Guajillo chili sauce is made with mild dried chili with a fruity flavor. It is one of the most popular chilis in Mexico to prepare sauces. In this recipe, the chiles are not roasted like in many other salsa recipes, which allows the flavor of the guajillo to come through.
It is usually intensely red in color, slightly spicy, and its flavor is mild and pleasant. There are also different varieties with different levels of spicy.
This is a versatile sauce that goes well with many Mexican (and not Mexican) dishes. Try this guajillo chili sauce on tacos, enchiladas, chicken, scrambled eggs, etc.
2 cloves of garlic
1 teaspoon of cumin
Salt to taste
Using a damp kitchen towel, wipe the dust off the peppers. Remove the stems, seeds, and veins from the guajillo chili.
Add 4 cups of water and the cleaned peppers to a pot.
Put the lid on and bring to a boil. Turn off the heat, leaving the peppers inside. Wait 5 minutes or until chiles are pliable. Discard the water.
Rinse the pot and set aside until ready to use again.
In a blender, add the rehydrated guajillo peppers, garlic, onion, cumin, and salt.
Add 4 1/2 cups of water to the blender. Blend until smooth. Strain the sauce.
Return the sauce to the pot and bring to a boil. Boil for 5 minutes. If you need salt, add it to your liking.
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