Ingredients
Scale
- 5 large dried ancho chiles (about 50g), stems and seeds removed
- 4 large dried guajillo chiles (about 25g), stems and seeds removed
- 1 tablespoon avocado oil (or any neutral oil)
- 1 large sweet onion, chopped
- 10 garlic cloves, whole
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons kosher salt
- 1/3 cup apple cider vinegar
- Reserved chile soaking liquid, as needed
Instructions
- Wipe the dried chiles clean with a damp paper towel, then remove the stems and seeds. Toast them in a dry cast iron skillet over medium heat for 30-60 seconds per side until fragrant and lightly puffed. Watch them closely so they don’t burn.
- Transfer the chiles to a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
- Heat the oil in the same skillet over medium-low heat. Add the onion and whole garlic cloves and cook for 8-10 minutes, stirring occasionally, until the onion is softened and lightly caramelized.
- Stir in the smoked paprika, black pepper, oregano, cumin, cinnamon, and salt. Cook for about 30 seconds until fragrant.
- Drain the chiles, reserving the soaking liquid. Add the softened chiles, onion mixture, and vinegar to a high-speed blender (not a food processor). Blend until completely smooth, adding reserved soaking liquid only as needed to help the blender move, until the sauce is about the consistency of ketchup. No need to strain.
- Taste and adjust the salt if needed. I keep it on the lighter side since this sauce is usually stirred into dishes that already have salt of their own. Use immediately, refrigerate for up to 5 days, or freeze for up to 3 months. Store in glass rather than plastic, since the sauce will stain.
Notes
- Remove the stems and seeds before toasting. The seeds are one of the main sources of bitterness, so removing as many as you can helps keep the sauce smooth and balanced.
- Toast the chiles until fragrant and lightly puffed, not blackened. Burnt chiles will make the entire sauce bitter.
- Use the reserved chile soaking liquid instead of fresh water if the sauce needs thinning. It adds chile flavor instead of diluting it.
- Adjust the ratio of ancho to guajillo chiles to change the flavor. Use more guajillo for a brighter, slightly spicier sauce, or more ancho for a sweeter, earthier flavor.
- Any neutral cooking oil works well. Avocado oil is my preference, but canola or vegetable oil are great substitutes.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Sauces & Salsas
- Method: Blending
- Cuisine: Mexican
- Diet: Gluten-Free, Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 47
- Sugar: 0.6 g
- Sodium: 122.7 mg
- Fat: 1.9 g
- Carbohydrates: 7.3 g
- Protein: 1.6 g
- Cholesterol: 0 mg
