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

4.34 from 6 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.


27comments inGuajillo Chile Salsa

  1. 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 🙂

  2. 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 😉

  3. 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 😉

  4. 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!

  5. Robyn Plascencia

    Jul 29

    Pati, is this the same as simple enchilada sauce?

    1. Pati Jinich

      Aug 01

  6. 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!

  7. 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!

  8. Peter

    Feb 19

    i used the sauce with beef liver tacos😎WOW

    1. Pati

      Feb 20


  9. 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!

  10. 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 😉

  11. 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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