Guajillo Chili Sauce Recipe

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Guajillo Chili Sauce
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Ingredients
9
Count
Nutrition
12176
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Set a heavy ungreased skillet or griddle over medium heat, lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally until soft when pressed, a few small spots will blacken, about 15 minutes. Cool, slip off skins and roughly chop.
  2. While the garlic is roasting break the stems off chilies, tear chilies open and remove seeds, for the mildest sauce remove all stringy light colored veins. Finish and remove garlic if you haven't done so. Toast the chilies a few at a time on your medium-hot skillet. Open them flat, lay them on the hot surface skin side up and press flat with a metal spatula (if the temperature is right you will hear a faint crackle), then flip them and do the same (If you press them just long enough they will have changed to a mottled tan underneath, a wisp of smoke is OK but any more than that then there burnt). Transfer chilies to a bowl and cover with hot water and let rehydrate for 30 minutes, pour off all water and discard.
  3. In a food processor or blender add chilies, garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (In a blender you may need to add a little more broth until everything is moving). With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.
  4. Heat oil in a medium-sized pot (4 quart) over medium heat, when hot enough to make a drop of the puree sizzle sharply add the puree all at once. Cook stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes, taste it: You'll know it is done when it has lost that harsh raw-chili edge.
  5. Stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. If the sauce has thickened past the consistency of a light cream soup, add more broth. Taste and season with salt and sugar - Salt to brighten and focus the flavors, sugar to smooth any rough or bitter chili edges.
  6. Covered and refrigerated the sauce will last about a week. If you freeze it you will need to re-boil it to bring back the lovely texture.
  7. Other chilies you can use - An equal amount of New Mexico chillies can replace the quajillo, the sauce will not be as full flavored; a chipotle or two adds complexity.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 12175.77 Kcal (50978 kJ)
Calories from fat 5741.57 Kcal
% Daily Value*
Total Fat 637.95g 981%
Cholesterol 81.75mg 27%
Sodium 649.94mg 27%
Potassium 302.54mg 6%
Total Carbs 1308.08g 436%
Sugars 1078.28g 4313%
Dietary Fiber 170.34g 681%
Protein 200.17g 400%
Vitamin C 3.9mg 6%
Iron 59.4mg 330%
Calcium 28.9mg 3%
Amount Per 100 g
Calories 7407.18 Kcal (31012 kJ)
Calories from fat 3492.91 Kcal
% Daily Value*
Total Fat 388.1g 981%
Cholesterol 49.73mg 27%
Sodium 395.4mg 27%
Potassium 184.05mg 6%
Total Carbs 795.78g 436%
Sugars 655.97g 4313%
Dietary Fiber 103.63g 681%
Protein 121.77g 400%
Vitamin C 2.4mg 6%
Iron 36.1mg 330%
Calcium 17.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 295.9
    Points
  • 311
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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