A very special touch for all your dishes and snacks, with an incredible texture and flavor.
Guajillo sauce recipe
Serves: 325ml/1 medium jar (aprox.)
Cooks: 20 minutes
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.
Tip for a hot Guajillo sauce recipe: if you are a extra spicy lover, replace the guajillo peppers with chiles de árbol 😉