Before you begin, place the guajillo peppers in a shallow dish and cover with hot water. Sit for 15-20 minutes then seed and chop.
In a large skillet over medium high heat, saute the diced onion and peppers in a couple of drizzles of vegetable oil. Season lightly with seasoned salt and black pepper.
Saute for 2-3 minutes until softened and beginning to brown then add the minced garlic. Saute for 1 minute.
Add the remaining ingredients. Lower the temperature and continue to simmer, gently bubbling, uncovered for 40-45 minutes to reduce and thicken. Stir periodically.
After reducing add the juice of 1 lime. Ladle into a stand blender or use an immersion blender to blend until smooth.
Cool and freeze or serve over huevos rancheros, homemade enchiladas or as a taco sauce.