My Peruvian sister-in-law taught me how to make this sauce (except hers also has peanuts in it). She served it over pork chops, but I love it on salmon. So good! 👌🏼
Guajillo is my favorite of all peppers; they are so flavorful. Love the ease of this sauce. I would, however, add one additional step: scraping the sauce through a sieve to remove the chile skins. The skins can add an uncomfortable texture and they are also considered indigestible. YMMV.
Never made sauce, so I have a beginner question: some recipes use equal parts vinegar and water, this recipe does not seem to use any vinegar. Why is that?
You can add vinegar to this if you wanted to. It really depends on how you want to use it. If you want to make enchiladas, for example, I would skip the vinegar and maybe add a few more seasonings. If you wanted to enjoy it more like a hot sauce to drizzle onto things, vinegar would be a nice addition. Vinegar is used as a preservative, allowing you to keep your sauces for many months without spoilage.
This sauce with cubed pork cooked down a while, then add nopalitos, omg, the best. I would strain it in that case as I think it's best smooth. Great videos!
Mike, I like your videos. I also want to give you a shout-out for the work that went into your web page full of pepper types and their Scoville units. Super helpful!!
Love this sauce as you made it! Over time I've changed some things - much more garlic and some Mexican oregano and cilantro and some tepin chilis. Still go back to the original sometimes too!
Thank you for great recipe! I like that food processor, do you have Amazon store to link or can you tell me the information of maker of machine please?
Thanks, Maggie. I love this one. Yes, I use a Ninja Food Processor. Here is my AFFILIATE LINK to buy it on Amazon (amzn.to/3hA4OIV). I hope like it. Works great for me!
@@ChiliPepperMadness the one in the link you shared shows the motor base part on top but the one in video shows motor base on counter top. How does that work?
@@ChiliPepperMadness I just found your channel and I have been enjoying it so much ! Thank you 🙏 any chance you could do a video in a spicy meat loaf ?I been smoking them and using habaneros . Would enjoy your take on it 😊 have a great Sunday .
Anytime I’m looking for a good recipe you’re my number one to go to find it May because both of us are chilli heads Can you drop me a link for your cookbook
Grew some of these from a dehydrated store bought package of peppers. Then I was like, I've got all these peppers, what should I do with them? Thanks for the simple recipe, love the deep red color of the sauce. Going to grind them all up tonight!
I have a Vitamix blender that I use for mine. I remove all the seeds, and the Vitamix blends all the skins so you don't know that they are there, no straining necessary. To make my Sause I use a 2 to 1 ratio, 2 Guajillo's 1 Ancho for as large a quantity of sause as you want. I also mix and match different dried chili's to change the flavor of the sause .
Thanks for the demo. I strained the skins out after it was done as others mentioned and it filled a 5 oz bottle with 10 peppers. Next time I will add habanero to spice it up.
Have you ever tried Guajillo Sauce? What do you use it with?
My Peruvian sister-in-law taught me how to make this sauce (except hers also has peanuts in it). She served it over pork chops, but I love it on salmon. So good! 👌🏼
Guajillo is my favorite of all peppers; they are so flavorful. Love the ease of this sauce. I would, however, add one additional step: scraping the sauce through a sieve to remove the chile skins. The skins can add an uncomfortable texture and they are also considered indigestible. YMMV.
Yep, thanks. I discuss that in the actual recipe post. Straining makes for a much smoother sauce. I have no issues with it unstrained. Thanks!!
Also 2/3 guilljo to 1/3 pasilla. An original sauce
@@Malakai986 Very easy to adjust the ratios to your preference. Enjoy!
@@ChiliPepperMadness you're right. Dppls can adjust to their liking without trying to be an expert. Love your recipe
@@ChiliPepperMadness Can u include the seeds too?
OMG--I've made two versions of this, one with added habaneros. Both were delicious. My go-to salsa from now on!
Never made sauce, so I have a beginner question: some recipes use equal parts vinegar and water, this recipe does not seem to use any vinegar. Why is that?
You can add vinegar to this if you wanted to. It really depends on how you want to use it. If you want to make enchiladas, for example, I would skip the vinegar and maybe add a few more seasonings. If you wanted to enjoy it more like a hot sauce to drizzle onto things, vinegar would be a nice addition. Vinegar is used as a preservative, allowing you to keep your sauces for many months without spoilage.
