Guajillo Salsa
Yield
3 cupsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
guajillo chiles
dried |
* |
| 3 | cups |
water
|
|
| 5 | large |
garlic cloves
roasted |
*
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
salt
|
|
| ½ | pound |
italian plum (roma) tomatoes
|
|
| 2 | teaspoons |
pepitas (pumpkin seeds)
toasted |
|
| ½ | cup |
apple cider vinegar
|
|
| 1 | teaspoon |
oregano
mexican, roasted and ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
guajillo chiles
dried |
* |
| 7.1E+2 | ml |
water
|
|
| 5 | large |
garlic cloves
roasted |
*
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
salt
|
|
| 226.8 | g |
italian plum (roma) tomatoes
|
|
| 1E+1 | ml |
pepitas (pumpkin seeds)
toasted |
|
| 118 | ml |
apple cider vinegar
|
|
| 5 | ml |
oregano
mexican, roasted and ground |
|
Directions
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.
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.
The chiles should then be added to water that has been heated teaspoon just below the boiling point, if it is boiling, the chiles will lose flavor.
Use just enough water to cover the chiles and press them down with a lid.
Allow them to sit for 20 minutes or until they are soft.
At this point, you should taste the water to see if it is bitter, discarding it if it is.
The chiles can then be used as directed in the recipe.
METHOD: Remove stems from the Guajillo.
Roast and rehydrate the chiles.
Purée with the remaining ingredients.
To use as a sauce, heat 2 tablespoons peanut oil or lard in a high-sided pan and refry sauce at a sizzle for 3 to 5 minutes, stirring continuously.
Add a little water if necessary.
