Guajillo Chili Sauce
Transform your favorite dishes with the bold, smoky flavors of this authentic Guajillo Chili Sauce! Made from rehydrated guajillo chilies, aromatic garlic, sweet onion, and a touch of roasted tomato, this versatile Mexican condiment is perfect for enhancing tacos, enchiladas, grilled meats, or even roasted vegetables. Gently toasted chilies infuse the sauce with a deep, earthy heat, while cumin, oregano, and a splash of vinegar add layers of complexity and tang. Straining the blended mixture ensures a silky smooth texture, making this vibrant sauce a delightful addition to any meal. Ready in just 35 minutes, it’s the ultimate homemade recipe for adding a burst of rich flavor to your kitchen creations.
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Recipe Information
Ingredients
- 6 pieces Dried guajillo chilies
- 2 pieces Garlic cloves
- 0.5 pieces White onion
- 1 pieces Roma tomato
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Distilled white vinegar
Instructions
Remove the stems and seeds from the dried guajillo chilies and rinse them under cold water to remove any dust.
Heat a large skillet over medium heat and lightly toast the chilies for 1-2 minutes on each side until they become fragrant, being careful not to burn them.
Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for 10-15 minutes until they are soft.
While the chilies soak, heat 1 tablespoon of olive oil in the skillet and sauté the garlic cloves and onion until they are softened and slightly caramelized, about 4-5 minutes.
Add the Roma tomato to the skillet and cook for an additional 2-3 minutes until the tomato begins to break down. Remove from heat and set aside.
Once the chilies are soft, drain them and add them to a blender or food processor along with the sautéed garlic, onion, and tomato. Add 1 cup of the vegetable broth and blend until smooth.
Strain the blended mixture through a fine-mesh sieve into a bowl or pot to remove any chili skins or seeds, ensuring a smooth sauce.
Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat and pour in the strained sauce. Cook for 3-4 minutes, stirring occasionally.
Stir in the remaining 1 cup of vegetable broth, ground cumin, dried oregano, salt, black pepper, and distilled white vinegar. Allow the sauce to simmer for 5-7 minutes until it thickens slightly.
Taste and adjust seasonings as needed. Remove from heat and let the sauce cool slightly before using or storing.
Store in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
72 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 387 mg | 17% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.0 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
