Guajillo Chile Sauce

Submitted by Chef Jeff S.

"The Guajillo, Ancho and Hot New Mexico chiles gives this sauce it’s deep and smoky flavor. The heat is present but isn’t over the top, allowing you to adjust heat in recipes that use chile sauce."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 2 cups

ingredients

• 9 guajillo chilies, stemmed, seeded and rinsed
• 2 ancho chilies, stemmed, seeded and rinsed
• 2 hot new mexico peppers, stemmed, seeded and rinsed
• 2 garlic cloves
• 2 teaspoons cumin seeds, toasted and ground
• 1 teaspoon dried oregano, ground
• 2 -3 teaspoons adobo seasoning
• 1⁄2 teaspoon salt
• 1 1⁄2 cups chicken stock

directions

1. Start 6-8 cups of water boiling.
2. Put chilies in boiling water, turn heat to a slow simmer. Cover and simmer 15-20 minutes. Remove from heat and let cool.
3. Transfer chiles to a blender and discard water. Add garlic, cumin, oregano, Adobo Seco and chicken stock to blender with chilies and puree 45-60 seconds until smooth.
4. Strain chili mixture into a large bowl. Use immediately or freeze for later.
5. Makes 2 cups.