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Pati's Mexican Table : TV Recipes

Pati Jinich guajillosalsashadow

Salsa de Chile Guajillo
Makes about 2 cups

3 guajillo chiles, about 1 oz, stemmed and seeded
1 lb roma tomatoes, or about 4 or 5 tomatoes
1 garlic clove, peeled
¼ cup white onion, roughly chopped
¼ tsp dried oregano
1/8 tsp ground cumin
1 tsp Kosher or sea salt, or to taste
1 tbsp safflower or corn oil

Toast guajillo chiles for about 20 seconds per side over an already hot pan or comal set over medium low heat. Be careful not to burn them or they will taste bitter.

Place toasted chiles, tomatoes and garlic in a pan covered with hot water and simmer for about 10 minutes until the guajillos are softened and tomatoes are cooked through.  Place the chiles, tomatoes and garlic in the blender with about ½ cup of the cooking liquid, the onion, oregano, cumin and salt and puree until smooth. Strain the sauce.

Heat oil in a sauce pan set over medium high heat. Once hot, pour in the sauce, careful because it will jump a bit, and simmer for about 12 to 15 minutes, or until the sauce thickens and seasons. Taste for seasoning and add more salt if needed. Once cooled down, the sauce may be refrigerated for a couple weeks.


I really like the simplicity of your recipes. I love, especially, your gluten free deserts, because they are helthful and easy to prepare. Of course, the fact that you emphasize the great variety and authenticity of Mexican food, makes this program very attractive to watch.

Delicious salsa. I really enjoyed how it imparted a lot of freshness and flavor with just a little bit of a spicy kick so as not to compete with ingredients or overwhelm the palate. It’s a nice to compare this type of salsa to the super-spicy salsas that I also love.
Love your show and recipes, Pati!

Hola Paula, So happy you enjoyed the salsa. I also enjoy a kick but I also recognize the appeal of more mild flavors. Keep cooking!

Hi, Pati,
I was wondering what is the reason for toasting the chiles first? I am using the dried chiles. I made the pork with guajillo sauce for the burritas recipe and now I have some leftover chiles, so I’m going to make this sauce now. I had not used these chiles before, but I do like the rich flavor and especially that they are mild.
I really enjoy your show and hope there will be more episodes in the future.

We are anxiously awaiting your cookbook not only for ourselves but to present as gifts to all our family and friends. We love your show, the stories, and the beautiful food. Is there an estimated date of release? A reserved signed copy would be fantastic–add us to the list.

Thank you Robert! The estimated release date is early 2013, but I will keep you posted!

I just made your salsa using leftover guajillo chiles I used in some posole (your recipe!) a few weeks ago. I left just a few chile seeds attached and it was the perfect amount of heat for me. The spices are spot on as well. I did not strain the sauce after blending everything, so I’m not sure if mine came out more watery than it’s meant to be, but it’s delicious nonetheless!

Haylee, Glad to hear you enjoyed the salsa — and the pozole, too, I hope. :)

awesome! I strained the sauce and there was a lot of pulp. I will blend it longer next time.

I’m wondering, if you use a high-powered blender like a vitamix, do you think you could skip the straining step? I’ve made a guajillo/arbol salsa that I didn’t strain and it was great. But those chiles soaked for 30 minutes.

Yes, absolutely, no need to strain it if you are working with so much power!

I’ve made this three times now. Definitely my favorite dried chile salsa recipe! I did strain it after all and it was great. I’m pretty lucky to be close to mexican markets with great guajillos that are soft and aromatic. I like playing with this, adding one or two arbol chiles or a little bit of cilantro. Thanks for this incredible recipe!

The best salsa ever! Not sweet or over powering, just very earthy and delicious!!!

So happy you enjoyed it!

Hi Pati, this salsa was so easy and tasty! We used it on grilled sirloin tips, and another night on shrimp, and it was great. Thank you!

Thank you for trying it!

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