SOUTH-OF-THE-BORDER ESSENTIALS: GUAJILLO SAUCE

South-of-the-Border Essentials: Guajillo Sauce image

Guajillo peppers are widely used in authentic Mexican cooking and cuisine. You can add them to many dishes, such as, sauces, mole, marinades, soups, stews and more. With a SHU index of 2,500, they are similar in heat to a jalapeno. They offer a bit so heat along with smoky notes and a berry-like flavor. Because of its complex flavors it is second only in popularity to the ancho pepper. Since it freezes to well, I usually have plenty on hand when the occasion calls for it... Like this upcoming Cinco De Mayo holiday. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 8

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Ingredients

PLAN/PURCHASE
12 or so medium guajillo dried peppers
2 clove(s) garlic, rough chop
1/4 medium yellow onion, rough chop
1 teaspoon(s) ground cumin
1 teaspoon(s) salt, kosher variety, or to taste
1 tablespoon(s) olive oil, extra virgin variety
filtered water, as needed

Steps:

PREP/PREPARE
You will need a stand blender, stick blender, or food processor, fitted with a S-blade. In addition, you will need a good heavy-bottom pot (like a Dutch oven), and a mesh strainer.
Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. If properly stored, this sauce should last 8 - 10 days in the fridge, or 5 - 6 months in the freezer.
Gather your ingredients (mise en place).
Cut off the stems and remove as many of the seeds and ribs as possible.
Rinse the peppers in water until clean, then drain.
Tear them up into pieces, then cover with boiling water. Let stand for about 30 minutes.
Add the softened peppers, and the remaining ingredients to a blender, then add about 2 cups of fresh water (it does not have to be hot).
Blend until mixture is smooth.
If the sauce is too thick, add some water, a bit at a time, until you reach the desired consistency.
Use a mesh strainer to pour the mixture into a pot. Use the back of a spoon to push as much of the liquid through mesh. Then discard the pulp.
Bring up to a boil, then lower to a simmer.
Continue to simmer for about 5 - 8 minutes. Then remove from the heat, allow to cool, and store until needed.
PLATE/PRESENT
Serve in your favorite South-of-the-Border recipes, like this yummy Mexican beef chili, or come up with something completely different. Enjoy.
Keep the faith, and keep cooking.