Embark on a culinary adventure with our Zesty Guajillo Chili Sauce. This recipe promises an explosion of flavor with every spoonful, capturing the essence of Mexican heat in a bottle. Perfect for those who love to add a spicy kick to their meals!
Course Sauces, Stocks, and Accompaniments
Cuisine Mexican
Prep Time 30 minutesminutes
Cook Time 0 minutesminutes
Servings 8
Author N. Jay Sorensen, MBA RDN
Ingredients
6-8dried guajillo chiliesstemmed and seeded
2cupswaterfor soaking chilies
1medium onionchopped
2clovesgarlicminced
1teaspoonground cumin
1teaspoondried oregano
2tablespoonsapple cider vinegar
Saltto taste
Instructions
Soak the Chilies: Remove the stems and seeds from the guajillo chilies. Place them in a large bowl and cover them with 2 cups of warm water. Let them soak for about 15 minutes, or until they soften. This process rehydrates the chilies and makes them easier to blend.
Prepare the Sauce Base: In a blender, add the softened chilies along with the water they were soaked in. Add the chopped onion, minced garlic, ground cumin, dried oregano, and apple cider vinegar. Blend the mixture until it forms a smooth paste. The consistency should be similar to a thin puree; it will thicken upon cooking.
Cook the Sauce: Transfer the blended mixture into a medium-sized saucepan. Heat the sauce over medium heat, stirring occasionally. Allow the sauce to simmer gently for about 10 minutes. The sauce will gradually thicken. Avoid high heat as it may cause the sauce to splatter or burn.
Season: After the sauce has simmered, taste it and add salt as needed for flavor. The salt helps to enhance the other flavors in the sauce.
Adjust Consistency: If the sauce is thicker than desired, add a small amount of water, about 1 tablespoon at a time, until you achieve your preferred consistency.
Serve or Store: The sauce is now ready to be used in your favorite Mexican dishes. It can be stored in an airtight container in the refrigerator for up to a week. For longer storage, freeze the sauce in a suitable freezer-safe container.
Notes
Tips for Success:• When removing the seeds from the chilies, consider wearing gloves to avoid irritation from the chili oils.• The toasting of chilies can be included as an optional step before soaking to enhance their flavor. Toast them in a dry skillet over medium heat for 1-2 minutes per side, but be careful not to burn them.• If the sauce seems too spicy, adding a teaspoon of sugar or honey can help balance the heat.