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Learn more about guajillo peppers here.
Let’s talk about how we make guajillo sauce, shall we?
Guajillo Sauce Ingredients
10-12 dried guajillo peppers (stemmed and seeded)
1 teaspoon olive oil
1 small onion, chopped
4 garlic cloves, chopped
2 teaspoons coarse sea salt
˝ teaspoon cumin
Water as needed
How to Make Guajillo Sauce – the Recipe Method
First, dry toast the dried guajillo peppers in a skillet over medium high heat. Toast them a couple minutes per side, until they start to puff up slightly.
Cool, then set them into a heavy bowl with enough hot water to cover them. You shouldn’t need more than a few cups of water.
Let them soak for 20 to 30 minutes, or until they become very soft. Some dried chiles can soften in 15 minutes or less. Remove them and place them in a blender or food processor. Reserve 1 cup of the dark soaking water, if desired.
Heat the olive oil in the same heated pan. Cook the onion about 3 minutes, or until it becomes translucent.
Add the garlic and cook another minute, until you can smell the garlic.
Add them to the food processor along with the sea salt and cumin.
Pour in the reserved soaking liquid and process to form a sauce or smooth puree. It will be very thick at this point. Or, use water to thin it out.
Add in more water, a half cup at a time, until you achieve your desired consistency.
Strain, if desired, and serve as needed.
Let’s talk about how we make guajillo sauce, shall we?
Guajillo Sauce Ingredients
10-12 dried guajillo peppers (stemmed and seeded)
1 teaspoon olive oil
1 small onion, chopped
4 garlic cloves, chopped
2 teaspoons coarse sea salt
˝ teaspoon cumin
Water as needed
How to Make Guajillo Sauce – the Recipe Method
First, dry toast the dried guajillo peppers in a skillet over medium high heat. Toast them a couple minutes per side, until they start to puff up slightly.
Cool, then set them into a heavy bowl with enough hot water to cover them. You shouldn’t need more than a few cups of water.
Let them soak for 20 to 30 minutes, or until they become very soft. Some dried chiles can soften in 15 minutes or less. Remove them and place them in a blender or food processor. Reserve 1 cup of the dark soaking water, if desired.
Heat the olive oil in the same heated pan. Cook the onion about 3 minutes, or until it becomes translucent.
Add the garlic and cook another minute, until you can smell the garlic.
Add them to the food processor along with the sea salt and cumin.
Pour in the reserved soaking liquid and process to form a sauce or smooth puree. It will be very thick at this point. Or, use water to thin it out.
Add in more water, a half cup at a time, until you achieve your desired consistency.
Strain, if desired, and serve as needed.
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