Guajillo BBQ Sauce
Guajillo BBQ sauce blends the mild heat and earthy flavour of guajillo chillies with smoky, sweet, and tangy elements. Typically made with tomatoes, garlic, vinegar, and a hint of sweetness like brown sugar or honey, it’s ideal for grilled meats or vegetables. This sauce offers a rich, slightly spicy profile that enhances barbecue dishes without overpowering them, adding depth and a touch of Mexican flair.
Equipment
- Saucepan
- Medium bowl
- Blender or immersion blender
- Wooden spoon
- Knife and chopping board
Ingredients
- 6 dried guajillo chilies
- 1 cup water for rehydrating chilies
- 1 cup tomato sauce
- ¼ cup packed brown sugar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- ½ cup apple cider vinegar
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper
Instructions
Re hydrate the Chillies:
- Remove stems and seeds from the guajillo chillies. Place them in a bowl and pour 1 cup of hot water over them. Let them soak for about 15 minutes, or until softened.
Saute Aromatics:
- In a saucepan, heat the olive oil over medium heat. Add the chopped onion and saute for 3–4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Combine Ingredients:
- Add the tomato sauce, re hydrated chillies (along with soaking water), brown sugar, molasses, Worcestershire sauce, apple cider vinegar, smoked paprika, ground cumin, cinnamon, salt, and black pepper to the pan.
Simmer the Sauce:
- Stir well and bring the mixture to a gentle boil. Lower the heat and simmer for 10–15 minutes, stirring occasionally.
Blend Until Smooth:
- Carefully transfer the mixture to a blender or use an immersion blender in the pot. Blend until the sauce is smooth. For an ultra smooth texture, you may strain the sauce through a fine mesh strainer.
Adjust and Store:
- Taste and adjust seasoning if needed. Let it cool slightly before using. Store in an airtight container in the fridge for up to 1 week.