Guajillo salsa Recipe

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Guajillo salsa

Artist:	_	Yield:	3
Categories:	Appetizers, Central American, Ethnic, Mexican, North American, Salsas, Sauces & Dressings, South American	Rating:	0
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Ingredients:

1/2	lbs	Dried Guajillo Chiles
3	cup	Water
5		Large Cloves Roasted Garlic
1	tsp	Ground Cumin
1	tsp	Salt
1/2	lbs	Roma Tomatoes
2	tsp	Toasted Pumpkin Seeds
1/2	cup	Cider Vinegar
1	tsp	Mexican Oregano
		-roasted and ground

Procedures:

1	: general instructions on how to rehydrate dried chiles: stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for 3 or 4 minutes.
2	Shake them once or twice and be careful not to scorch them or else they will taste bitter; this in turn will make sauce taste bitter.
3	The chiles should then be added to water that has been heated t just below the boiling point, if it is boiling, the chiles will lose flavor.
4	Use just enough water to cover the chiles and press them down with a lid.
5	Allow them to sit for 20 minutes or until they are soft.
6	At this point, you should taste the water to see if it is bitter, discarding it if it is.
7	The chiles can then be used as directed in the recipe.
8	: method: remove stems from the guajillo.
9	Roast and rehydrate the chiles.
10	Puree with the remaining ingredients.
11	To use as a sauce, heat 2 tb peanut oil or lard in a high-sided pan and refry sauce at a sizzle for 3 to 5 minutes, stirring continuously.
12	Add a little water if necessary. ~-