Mexican Chilli Sauce
A rich, smoky, and slightly tangy Mexican chilli sauce made from dried ancho and guajillo peppers. Perfectly balanced with garlic, cumin, and a hint of vinegar, it's ideal for tacos, enchiladas, grilled meats, or as a dipping sauce. Bold flavor, authentic taste.
Ingredients:
- 3 ancho chillies, dried
- 3 guajillo chillies, dried
- 2 cloves garlic, peeled
- 1 small white onion, roughly chopped
- 1 tbsp tomato purée (or 1 medium tomato, roasted)
- 1 tsp cumin seeds (or ½ tsp ground cumin)
- ½ tsp oregano (Mexican oregano if available)
- 1 tbsp apple cider vinegar (or white vinegar)
- 1 tsp salt (adjust to taste)
- 1 tsp sugar (optional, balances bitterness)
- 1 cup (240 ml) water or stock (chicken or veg)
- 1–2 tbsp oil (for frying)
Instructions:
1. Prepare the Chillies
- Remove stems and seeds from the ancho and guajillo chillies.
- Dry toast the chillies in a hot, dry pan (30 seconds each side) until aromatic — don’t burn them.
2. Soak the Chillies
- Place toasted chillies in a bowl.
- Cover with hot water and soak for 15–20 minutes until softened.
3. Blend the Sauce
In a blender, add:
- Soaked chillies (drained)
- Garlic, onion, tomato purée
- Cumin, oregano, vinegar, salt, sugar
- 1 cup fresh water or stock
- Blend until very smooth. (Add more liquid if needed.)
4. Cook the Sauce
- Heat oil in a saucepan over medium heat.
- Pour in the blended sauce (it may splatter).
- Simmer gently for 10–15 minutes, stirring occasionally.
- Adjust seasoning (salt/sugar/vinegar) to taste.
How to Use:
- Taco Sauce: Drizzle over meat or veggie tacos.
- Enchiladas: Dip tortillas in sauce, roll with filling, bake with more sauce on top.
- Grilled meats: Use as a marinade or finishing sauce.
- Side dip: Serve warm with tortilla chips or empanadas.
