This Easy Keto Mexican Sauce is an easy way to add smokiness, heat, and zesty flavour to any dish. It can be drizzled over chicken or salmon or turned into a creamy dip. However you choose to use this recipe, it is incredibly easy to make with the help of just a few pantry staples.
Dairy-Free Keto Recipe
I recently had a reader ask me for some ideas on some dairy-free keto recipes. Since many keto sauces on the internet (including ones like this Keto Creamy Mustard Sauce or this Whole30 Big Mac Special Sauce) include dairy, it can be hard for dairy-intolerant folks.
So, I have decided to create a spicy keto sauce that was not only easy, and tasty but also a dairy-free keto recipe!
Just like my Peanut Dipping Sauce, Keto Chimichurri Sauce and my Homemade Sugar-Free Hoisin Sauce, I like to convert everyday high-carb and high-sugar sauce recipes into low-carb keto sauces.
Doing so is really not that difficult when you realize that converting recipes requires just a few simple swaps. And when it comes to Mexican-inspired recipes, it’s hard to beat a spicy keto sauce that is so smooth and creamy, with just the right amount of spice.
This recipe uses dried peppers, so if you have never used dried guajillo peppers before to make a keto Mexican sauce, today I will show you just how to use dried peppers to make any number of different flavoured keto sauces.
WHAT ARE GUAJILLO PEPPERS?
The Guajillo is one of the most common and popular chili peppers grown and used in Mexico, and a beloved pepper used in Mexican cuisine. It is mild to moderately hot, and has dark, reddish-brown, leathery skin. The peppers range from 3-5 inches in length and are 1-inch wide. They are said to have either a green-tea flavour or fruity flavour, with hints of berries.
MAKING KETO MEXICAN SAUCE FROM SCRATCH
To make this, most of the ingredients you need you might already have on hand. Then all you need to do is softened the peppers and blend the ingredients in a food processor or high-speed blender until it’s smooth and creamy. It couldn’t be any easier!
Dried Guajillo Peppers - These are dried peppers that are typically found in a bag near the Mexican section of a grocery store. Almost all grocery stores carry these peppers so if you can not find them, make sure to ask as they are most likely somewhere in the store. I used the Badia brand. If you can not find dried Guajillo, you can use Ancho (dried poblano peppers) or California instead.
Cumin, Garlic and Salt - Help tie all the flavours together.
Sweetener - I used a combination of allulose and Lakanto Golden but feel free to use anything you have on hand. Also, once the sauce has been blended, taste the keto sauce and feel free to add additional sweetener to suit your taste or the dairy-free keto recipe you plan on using it in.
Unsweetened Cocoa Powder - This ingredient is optional but I love how it seems to mellow out as well as combine all the flavours.
Vinegar - The acidity paired with the sweetener helps to round out the keto sauce flavour.
Liquid smoke - Again, this ingredient is purely optional and will add a slight "smokiness" to the sauce.
HOW TO PREPARE GUAJILLO PEPPERS
I followed the advice on Chili Pepper Madness website and lightly dry toasted the peppers in a medium-hot pan (see below for more detailed instructions) which is supposed to help to draw out some of the flavours.
Then, I allowed them to cool before I cut them open with some scissors, and then opened them up to remove the seeds. Once most of the seeds were removed (it doesn't really matter if you do not get all the seeds as the entire mixture is pulverized in a high-speed blender!), I simply poured boiling hot water over the peppers and let them sit for about 30 minutes to rehydrate.
How to Toast Dry Peppers
Stove method: Heat an ungreased heavy-bottomed skillet or griddle over medium heat until hot. Add dried chilies in a single layer and toast for 1 to 2 minutes per side, pressing down with a spatula for more even toasting (the peppers will soften as they heat up). Toast until their color begins to change and they become aromatic. Remove from heat and let cool just enough to handle, then use kitchen scissors to snip off the top, cut lengthwise and remove the seeds and ribs.
Oven method: Preheat oven to 350°F. Place dried chiles on an ungreased baking sheet in a single layer and dry-roast (toast) until fragrant and hot to the touch, about 5 minutes -- they'll become pliable and you should see a slight change in color, maybe a few brownish spots, but they should not smell acrid or look burnt. Remove from oven and let cool just enough to handle, then use kitchen scissors to snip off the top, cut lengthwise and remove the seeds and ribs.
