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Guajillo salsa
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| Artist: |
_ |
| Categories: |
Appetizers, Central American, Ethnic, Mexican, North American, Salsas, Sauces & Dressings, South American |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Dried Guajillo Chiles | | 3
| cup | Water | | 5
| | Large Cloves Roasted Garlic | | 1
| tsp | Ground Cumin | | 1
| tsp | Salt | | 1/2
| lbs | Roma Tomatoes | | 2
| tsp | Toasted Pumpkin Seeds | | 1/2
| cup | Cider Vinegar | | 1
| tsp | Mexican Oregano | | | -roasted and ground |
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Procedures:
| 1 | : 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. | | 2 | 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. | | 3 | 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. | | 4 | Use just enough water to cover the chiles and press them down with a lid. | | 5 | Allow them to sit for 20 minutes or until they are soft. | | 6 | At this point, you should taste the water to see if it is bitter, discarding it if it is. | | 7 | The chiles can then be used as directed in the recipe. | | 8 | : method: remove stems from the guajillo. | | 9 | Roast and rehydrate the chiles. | | 10 | Puree with the remaining ingredients. | | 11 | 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. | | 12 | Add a little water if necessary. ~- |
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