Guajillo Chili Hot Sauce is a bold and flavorful Mexican hot sauce made with dried guajillo chiles, garlic, white onion, and vinegar. This authentic homemade salsa delivers a rich red color, mild to medium heat, and deep smoky flavor from toasted chiles and charred aromatics. Perfect for tacos, enchiladas, grilled meats, eggs, and marinades, this easy guajillo sauce recipe blends smooth and stores well in the refrigerator for weeks. If you’re looking for a traditional Mexican red chili sauce with balanced heat and tangy flavor, this simple blender hot sauce is a versatile addition to any kitchen.

Table of Contents

Ingredients

15 guajillo chiles, stems and seeds removed
2 cups hot water (plus more if needed)
5 garlic cloves, unpeeled
¼ small white onion
2 tablespoons to ¼ cup white distilled vinegar, to taste
1–2 teaspoons kosher salt, to taste

Instructions

Toast the chiles.
Heat a large cast iron skillet or comal over high heat until very hot. Working in batches, place the guajillo chiles in a single layer and toast for a few seconds per side. They should become fragrant, slightly darkened, and pliable. Do not let them burn, as this will create bitterness.
Soak the chiles.
Transfer the toasted chiles to a bowl and cover with about 2 cups of boiling water (add more if necessary to fully submerge). Let soak for at least 10 minutes, until softened.
Char the aromatics.
While the chiles soak, place the unpeeled garlic cloves and onion piece on the hot skillet. Cook, turning occasionally, until charred on all sides, about 8 minutes. Remove from heat, let the garlic cool slightly, then peel.
Blend the sauce.
Add the softened chiles, charred garlic, onion, about half of the soaking liquid, vinegar, and salt to a blender. Blend on high until smooth.
Adjust consistency and seasoning.
Taste and add more soaking liquid for a thinner sauce, more vinegar for acidity, or more salt as needed. Blend again until completely smooth.
Store.
Transfer to a jar or squeeze bottle. Refrigerate for up to 2 months.

Tips

Toast the chiles quickly—just a few seconds per side—to avoid burning.
Strain the sauce after blending for an extra-smooth texture.
Start with less vinegar and adjust gradually to balance acidity.
If the sauce is too thick, thin with additional soaking liquid or water.

Variations and Substitutions

Add a small dried árbol chile for extra heat.
Include a pinch of cumin for a smoky depth.
Substitute apple cider vinegar for a slightly sweeter tang.
Blend in a roasted tomato for a richer, milder sauce.

FAQs

Is guajillo sauce very spicy?
Guajillo chiles are mild to medium in heat, offering more flavor than intense spice.

Can I make this without charring the garlic and onion?
Yes, but charring adds depth and smoky flavor.

How long does it last?
Stored in an airtight container in the refrigerator, it keeps for up to 2 months.

Can I freeze it?
Yes, freeze in small portions for up to 3 months.

Serving Suggestions

Drizzle over tacos, enchiladas, or burritos.
Use as a marinade for chicken, beef, or pork.
Stir into soups or stews for added depth.
Serve alongside grilled vegetables or eggs.

Why You’ll Love This Recipe

Bold, authentic Mexican flavor.
Made with simple pantry ingredients.
Customizable heat and acidity.
Long shelf life when refrigerated.
Versatile sauce for a wide range of dishes.