Presentation of guajillo chili sauce, nuts and seeds, by UXATA Private Chef Services, Tulu, Riviera Maya.

Guajillo, peanuts and seeds sauce recipe!

A very special touch for all your dishes and snacks, with an incredible texture and flavor.

Serves: 325ml/1 medium jar (aprox.)
Cooks: 20 minutes
Difficulty: Easy
Nutrition facts: Omega 3, 6 & 9; Calcium; Magnesium; Iron; Fiber.


6 dried guajillo peppers
4 large peeled garlic cloves
1/4 cup peeled, roasted, and chopped peanuts
1/4 cup of seed mix (pumpkin pip, sesame seeds, etc)
1/2 cup of neutral oil (sunflower / canola / corn, etc)
Salt to taste.


Heat the oil in a pan over low heat, add the garlic and chilies and leave to brown slightly for a few seconds. Then, remove the garlic and chilies from the oil and grind everything very well in a mortar or a blender, until you get a paste.
Transfer the paste to a clean and previously sterilized jar (boiled in clean water for 5´), add the peanuts, the seed mix, the oil used for browning (already warm and at room temperature), and the salt. Close and preserve. In warm environments, keep refrigerated for a longer duration of the sauce.

Guajillo, peanuts and seeds sauce in a molcajete, by UXATA Private Chef Services, Riviera Maya.
Art and love in a molcajete.

Tip: if you are a extra spicy lover, replace the guajillo peppers with chiles de árbol 😉

Guajillo, peanuts and seeds sauce on a pot, by UXATA
UXATA Guajillo peanuts and seeds sauce.
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