Guajillo Salsa

Title:
Guajillo Salsa

Yield:
3 Cups

Categories:
Mexican,
Salsa,
Sauces,
Appetizers




Ingredients:





   1/2 lb Dried Guajillo Chiles


     3 c  Water


     5    Large Cloves Roasted Garlic


     1 ts Ground Cumin


     1 ts Salt


   1/2 lb Roma Tomatoes


     2 ts Toasted Pumpkin Seeds


   1/2 c  Cider Vinegar


     1 ts Mexican Oregano


          -roasted and ground






 : 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 t 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.


 Puree with the remaining ingredients. 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. Add a little water if necessary. ---