Mexican Guajillo Chile Salsa

Guajillo Chile Salsa Recipe Card
Guajillo Chile Salsa Recipe Card
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Don’t like your salsas too hot? Guajillo Chile Salsa is mild with a rich chili flavor that goes great on tacos, enchiladas, chicken, scrambled eggs, chilaquiles, and almost anything else you can imagine. This Mexican recipe is made with guajillo chilies, garlic, and cilantro and cooked, blended, and strained for a smooth and spicy taste.

This type of salsa is typical in the state of Guanajuato, Mexico and it’s perfect for making enchiladas mineras.

Guajillo chilies are used in marinades, salsas, pastes, butters and spice rubs to flavor meats, fat and oil with other ingredients. The guajillo chili, with its more delicate flavor, is used with fish and chicken, or added to salsa as a side dish. Guajillo chilies are also used in a Salvadoran spice mix called relajo. In El Salvador, guajillo chilies are known as chile guaco.

Guajillo Chile Salsa

Guajillo Chile Salsa

Recipe Author : Mike Gonzalez
Simple and easy to make, this salsa goes great on chilaquiles, tacos, enchiladas, chicken, and scrambled eggs.

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Condiment
Cuisine Mexican
Servings 3 cups
Calories 38 kcal


  • 16 guajillo chiles
  • 4 cloves garlic
  • 1/4 cup chopped cilantro
  • 3 to 4 cups 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 at 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 the desired taste.


Calories: 38kcal
Keyword Guajillo Chiles
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Guanajuato City

Guanajuato is a city in central Mexico. It’s known for its silver mining history and colonial architecture. Its network of narrow streets, alleyways, and tunnels is typified by the Callejón del Beso (Alley of the Kiss), so named because the balconies are close enough for a couple to reach across and kiss. In a former granary, the Alhóndiga de Granaditas is an art and local history museum with pre-Columbian exhibits.

The growth of Guanajuato resulted from the abundantly available minerals in the mountains surrounding it. The mines were so rich that the city was one of the most influential during the colonial period. One of the mines, La Valenciana, accounted for two-thirds of the world’s silver production at the height of its production.

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