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Recipes Sauces Salsas
Recipes Sauces Salsas
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| Servings: | 12 |
| Author Notes: | Guajillos are one of the most popular dried chiles in Mexico for making salsas. Its distinctive fruit and citrus qualities and medium heat make it a great accompaniment for all seafood, especially shrimp and scallops. This recipe can be served cold as a salsa or hot as a sauce; either way, be prepared for the compliments to fly! |
| 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 |
| Instructions: |
Makes About 3 Cups Remove stems and seeds from the guajillos. Dry roast the chiles in a 250°F oven for 3 to four minutes. Add the roasted chiles to water that has been heated to just below boiling. Allow them to sit for 20 minutes or until soft. Drain. Puree the roasted, re-hydrated chiles 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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