Quick Recipe Version (TL;DR)

Yield: About 1 cup (240 mL), roughly 16 servings (1 tablespoon each)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes (includes 20 minutes soaking)

Quick Ingredients

6 dried guajillo chiles (about 35 g), stems removed (seed for less heat)
12 dried chile de árbol (about 20 g), stems removed
1 1/2 cups (360 mL) boiling water (for soaking)
4 garlic cloves, peeled
1/4 cup (60 mL) distilled white vinegar
1/3 cup (80 mL) neutral oil (canola or grapeseed)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 tablespoon fresh lemon juice
2–6 tablespoons (30–90 mL) reserved chile-soaking liquid, as needed

Do This

1. Toast dried chiles in a dry skillet over medium heat for 60–90 seconds until fragrant.
2. Soak toasted chiles in 1 1/2 cups (360 mL) boiling water for 20 minutes; reserve soaking liquid.
3. Blend softened chiles, garlic, vinegar, lemon juice, cumin, coriander, paprika, salt, sugar, plus 2 tablespoons soaking liquid until smooth.
4. With blender running, slowly stream in oil to emulsify; add more soaking liquid (1 tablespoon at a time) for a drizzleable texture.
5. Simmer sauce in a small saucepan over medium-low until 190–200°F (88–93°C) for 5 minutes, stirring often.
6. Cool completely, then jar and refrigerate; flavors improve after 12–24 hours.

Why You’ll Love This Recipe

Bold, Halal Guys–style heat: a smooth, fiery red drizzle that wakes up chicken, rice, and veggies.
North African–leaning flavor: cumin, garlic, and vinegar give it a harissa-adjacent punch without being fussy.
Simple pantry ingredients: dried chiles plus a handful of staples make a big batch.
Customizable intensity: control the burn by seeding chiles or adjusting the soaking liquid.

Grocery List

Produce: garlic, lemon
Dairy: none
Pantry: dried guajillo chiles, dried chile de árbol, distilled white vinegar, neutral oil (canola or grapeseed), ground cumin, ground coriander, sweet paprika, kosher salt, granulated sugar

Full Ingredients

Dried Chiles

6 dried guajillo chiles (about 35 g), stems removed (seed for less heat)
12 dried chile de árbol (about 20 g), stems removed (leave seeds for maximum heat)
1 1/2 cups (360 mL) boiling water (for soaking; you will reserve some of the soaking liquid)

Flavor Base

4 garlic cloves, peeled
1/4 cup (60 mL) distilled white vinegar
1 tablespoon (15 mL) fresh lemon juice

Spices & Seasoning

1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon granulated sugar

Oil & Texture

1/3 cup (80 mL) neutral oil (canola or grapeseed)
2–6 tablespoons (30–90 mL) reserved chile-soaking liquid, as needed for blending and final consistency

Step-by-Step Instructions

Step 1: Prep safely and set up

If you’re sensitive to spicy chiles, consider wearing disposable gloves. Set out a blender (high-speed works best), a small saucepan, a fine-mesh strainer (optional), and a clean jar with a tight lid.

Measure your vinegar, oil, and spices so they’re ready to go once the chiles are softened.

Step 2: Toast the dried chiles for deeper flavor

Place a dry skillet over medium heat. Add the guajillo chiles and árbol chiles in a single layer (work in batches if needed). Toast for 60–90 seconds, turning frequently, just until they smell fragrant and deepen slightly in color.

Important: Do not let them smoke heavily or blacken—burnt chiles turn bitter fast.

Step 3: Soak until pliable

Transfer toasted chiles to a heatproof bowl. Pour in 1 1/2 cups (360 mL) boiling water. Press the chiles down so they’re submerged (a small plate works well as a weight).

Soak for 20 minutes, until the chiles are very soft and flexible. Reserve the soaking liquid; you’ll use it to help the sauce blend smoothly and to fine-tune thickness.

Step 4: Blend the base until very smooth

Using tongs, transfer the softened chiles to the blender. Add 4 garlic cloves, 1/4 cup (60 mL) vinegar, 1 tablespoon (15 mL) lemon juice, cumin, coriander, paprika, salt, and sugar.

Add 2 tablespoons (30 mL) of the reserved soaking liquid to start. Blend on high for 60–90 seconds, stopping once to scrape down the sides, until the mixture looks like a smooth red paste.

Step 5: Stream in oil to emulsify (glossy, drizzleable heat)

With the blender running on medium-high, slowly stream in the 1/3 cup (80 mL) neutral oil. This step creates a smoother, glossier sauce that clings like the iconic street-cart drizzle.

Check consistency. For a scorching drizzle that still pours, blend in additional reserved soaking liquid 1 tablespoon (15 mL) at a time, up to 6 tablespoons (90 mL), until it moves easily but remains thick.

Step 6: Brief simmer to bloom spices and stabilize

Pour the blended sauce into a small saucepan. Bring to a gentle simmer over medium-low heat and cook, stirring often, until the sauce reaches 190–200°F (88–93°C) and holds there for 5 minutes.

This short cook deepens flavor, slightly thickens the sauce, and helps it keep well.

Step 7: Cool, adjust, and jar

Remove from heat and cool to room temperature, about 20 minutes. Taste carefully (it’s hot). If you want it tangier, blend in an additional 1–2 teaspoons (5–10 mL) vinegar. If you want it saltier, add 1/8 teaspoon salt at a time.

For an ultra-smooth, squeeze-bottle texture, you can strain it through a fine-mesh strainer, pressing firmly (optional). Transfer to a clean jar or squeeze bottle, cover, and refrigerate. Best after 12–24 hours for the flavors to settle.

Pro Tips

Control the burn: For a slightly milder sauce, remove the seeds from the guajillo chiles and reduce the árbol chiles to 8. Keep everything else the same.
Get it truly smooth: Blend longer than you think you need (up to 2 minutes total). Dried chile skins take time to fully break down.
Don’t rush the oil: Streaming the oil slowly makes the sauce glossy and cohesive instead of greasy.
Adjust thickness on purpose: Add soaking liquid for a pourable drizzle, or reduce it for a thicker paste that spreads on wraps and sandwiches.
Avoid bitterness: Toast lightly. If chiles blacken, start over—bitterness will carry through the whole batch.

Variations

Harissa-style twist: Add 1/4 teaspoon caraway and 1/8 teaspoon cinnamon. Swap lemon juice for 1 tablespoon (15 mL) chopped preserved lemon peel (rinse first), blended in.
Smokier heat: Add 1/2 teaspoon smoked paprika (instead of sweet) and blend in 1 teaspoon chipotle powder.
Extra-garlic cart style: Add 2 more garlic cloves and an extra 1 tablespoon (15 mL) vinegar to keep it punchy and balanced.

Storage & Make-Ahead

Store in a sealed jar or squeeze bottle in the refrigerator for up to 4 weeks. The sauce often tastes even better after 24 hours as the chile flavor rounds out and the cumin blooms.

For longer storage, freeze in small portions (ice cube tray works well) for up to 3 months. Thaw overnight in the refrigerator and shake or stir well before using, since natural separation can happen.

Nutrition (per serving)

Approximate per 1 tablespoon (1/16 of recipe): 45 calories; 4.5 g fat; 1 g carbohydrates; 0.5 g protein; 120 mg sodium; 0.3 g fiber; 0.5 g sugar.

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