Makes around 500ml
35 minutes


  • 3 guajillo chilli peppers
  • 3 garlic cloves
  • 2 tomatoes
  • 1/2 onion
  • 250ml of hot water
  • 50ml of cider vinegar
  • 1 pinch of salt
  • 1 pinch of ground cumin


Preheat an oven to 250°C/gas mark 9. Place a frying pan over a high heat and toast the guajillo chillies until they start to smoke, then transfer to a bowl and cover with the hot water. Leave to soak for 20 minutes
Meanwhile, place the tomatoes, garlic and onion on a baking tray and cook in the oven for 30 minutes or until blackened. Peel the garlic and place in a blender with the tomatoes and onion, then add the soaked chillies and the water. Blitz until chunky, then add the cumin and salt. Taste and adjust the seasoning as necessary – it should be smoky and a little spicy. Serve with tacos and other Mexican dishes