Guajillo/New Mexico Chile Sauce – A Pictorial

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Stem and seed the chiles. I used half guajillo and half New Mexico chiles, 8 of each.

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Slice chiles open down one side using a kitchen scissor.
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Roast each chile for about 30 seconds to 1 minute on a hot comal or skillet. Be careful to brown but not burn them.

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Place roasted chiles aside.

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Brown 1/2 peeled onion and 5 cloves garlic in its skin on a hot comal or skillet until browned on each side.

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Rehydrate roasted chiles in hot water that has been removed from the heat source for about 20 minutes.

Puree the chiles, onions and peeled garlic in the blender.

Puree the chiles, onions and peeled garlic in the blender.

 

Place a strainer on top of a glass bowl and push the puree through with a masher or the back of a spoon to make sure the peelings are separated from the liquid.

Place a strainer on top of a glass bowl and push the puree through with a masher or the back of a spoon to make sure the peelings are separated from the liquid.

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Continue pushing chile sauce through the strainer…

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…until only peelings are left.

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Simmer over low heat until the sauce thickens.

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Finished sauce will thicken and turn a beautiful brick red.

Red chile sauces can be intimidating to make, and many recipes you may find on the web may add thickeners, vinegar and other ingredients that aren’t necessary. Feel free to add a touch of salt or a pinch of natural sugar, but much more than that will mask the beautiful chile flavor. Just follow the step-by-step pictures above and you should find making this complex sauce to be a straightforward task. I didn’t promise it would be easy. It takes work and patience, but the results make every bit of effort worthwhile.

 

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