South-of-the-Border Essentials: Guajillo Sauce
Andy Anderson !
With a SHU index of 2,500, they are similar in heat to a jalapeno.
They offer a bit so heat along with smoky notes and a berry-like flavor. Because of its complex flavors it is second only in popularity to the ancho pepper.
Since it freezes to well, I usually have plenty on hand when the occasion calls for it… Like this upcoming Cinco De Mayo holiday.
So, you ready… Let’s get into the kitchen.
12 or so mediumguajillo dried peppers
2 clovegarlic, rough chop
1/4 mediumyellow onion, rough chop
1 tspground cumin
1 tspsalt, kosher variety, or to taste
1 Tbspolive oil, extra virgin variety
·filtered water, as needed
How to Make South-of-the-Border Essentials: Guajillo Sauce
- Storage of homemade condiments and spices
Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher.
If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them.
If properly stored, this sauce should last 8 – 10 days in the fridge, or 5 – 6 months in the freezer.