SPICY KETO SAUCE INSTRUCTIONS
Seriously, this homemade Keto Mexican sauce could not be any easier to make!
- Toast the peppers; once cooled, cut the peppers and remove both the stem, seeds and the rib the seeds are attached to
- Add the seeded dried peppers, garlic, salt, 2 tablespoons of sweetener, cocoa powder, liquid smoke and cumin to a large bowl.
- Boil water and pour it over the peppers.
- Let sit for 30 minutes.
- Place all the ingredients into a high-speed blender.
- Add in the vinegar.
- Process until smooth, about 1 minute.
- Taste the sauce and add additional sweetener, salt or other spices to suit your taste.
WAYS TO USE THIS KETO MEXICAN SAUCE
Now that you have your sauce, let the fun begin.
I like to douse my Air Fryer Pulled Pork in this sauce as well as use it for countless other ways.
Here are a few ideas.
- Dip it with roasted broccoli, Prosciutto Shrimp, Whole30 Chorizo Shrimp Skewers, or these Bacon-Wrapped Mustard Chicken Bites
- Drizzle it on top of Air Fryer Fish Bites, Whole30 Gyro Meat (Gluten-Free, Keto), Sheet Pan Chicken and Veggies, or Weeknight Steak Sheet Pan Fajitas
- Spoon it on top of taco salad bowls, or Roasted Cauliflower Tomato Salad for a spicier take
Tasty Flavour Variations
Of course, there are endless takes and variations on how to make this dairy-free keto recipe. Feel free to experiment with seasonings and spices to create your own! However, if you’re looking for something a bit different, I’ve got a few tips to get you started.
- Looking for something sweeter? Try adding an additional 1-2 tablespoons of sweetener or even some sugar-free maple syrup.
- Prefer a little more spice? Add a dash of hot sauce or jalapeño pepper.
- Looking to add a little more smoke? Add chipotle powder or some adobo sauce.
- Want to use a few extra seasonings? For an even more authentic flavour, try including a bay leaf, coriander, or allspice.
STORAGE TIPS
To store this Spicy Chocolate sauce: Pour it into an airtight container and store in the fridge for up to 1 week. I like to use a mason jar to make sure that the container is airtight.
You can always freeze the sauce or pour the sauce into an ice cube tray and freeze it. This will allow you to only take out what you need for your next recipe!
MORE CREAMY SAUCES THAT TASTE JUST AS GOOD
Here are a few of my favourites that I love to use for tacos, rice bowls, or just for dipping. Enjoy!
- White BBQ Sauce
- Big Mac Special Sauce
- Tzatziki
- Keto Creamy Mustard Sauce
- Healthy Garlic Cream Sauce (using cauliflower!)
Keto Mexican Sauce
This Keto Mexican Sauce is an easy way to add smokiness, heat, and zesty flavour to any dish. It can be drizzled over chicken or salmon or turned into a creamy dip. However you choose to use this recipe, it is incredibly easy to make with the help of just a few pantry staples.
- Total Time: 35 minutes
- Yield: 2 cups 1x
Ingredients
- 3 oz guajillo peppers, dried, stem and seeds removed
- 2 cups boiling water
- 3-5 garlic cloves
- 2 tsp salt
- 2-4 tablespoon sweetener
- 2 tbsp unsweetened cocoa powder
- 1 tbsp balsamic vinegar or apple cider vinegar
- 1 tsp liquid smoke
- 1 tsp cumin
Instructions
- Add the seeded dried peppers, garlic, salt, 2 tablespoon sweetener, cocoa powder, liquid smoke and cumin to a large bowl. Boil water and pour it over the peppers. Let sit for 30 minutes.
- Place all the ingredients into a high speed blender. Add in the vinegar. Process until smooth, about 1 minute. Taste the sauce and add additional sweetener to suit your taste.
- Prep Time: 5 minutes
- Soaking: 30 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Bake
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tbsp
- Calories: 22
- Sugar: 0.1
- Fat: 1
- Carbohydrates: 3.4
- Fiber: 1.7
- Protein: 1
Donna G
Loved this sauce! I had dried peppers that I had bought over a year ago and didn't know what to do with them!