Guajillo Chile Almond Sauce

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Guajillo Chile Almond Sauce

(Spicy Chile Sauce)

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 oz
Author Carolina Jantac, MS, RD, LD


  • 44 g dried guajillo peppers stemmed and seeded (about 6-8)
  • 1134 g very hot water
  • 28 g Neutral oil (such as grapeseed, canola, corn, etc)
  • 142 g yellow onion diced
  • 6 cloves garlic cloves peeled and diced
  • 8 g kosher salt
  • 60 g Once Again Creamy Almond Butter, unsweetened and roasted
  • 15 g Once Again Creamy Tahini, unsweetened
  • 1 lime fresh lime juice


  1. Heat a large skillet over medium-high heat. Add chiles and cook, pressing and turning often until blistered, about 1 minute. Transfer chiles to a large bowl and cover with very hot water. Soak chiles for about 30 minutes.

  2. After 25 minutes, wipe out the skillet. Add two tablespoons of neutral oil and heat over medium heat. Add onion and cook until translucent;4-5 minutes. Add garlic and cook for 30 seconds more. Transfer mixture to a food processor or blender. Drain chiles, reserving soaking liquid. Add chiles,salt, almond butter, tahini and lime juice to onion mixture. Puree until smooth, adding reserved soaking liquid (4-6 oz/ ½ - ¾ cup) as needed to help puree and achieve desired consistency. Serve immediately or store in the refrigerator.

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