Guajillo Chile Sauce

Smoky, silky, and full of depth—this foundational sauce brings rich Southwestern flavor to everything from eggs to enchiladas.

Ingredients:
6–8 dried guajillo chiles, stems and seeds removed
2 cups hot water
2 cloves garlic
2 tablespoons olive oil
1 teaspoon dried Oaxacan oregano (or Mexican oregano if you have it)
1 tablespoon apple cider vinegar or white vinegar
½ teaspoon sea salt (plus more to taste)
Fresh cracked black pepper

Method:
1. To prep the chiles: Heat a dry skillet over medium heat. Add the guajillo chiles and toast for 20–30 seconds per side, just until fragrant and slightly softened—be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Let soak for 10–15 minutes, until softened.

2. Add the softened chiles, garlic, oregano, vinegar, salt, and about 1 cup of the soaking liquid to a blender. Blend until smooth, adding more soaking liquid as needed to reach a pourable, sauce-like consistency.

3. Heat olive oil in a small saucepan over medium heat. Pour in the sauce (it may sputter a bit) and simmer for 5–10 minutes, stirring occasionally, until slightly thickened and the flavors have mellowed. Taste and adjust seasoning with additional salt and pepper as needed.