Salsa Chile Guajillo
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
12 chiles guajillos, seeds and veins removed
1 large tomato, roasted and peeled
1 clove garlic
2 tsp salt
1/4 cup water
On an iron skillet, toast the chiles well, about 2 minutes. Rinse but do not soak. In a blender, puree the chiles with the tomato, garlic, salt, and water.
Variation: Instead of the tomato, use 5 tomatillos, husked and boiled for 5 minutes. Blend with the chiles, finely chopped cilantro, and 1/2 cup chopped onion.
Makes about 1 cup.