Salsa Guajillo
Ingredients:
3 guajillo chilis (about 1 ounce), stemmed and seeded
1 pound roma tomatoes or about 4 or 5 tomatoes
1 garlic clove peeled
1/4 cup white onion roughly chopped
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 teaspoon kosher salt (or to taste)
1 tablespoon safflower or corn oil
1 pound roma tomatoes or about 4 or 5 tomatoes
1 garlic clove peeled
1/4 cup white onion roughly chopped
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 teaspoon kosher salt (or to taste)
1 tablespoon safflower or corn oil
Directions:
Toast guajillo chilis for about 20 seconds per side over an already hot pan set over medium low heat. Be careful not to burn them or they will taste bitter.
Place toasted chilis, tomatoes and garlic in a pan covered with hot water and simmer for about 10 minutes until the guajillos are softened and tomatoes are cooked through.
Place the chilis, tomatoes and garlic in the blender or food processor with about 1/2 cup of the cooking liquid, the onion, oregano, cumin and salt. Puree until smooth. Strain the sauce.
Heat oil in a sauce pan set over medium high heat. Once hot, pour in the sauce (be careful because it will try to jump out of the pan), and simmer for about 12 to 15 minutes, or until the sauce thickens and seasons. Taste for seasoning and add more salt if needed.
Place toasted chilis, tomatoes and garlic in a pan covered with hot water and simmer for about 10 minutes until the guajillos are softened and tomatoes are cooked through.
Place the chilis, tomatoes and garlic in the blender or food processor with about 1/2 cup of the cooking liquid, the onion, oregano, cumin and salt. Puree until smooth. Strain the sauce.
Heat oil in a sauce pan set over medium high heat. Once hot, pour in the sauce (be careful because it will try to jump out of the pan), and simmer for about 12 to 15 minutes, or until the sauce thickens and seasons. Taste for seasoning and add more salt if needed.
Notes:
Once cooled down, the sauce may be refrigerated for a couple weeks.
You can use any oregano, but if you have mexican oregano, use that instead. Different flavor profile.
Guajillo peppers can be substituted with almost any dried peppers. Ancho, anaheim, or pasilla peppers are all good choices.
You can use any oregano, but if you have mexican oregano, use that instead. Different flavor profile.
Guajillo peppers can be substituted with almost any dried peppers. Ancho, anaheim, or pasilla peppers are all good choices.