Guajillo Chile Sauce

Jul 11, 2017
Guajillo Chile Sauce © By Lois Ellen Frank, Ph.D. Ingredients: 12 Guajillo Chiles, toasted, seeds and stem removed and broken into pieces. 1 cup toasted pumpkin seeds, (pepitas) 1 ½ cups water Salt to taste Directions: Toast the guajillo chiles in a 350-degree oven for approximately 3 minutes until the chiles are completely dry. Do not over toast or they will burn. Place the toasted guajillo chiles and the toasted pumpkin seeds in a powerful blender and blend on high for 2 to 3 minutes until completely blended and smooth. Pass through a strainer to remove any unblended chiles and/or seeds. Return to a saucepan and heat on low until the sauce has reduced to your desired consistency. Makes approximately 2 cups of sauce Original recipe “Used with Permission". © By Lois Ellen Frank”

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