Guajillo Chile Salsa Recipe

Ingredients

• 16guajillo chiles (also called chile cascabel ancho)
• 4 clovesgarlic
• 15 g (¼ cup)chopped coriander
• 710–950 ml (3–4 cups)water
• 30 ml (2 tablespoons)cooking oil
• to tastesalt

Instructions

1. 1

   Prepare the chillies

   Remove and discard the stems, seeds and veins from the guajillo chillies.

2. 2

   Peel the garlic

   Peel the garlic cloves.

3. 3

   Chop the coriander

   Chop the coriander; the stems can be used too.

4. 4

   Combine ingredients

   Put all the ingredients in a pan.

5. 5

   Cover with water

   Add just enough water to cover the ingredients, about 4 cups.

6. 6

   Bring to boil

   Bring the water to the boil, then turn the heat down to low.

7. 7

   Simmer briefly

   Simmer for 1 minute, then turn off the heat.

8. 8

   Soak the chillies

   Leave the ingredients to soak for 15 minutes so the dried chillies can rehydrate.

9. 9

   Blend the mixture

   Pour all the ingredients into a blender, along with 2 cups of the soaking water.

10. 10

    Blend until smooth

    Blend for about 2 minutes until smooth, adding a little water if needed to help it blend.

11. 11

    Strain the salsa

    Strain the mixture into a mixing bowl and discard the paste left in the strainer.

12. 12

    Fry the salsa

    Heat 2 tablespoons of cooking oil in a saucepan over medium heat. Add the strained salsa and 1 teaspoon of salt.

13. 13

    Adjust consistency

    Turn the heat to low and add up to 1 cup of soaking water to reach your preferred consistency.

14. 14

    Simmer to thicken

    Simmer for 30 minutes, until the salsa thickens and darkens in colour.

15. 15

    Season to taste

    Taste the salsa and add more salt if needed.

What is guajillo chile salsa?

Guajillo chile salsa is a Mexican sauce made from dried guajillo chillies, which are known for a mild heat and fruity, complex flavour. This version is described as Guanajuato-style and builds its flavour by briefly simmering and soaking the chillies before blending.

Straining the blended mixture and simmering it with oil gives the salsa a smooth finish and a more concentrated taste. It is versatile enough for tacos, enchiladas, chicken, eggs or cactus salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 38 calories, 0g protein, 7g carbs, 0g fat.

The chillies provide most of the carbohydrates, while the cooking oil contributes most of the fat; the recipe has very little protein. For a more balanced plate, serve the salsa with a protein-rich main and vegetables, and add a modest portion of a starchy side if desired.

Preparing the chillies

Stems, seeds and veins: remove these before cooking, as directed, and discard them. Opening the chillies also helps them soften evenly in the water.

Soaking water: keep some of it after the chillies rehydrate. The recipe uses 2 cups for blending, with up to 1 cup more added later to adjust the salsa.

Blending and straining

Smooth texture: blend the softened chillies, garlic and coriander for about 2 minutes. If the mixture is too thick to move freely, add a little water to help it blend.

Straining: push the mixture through a strainer into a bowl, then discard the paste left behind. This step removes coarse bits for a smoother sauce.

The final simmer

Low heat: once the strained salsa and oil are combined, keep the pan at a low simmer for 30 minutes. Stir as needed to help prevent sticking.

Doneness: the salsa should thicken and darken in colour during this time. Add soaking water gradually if it becomes thicker than you want.

Seasoning and consistency

Salt: the method adds 1 teaspoon before simmering, then calls for tasting and adding more if needed. Adjust at the end, since the flavour becomes more concentrated as the salsa cooks.

Water: add it in small amounts rather than all at once. That makes it easier to stop at a consistency that suits your dish.

What to serve it with

Tacos and enchiladas: spoon the salsa over the filling or serve it alongside so each person can add as much as they like. It also pairs well with chicken.

Eggs and cactus salad: use it as a topping for scrambled eggs or as a dressing-style addition to cactus salad. A little at a time lets you balance its flavour with the rest of the plate.

Recipe notes & tips

• Use the chilli stems, seeds and veins only as directed: remove and discard them before cooking.
• Keep the coriander stems if you like, as the recipe allows them to be used.
• Reserve the soaking water so you can use it for blending and adjusting the finished salsa.
• Add water a little at a time when blending to avoid making the salsa too thin.
• Taste for salt after simmering, when the salsa has had time to thicken and its flavour has concentrated.

Variations

• More heat: leave some chilli seeds in if you prefer a hotter salsa.
• Thicker sauce: use less soaking water when adjusting the consistency.
• Smoother finish: strain the salsa carefully and press it through the strainer.
• Coriander-free: omit the coriander for a simpler chilli-and-garlic flavour.
• Serving idea: spoon the salsa over scrambled eggs for a quick meal.

Common mistakes to avoid

• Skipping the soak: the dried chillies need 15 minutes in the hot water to rehydrate before blending.
• Adding all the water at once: add it gradually so you can control the final consistency.
• Blending for too little time: blend for about 2 minutes to make the mixture smooth.
• Leaving the salsa on high heat: simmer it on low for 30 minutes to thicken without scorching.
• Forgetting the final taste: check the salt after simmering and add more if needed.

How to store

Cool the salsa, then store it in a covered container in the fridge for up to 4 days. Reheat gently in a saucepan, stirring and adding a splash of water if it has thickened in storage.

Frequently asked questions