Guajillo Sauce Recipe

• servings: 10 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

10-12 dried guajillo peppers (stemmed and seeded)

1 teaspoon olive oil

1 small onion chopped

4 cloves garlic chopped

2 teaspoons coarse sea salt

½ teaspoon cumin

Water as needed

Directions

Toast

Dry toast the dried guajillo peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.

Water

Cool, then set them into a heavy bowl with enough hot water to cover them.

Soak

Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.

Reserve 1 cup of the dark soaking water, if desired.

Onion

In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until it becomes translucent.

Garlic

Add the garlic and cook another minute, until you can smell the garlic.

Spices

Add them to the food processor along with the sea salt and cumin.

Process

Pour in the reserved soaking liquid and process to form a sauce. It will be very thick at this point. Or, use water to thin it out.

Thin

Add in more water, a half cup at a time, until you achieve your desired consistency.

Serve

Strain, if desired, and serve as needed.

Nutrition

• Calories: 12 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Sodium: 466 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g