pati jinich guajillo chile salsa from pati's mexican table


Guajillo Chile Salsa

Guajillo Chile Salsa

Salsa de Chile Guajillo

Recipe Yield

2 cups

Cooking time

30 minutes

Rate this recipe

4.63 from 8 votes


  • 3 guajillo chiles (about 1 ounce), stemmed and seeded
  • 1 pound roma tomatoes or about 4 or 5 tomatoes
  • 1 garlic clove peeled
  • 1/4 cup white onion roughly chopped
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground cumin
  • 1 teaspoon kosher or sea salt or to taste
  • 1 tablespoon safflower or corn oil

To Prepare

  • 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.


55comments inGuajillo Chile Salsa

  1. Bobbi Perio

    Mar 11

    Just made this salsa. Love it very much.
    Mahalo Pati🤙🏼

    1. Pati Jinich

      Mar 11

      So happy to hear Bobbi, gracias!

  2. Rick H.

    Jan 29

    This is wonderful Pati! I made it for a sauce on tamales last night. I was so good I had it on my eggs this morning.

    1. Pati Jinich

      Jan 30

      Yay! This is one of my favorite salsas ever as well Rick 😉

  3. Lisa O.

    Dec 24

    I made breakfast enchiladas with this salsa and the family loved them. My daughter then stole the recipe I printed. Awesome.

    1. Pati Jinich

      Jan 14

      Hahaha, so happy to hear Lisa!

  4. Paolo

    Sep 29

    I found that adding a lot of lime (1-2 lime’s) really made this pop. I love your recipe’s and can’t wait to try more. Thank you

    1. Pati Jinich

      Oct 05

      So glad you liked it Paolo, gracias!

  5. Clement Mercier?

    Aug 25

    Great salsa. Next time, how do I strain the sauce?

    1. Pati Jinich

      Sep 04

      Just pass it through a fine sieve Clement, to get rid of the tiny stubborn pieces of pepper that did not get ground 🙂

  6. Michele Armstrong

    Jun 02

    Do I need to peel the tomatoes, or cut them up before cooking with the chilies and garlic?

    1. Pati Jinich

      Nov 25

      Not at all Michele, use them whole and unpeeled!

  7. Mark H

    Apr 05

    Delicious salsa. Thanks for this recipe. Simple yet complex flavors. It was plenty smooth after blending about 30 seconds. I did not strain it.

    1. Pati Jinich

      Jun 12

      So glad you liked it Mark!

  8. Jill Budzynski

    Dec 23

    This salsa must be served in Heaven, it’s so perfect. It haunts my tastebuds and I’m going to use it on LOTS of things edible. Exquisite.

    1. Pati Jinich

      Dec 26

      Awesome! Gracias Jill 🙂

  9. Heather

    Dec 20

    This is a beautiful silky flavorful salsa–would it be appropriate to use in a chilaquiles recipe?

    1. Pati Jinich

      Dec 26

      Absolutely, great idea Heather go for it 🙂

  10. Vivian Rivera

    Oct 29

    Love this sauce Pati. Thank you

    Would you recommend this for tamale’s?

    1. Pati Jinich

      Oct 29

      Absolutely! You can mix it with some shredded pork or chicken and use it as a filling for your tamales Vivian 🙂

  11. Doodles312

    Oct 26

    O. M. G. So good on everything!!

    1. Pati Jinich

      Oct 29

      Agree! Glad you liked it 😉

  12. Anna

    Jul 01

    Why isn’t the onion and garlic toasted on the comal as well?

    1. Pati Jinich

      Jul 03

      The caramelization gives this salsa, and everything actually, an extra layer of flavor Anna. Hope you enjoy it!

  13. Roberta

    Jun 30

    I’ve seen you making it this way many times, and with an abundance of tomatoes here in my so cal garden, I’m wondering how you think this would freeze? Congrats on the Emmy nod!

    1. Pati Jinich

      Jul 04

      Hola Roberta, there is no such a thing as too many tomatoes right? This salsa freezes very well and also stays in the fridge for 2-3 weeks, enjoy!

  14. Rose Marie Espinosa

    Jun 30


    1. Pati Jinich

      Jul 04


  15. Vanessa

    Apr 23

    Do you really have to simmer the tomatoes before blending if you are going to fry the salsa afterwards anyway? I’ve been trying to figure out why some recipes you cook soft fleshy ingredients beforehand and some you don’t?

    1. Pati Jinich

      Apr 25

      For this salsa, cooking the tomatoes before frying them gives it another layer of flavor Vanessa, sometimes I even char them in a comal. It depends on your taste, you can also go ahead and do it with ripe tomatoes, enjoy 🙂

  16. Cheryl

    Mar 31

    Hi Pati!
    We don’t have really good fresh tomatoes until summer at our grocers. If a recipe calls for 1 pound of Roma or other tomatoes, can I substitute for canned, and what version should I look for? Whole, crushed, or can I use tomato sauce? How much canned, verses fresh tomato? Thank you so much! I love your recipes, and watching your show!

