Guajillo Salsa Recipe
Ingredients
| Chili | 1 1/4 Ounce, dried | |
| White onion | 2 Tablespoon, diced | |
| Virgin olive oil | 1 Teaspoon | |
| 1 Roma tomato, blackened and roughly chopped | ||
| Pumpkin seeds | 1/4 Cup (16 tbs), toasted | |
| Roasted garlic | 1 Clove (5gm) | |
| Salt | 1/2 Teaspoon | |
Directions
Toast the chiles and rehydrate them in 1 quart of warm water.
Drain the chiles, reserving 1 cup of the water, and transfer to a blender.
If it is not bitter, add the reserved chile water; otherwise, add 1 cup of plain water.
Saute the onion in the oil for 5 minutes over medium heat and add to the chiles.
Add the tomato, pumpkin seeds, garlic, and salt, and puree.
Drain the chiles, reserving 1 cup of the water, and transfer to a blender.
If it is not bitter, add the reserved chile water; otherwise, add 1 cup of plain water.
Saute the onion in the oil for 5 minutes over medium heat and add to the chiles.
Add the tomato, pumpkin seeds, garlic, and salt, and puree.
Chef
