Guajillo Chile-Lime Sauce

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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5 guajillo chiles, seeds and stems removed, chopped
1 sweet onion, diced
3 cloves garlic, minced
1-1/2 cups chicken stock
1 small can chopped tomatoes
2 oz. white wine
2 limes, juiced
salt and pepper
1 Tbsp. olive oil


Combine all ingredients. Refrigerate when not using.

Recipe courtesy of Chef Jon Bonnell, from Food Network TV.