Guajillo Chile Salsa Recipe
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3.88 from 8 votes

Guajillo Chile Salsa Recipe

Easy, simple Guanajuato style salsa recipe made with guajillo chile, a mild dried chile pepper with a complex fruity flavor. Great on tacos, enchiladas, chicken, scrambled eggs or on cactus salad.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Salsa
Cuisine: Mexican
Keyword: guajillo peppers, mild, salsa, Sauce
Servings: 8 servings
Calories: 38kcal
Author: Douglas Cullen


  • 16 guajillo chiles also called chile cascabel ancho
  • 4 cloves of garlic
  • 1/4 cup chopped cilantro
  • 3 to 4 cups of water
  • 2 tablespoons cooking oil
  • Salt to taste


  • Remove the stems, seeds, and veins from the chiles. Discard.
  • Peel the cloves of garlic.
  • Chop the cilantro. You can use the stems.
  • Put all the ingredients in a pan.
  • Add just enough water to cover the ingredients, about 4 cups.
  • Bring the water to a boil then reduce the heat to low.
  • Simmer for 1 minute then turn off the heat.
  • Allow the ingredients to soak for 15 minutes. The dried chiles will reconstitute in this time.
  • Pour all of the ingredients including 2 cups the soaking water into the blender.
  • Blend until smooth, about 2 minutes. Add a little water if needed to blend.
  • Strain the mixture into mixing a bowl. Discard the paste that remains in the strainer.
  • Heat 2 tablespoons of cooking oil in your saucepan over medium heat then add the strained salsa and 1 tsp. salt.
  • Turn the heat to low. Add up to a cup of soaking water to get the desired consistency. 
  • Simmer the salsa for 30 minutes until it thickens. The salsa will darken in color during this time.
  • Taste the salsa and add salt if needed to get desired taste.


  • The flavor of the salsa will deepen if you let is rest for a few hours before serving.
  • If you find the salsa to be too bitter for your tastes, add 1 tablespoon of sugar to reduce the bitterness.
  • This salsa freezes well. Portion it in freezer bags and it will keep for up to 2 months in the freezer.


Serving: 1/3 cup | Calories: 38kcal | Carbohydrates: 7g | Sodium: 4mg | Sugar: 4g