Guajillo Chile 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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4 ounces dried Guajillo chiles
1 tsp dried oregano
1/4 tsp black pepper
1/8 tsp ground cumin
6 cups water
1 tsp salt
3 Tbsp sugar


Remove stems and seeds from chile, then rinse chiles. Place in a large bowl and cover with enough boiling water to cover completely. Soak for 30 minutes. Drain all the water. Place the chiles and spices in a food processor or blender with 1 cup of water. Process until it is the same consistency of a sauce adding more water as needed. You may not need all the water at this point. Pass the sauce through a fine strainer. Transfer sauce to a large pot, add any remaining water, and bring to a boil. Boil for 5 minutes to cook off any raw taste.