    1. Pati Jinich

      Apr 11

      Hola Cheryl, I hear you about the tomatoes, so feel free to use canned. Go for whole or crushed but do not use tomato sauce. One large can of whole tomatoes should be around 1 pound. Enjoy!

  17. Alicia Hunt

    Feb 24

    Pati ,I made this Chile salsa I give it 5 stars…,
    😊 thank you

    1. Pati Jinich

      Mar 07

      Thanks to you Alicia!

  18. Amanda

    Oct 02

    Hola Pati.
    Me gusta ver tus recetas.
    En esta receta de Salsa de Chile Guajillo, al final dice que se debe refrigerar por un par de semanas.
    Está correcto eso?


    1. Pati Jinich

      Oct 04

      Hola Amanda! No quiere decir que se tenga que refrigerar dos semanas antes de usarse, sino que dura dos semanas si la guardas en el refri. Ay no! Te imaginas tener que esperar tanto? Que desesperacion 🙂

  19. Gloria

    Jul 02

    Hi Pati – after seeing guajillo recipes on your website and the variety of dried chilies at the store, I decided to give this salsa recipe a go. My favorite way to eat this is as a additive to many different types of recipes especially hispanic food, and it is absolutely amazing on eggs, tacos, asadas, rice, etc. It’s even good mixed with mayonnaise and spread on a sandwich.

    During this lockdown period, I’ve been experimenting alot with flavor enhancing sauces and spice mixtures. This is a winner!

    1. Pati Jinich

      Jul 05

      Thanks for your feedback Gloria, I absolutely agree with you, Guajillos are super versatile and delicious in salsa! So glad you liked this recipe 😉

  20. Anonymous

    Mar 03

    Good day, Ms Pati!
    Love this recipe, though it lacks the heat I find myself craving.
    So to cure the crave, I add a habanero to the simmering water, triple the garlic and double the spices.
    Oh my!!
    Between this and your verde ( I also triple the peppers) fresh salsa is something I regularly enjoy!
    Thank you so much! Next up will be trying a roasted pork shoulder recipe!
    Thank you,
    Michael Dale

    1. Pati Jinich

      Mar 04

      Wow Michael, you do like it spicy! Good for you, I think habaneros were a great addition to this salsa 😉

  21. Anonymous

    Oct 22

    Hola Patti!
    Your recipe calls for toasting the pepper.
    I can only find this pepper in a dried state.
    Are you actually toasting a dried guajillo pepper?
    This technique would be new to me and that is why I’m asking.
    Thank you for your help!

    Michael Dale

    1. Pati Jinich

      Oct 23

      Oh yes, you toast the dried pepper, Michael. Here’s some more info: Enjoy the salsa!

  22. Robyn Plascencia

    Jul 29

    Pati, is this the same as simple enchilada sauce?

    1. Pati Jinich

      Aug 01

      That’s a different sauce…try this one:

  23. Tommy G

    Jul 11

    This recipe is unreal! Used unstrained on scrambled eggs also for chip dipping. I love all of your cooking ideas and endless recipes. I have learned so much from watching your tv show, keep up the great work Pati!

    1. Pati Jinich

      Jul 12

      Thank you so much, Tommy!

  24. Jasmine

    Jul 06

    So super yummy! I ended up not straining it as I like a chunkier salsa. So rico! I made breakfast tostadas with eggs, chorizo and black beans and ripped then with this salsa. It was divine! Foodie mama, picky papa and 15 mo old all so happy! A rare occasion!

    1. Pati Jinich

      Jul 08

      So glad you all are happy, Jasmine!

  25. Peter

    Feb 19

    i used the sauce with beef liver tacos😎WOW

    1. Pati

      Feb 20


  26. James

    Feb 15

    I had a similar experience to Christina (before reading this comment) that in my fine-mesh strainer almost nothing came out, so I wasn’t sure which side of the strainer I was supposed to discard. Luckily I kept it all and it turned out delicious. Thanks Pati for all your great recipes and techniques!

    1. Pati

      Feb 19

      So glad you are enjoying the recipes and techniques, James!

  27. Christina Morache

    Jan 21

    Patti, once I strained the sauce though a sieve, there was barely half a cup of salsa left. Thoughts? Regardless, it tasted delicious.


    1. Pati

      Feb 04

      Some chiles and tomatoes run a bit small…make sure to use an ounce of guajillos with a pounds of tomatoes. You can also skip the straining part, if your blender does a good job of pureeing 😉

  28. velia

    Mar 23

    Yo frio los chiles y los remojo, aparte frío los jitomates, cebolla y ajos. después muelo todo junto agreagando los chiles ya suaves y las especias.

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