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10 portions
Ingredients: Measure:
Guajillo chile, soaked and pureed
2 cups
1 tbsp
3 cups
Cilantro, rough chopped
2-1/2 cups
Lime juice, fresh squeezed
1/4 cup


  1. Turn a gas flame to high, hold the chili with tongs and toast for 30 seconds on each side. Remove from flame and hold in warm water covered by plastic. Once all chilies have been toasted, place in a blender with salt and purée. Add water as needed to make a smooth purée.

  2. Place a medium-size saucepan over a medium flame.

  3. Add spaghetti sauce and chili purée. Stir until chili is completely incorporated.

  4. Bring to a boil and remove from flame.

  5. Add cilantro and lime juice.

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