Guajillo Chili Sauce


Cooking time: none
Prep time: About 20 minutes

Makes: 1/2 cup





  1. Destem and slit open the dried chiles. Remove seeds and veins.
  2. Heat chiles and seeds in a skillet until fragrant (5 minutes).
  3. Soak chiles and seeds in warm water 15 minutes until soft.
  4. Mince chiles and seeds and stir in other ingredients.
  5. Spoon over grilled or pan-fried chicken or fish

Based on a recipe in the Aug. 2016 Sunset magazine.

Good spread on fish, chicken, omelettes, and as a dip or for spreading on crackers.

Any extra will keep in the refrigerator for several days.


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