Chili Sauce

1. Clean and stem 1 pound of guajillo chiles. Remove stems and seeds.
2. 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.
3. 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.
4. 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.
5. Blend until completely smooth. You may need to do this in batches.
6. Strain the sauce through a fine-mesh sieve to remove any seeds or skins for a smoother consistency (optional).
7. 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.
8. Taste and adjust seasoning with salt and vinegar as needed.
9. Serve immediately or store in an airtight container in the refrigerator for up to a week.