Guajillo sauce gets its red color and rounded chile flavor from whole dried peppers. A small measure of Savory Dust supports the chiles with cumin and warm spice. Brief toasting, fresh blending water and a sieve keep the finished sauce smooth without hiding its character. Allow 50 minutes, including a 20-minute chile soak.
Make it with Savory Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
Ingredients
8 medium dried guajillo chiles, about 2 ounces (55 g) before removing stems and seeds
Hot water to cover the chiles for soaking, discarded after soaking
2 tablespoons (30 ml) neutral oil, divided
1/2 cup (120 ml) chopped white onion
2 medium garlic cloves, chopped
2 cups (480 ml) fresh water, divided, plus a little more to thin if needed
2 level teaspoons (10 ml) Savory Desert Dust, plus up to 1/2 teaspoon (2.5 ml) if needed
Directions
Clean and briefly toast. Wipe the guajillos clean. Remove stems, split them open and shake out seeds. In a dry skillet over medium-low heat, press flat pieces down for about 10 seconds per side, just until fragrant. Work in batches; discard any blackened pieces.
Soften the chiles. Put the toasted chiles in a heatproof bowl and cover with hot water. Weight with a small plate and soak for about 20 minutes, until pliable. Drain and discard the soaking water.
Cook the aromatics. Heat 1 tablespoon oil in a medium saucepan over medium-low heat. Cook the onion for 5 minutes, stirring, until softened. Add garlic and cook for 30 seconds. Remove from heat.
Blend and strain. Blend the drained chiles, onion, garlic, 1 1/2 cups fresh water and 2 teaspoons Savory Dust until smooth. Let hot ingredients cool enough for your blender's instructions; never seal steaming liquid in a bullet blender. Press through a fine-mesh sieve, discarding tough skins.
Fry and simmer. Heat the remaining oil in the saucepan over medium heat. Carefully add the puree; it may splatter. Stir for 3 minutes, then add the remaining 1/2 cup water. Simmer gently for 10 minutes, stirring. Thin with water if needed and taste before adding up to 1/2 teaspoon more Dust.
Yield: About 2 cups; 8 servings of 1/4 cup.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Guajillos give the sauce a rounded dried-chile flavor and deep red color. Savory Dust adds cumin, a little date sweetness and supporting spice. This version contains no tomato or cream. Spoon it over roasted cauliflower, cooked pork, grilled vegetables or tacos, or use it as a red chile sauce for an enchilada recipe.
HOW DO I CHOOSE AND PREPARE THE DRIED CHILES?
Look for dried guajillos with a reddish-brown color and some flexibility, rather than peppers that crumble into dust. Wipe away surface dust, remove the stem and split the pepper to shake out the seeds. Gloves are useful when handling chiles; keep your hands away from your eyes and wash well afterward.
WHY CAN GUAJILLO SAUCE TASTE BITTER?
Scorched chiles and over-browned garlic can make the sauce harsh. Toast only until fragrant, not black, and keep the garlic's cooking time short. This recipe discards the soaking liquid and blends with fresh water, which avoids carrying bitter soaking water into the sauce. Strong burnt flavors are better prevented than covered with extra sugar.
DO I HAVE TO STRAIN IT?
Straining removes tough chile skins that a home blender may leave behind. Press the puree through a fine-mesh sieve with a spoon and scrape the smooth sauce from the underside. Stop when mostly dry skins remain. If it will not move through, stir in a spoonful of the measured fresh water rather than forcing the skins into the sauce.
IS GUAJILLO SAUCE HOT, AND CAN I USE A DIFFERENT CHILE?
Heat varies between peppers and batches, so taste a small amount before serving. Guajillos are the defining ingredient here; ancho, pasilla and hot chiles produce different flavors and heat levels. Replacing them makes a different red chile sauce. For this recipe, keep the guajillo base and offer extra heat separately at the table.
HOW SHOULD I STORE AND REHEAT THE SAUCE?
Refrigerate promptly in a shallow, covered container at 40°F (4°C) or below; use within 4 days. Freeze portions for up to 2 months for best quality. Thaw in the refrigerator. Reheat while stirring until boiling throughout, adding water as needed. This sauce is not for canning or pantry storage.
IS THIS SAUCE VEGETARIAN, AND DOES IT CONTAIN MUSTARD?
The recipe uses water and plant-based ingredients, so it does not need meat broth or lard. Savory Desert Dust's current ingredient list includes mustard. Check the oil, spices and seasoning labels for other allergens or cross-contact statements. Serving the sauce with meat or dairy changes the finished dish; the sauce itself has neither added.
