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“Many sauces (especially canned) are much too bitter for me. I found this recipe on the net and added my own twists. The Chinese cooking wine adds a distinct flavor that mixes very well with the smoky guajillo chilles!”
1hr 20mins

Ingredients Nutrition


  1. Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes.
  2. Remove stems and seeds (keep seeds in for more heat), place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
  3. Heat oil in a pot and on a low heat cook onion until soft.
  4. Add garlic and fry briefly until fragrant.
  5. Add remaining ingredients and the puree to the pot and bring to a boil. Reduce to a simmer and cook for about 10 minutes.
  6. The onion can also be carmelized to make a sweeter sauce. That will add aboout 30 more minutes to the cooking time.

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