Add equal amount of Anchos. 👌 great for Tamales.
This sauce with cubed pork cooked down a while, then add nopalitos, omg, the best. I would strain it in that case as I think it's best smooth. Great videos!
Thanks! I love it!
Thank you for the great video! I love how your instructions are straight forward and easy to follow. This looks amazing!
Thanks, Haya!
Seeds are the best part next time try blending them into powder storage is simpler you can have plenty on hand for all your starters
Agreed!!!
Some people find the seeds bitter, but yep, certainly usable. Great that you enjoy them!
Mike, I like your videos. I also want to give you a shout-out for the work that went into your web page full of pepper types and their Scoville units. Super helpful!!
Awesome, thank you!
Love this sauce as you made it! Over time I've changed some things - much more garlic and some Mexican oregano and cilantro and some tepin chilis. Still go back to the original sometimes too!
Good stuff! Glad you enjoy it, Miles.
"No stem or seeds that you don't need, ....."
No idea what this means.
@@ChiliPepperMadness Think of Cheech and Chong.
Acapulco Gold! Classic Cheech and Chong!👍🏻
@@GFSwinger1693 OMG, yes! Haha.
Thank you for great recipe! I like that food processor, do you have Amazon store to link or can you tell me the information of maker of machine please?
Thanks, Maggie. I love this one. Yes, I use a Ninja Food Processor. Here is my AFFILIATE LINK to buy it on Amazon (amzn.to/3hA4OIV). I hope like it. Works great for me!
@@ChiliPepperMadness the one in the link you shared shows the motor base part on top but the one in video shows motor base on counter top. How does that work?
You're right! Sorry about that. I'm not finding my exact model at Amazon. It is Model #NN310, if that helps! Ninja brand.
@@ChiliPepperMadness thank you
Made this by the recipe, minus a little salt and it was killer. Can't wait to try it on my pulled pork tacos!
Awesome, Mark! This is GREAT with pulled pork. Enjoy! I'm a bit jealous right now.
I personnaly added three pieces of dried tomatoes marinated.
Good for you!
Oh yeah finally found a base sauce for making chili Colorado .thank you sir !
Excellent! Enjoy!
@@ChiliPepperMadness I just found your channel and I have been enjoying it so much ! Thank you 🙏 any chance you could do a video in a spicy meat loaf ?I been smoking them and using habaneros . Would enjoy your take on it 😊 have a great Sunday .
@@danieldavis3271 I appreciate it and will definitely keep that in mind! Hopefully meatloaf in the future!
Anytime I’m looking for a good recipe you’re my number one to go to find it May because both of us are chilli heads Can you drop me a link for your cookbook
Awesome, thanks! Here's a link to my latest cookbook! www.chilipeppermadness.com/chili-pepper-cookbooks/the-spicy-food-lovers-cookbook/
it's whaheyo scauce, prounounced.
LOL
I make bigger batches for the freezer. I always strain mine, plus I throw in a couple of arbol chilis for every dozen guajillo for a little kick.
Awesome - enjoy!
Grew some of these from a dehydrated store bought package of peppers. Then I was like, I've got all these peppers, what should I do with them? Thanks for the simple recipe, love the deep red color of the sauce. Going to grind them all up tonight!
Awesome, let me know how you like it!
Yum
Thanks! It is a great sauce!
Do blenders also work?
Absolutely!
I have a Vitamix blender that I use for mine. I remove all the seeds, and the Vitamix blends all the skins so you don't know that they are there, no straining necessary. To make my Sause I use a 2 to 1 ratio, 2 Guajillo's 1 Ancho for as large a quantity of sause as you want. I also mix and match different dried chili's to change the flavor of the sause .
Thanks for the demo. I strained the skins out after it was done as others mentioned and it filled a 5 oz bottle with 10 peppers. Next time I will add habanero to spice it up.
Nice! Thanks, Tom!
Try a few chiles de arbol to spice it up. That's how my mom did it.
You forgot to strain it , nit wit . 😂
Lol. Did you watch the video? Strain as desired.
@@ChiliPepperMadness Get yourself a Vitamix blender, you won't find a speck of skin after the Vitamix has a turn at them chili's.