Guajillo chilli sauce

Here’s a smoky, tangy and vibrant Guajillo chilli sauce that is perfect with tacos, enchiladas, tamales and many other Mexican recipes.

What are Guajillo chillies

Guajillo chilli is the dried form of mirasol chilli, and is and is one the most commonly used dried chilli in Mexican cuisine. These chillies have a mild spice level and a delicate smoky flavour.

I buy Guajillo chillies in bulk from Amazon or from my local Latin grocery store and use them in a variety of dishes.

What does this sauce taste like

Garlicky 

Moderately spicy

Lightly smoky

Vibrant-red 

Flavourful 

and, Extremely versatile

The perfect combination of salt, spice, acid and sweetness is the secret to this terrific sauce.

How to make it

To a small saucepan, add:

about 55g of of Guajillo chillies (stems cut off and the chilli cut into 2 inch pieces)

3 whole garlic cloves (skin peeled)

3 teaspoon salt

1 teaspoon coconut sugar

½ teaspoon cumin powder

½ teaspoon dried oregano 

2 tablespoon apple cider vinegar

and, 330 ml water.

Bring this to a boil and let it simmer for about 30 minutes.

Transfer to a blender. Add 2 tablespoon lemon juice blend until smooth. 

Serving suggestions

Drizzle over tacos, enchiladas, tamales, spread over cut slices of sandwiches, add to soups, stews, salsa or brush on vegetables before grilling. There are many ways you can use this versatile sauce. Let me know your preferred way of using this sauce in the comments.

Storage instructions

Transfer the guajillo chili sauce to an airtight container and store in the fridge for up to a week.

If stored in freezer friendly containers or ice cube trays, the sauce stays good for up to a month.

If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you! 

Recipe