{"id":496,"date":"2020-04-11T12:20:11","date_gmt":"2020-04-11T17:20:11","guid":{"rendered":"http:\/\/uxata.mx\/blog\/en\/?p=496"},"modified":"2021-05-02T10:25:03","modified_gmt":"2021-05-02T15:25:03","slug":"guajillo-sauce-recipe","status":"publish","type":"post","link":"https:\/\/uxata.mx\/blog\/en\/guajillo-sauce-recipe\/","title":{"rendered":"Guajillo sauce recipe, with peanuts and seeds !"},"content":{"rendered":"\n
Serves: 325ml\/1 medium jar (aprox.)
Cooks: 20 minutes
Difficulty: Easy
Nutrition facts: Omega 3, 6 & 9; Calcium; Magnesium; Iron; Fiber.<\/p>\n\n\n\n
Ingredients<\/strong>:<\/p>\n\n\n\n 6 dried guajillo peppers Making<\/strong>:<\/p>\n\n\n\n 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. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Transfer the paste to a clean and previously sterilized<\/em> jar (boiled in clean water for 5\u00b4), 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.<\/p>\n\n\n\n