Guajillo Salsa
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3 cups N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound dried guajillo chiles 3 cups water 5 large cloves roasted garlic
1 teaspoon ground cumin 1 teaspoon salt 1/2 pound Roma tomatoes
2 teaspoons toasted pumpkin seeds 1/3 cup cider vinegar 1 teaspoon roasted ground Mexican oregano



1 Remove stems from the guajillos. Roast and rehydrate the chiles. Puree 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.

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