Guajillo Chile Salsa
16 guajillo chiles also called chile cascabel ancho
4 cloves of garlic
1/4 cup chopped cilantro
3 to 4 cups of water
2 tablespoons cooking oil
Salt to taste
Remove the stems, seeds, and veins from the chiles. Discard.
Peel the cloves of garlic.
Chop the cilantro. You can use the stems.
Put all the ingredients in a pan.
Add just enough water to cover the ingredients, about 4 cups.
Bring the water to a boil then reduce the heat to low.
Simmer for 1 minute then turn off the heat.
Allow the ingredients to soak for 15 minutes. The dried chiles will reconstitute in this time.
Pour all of the ingredients including 2 cups the soaking water into the blender.
Blend until smooth, about 2 minutes. Add a little water if needed to blend.
Strain the mixture into mixing a bowl. Discard the paste that remains in the strainer.
Heat 2 tablespoons of cooking oil in your saucepan over medium heat then add the strained salsa and 1 tsp. salt.
Turn the heat to low. Add up to a cup of soaking water to get the desired consistency.
Simmer the salsa for 30 minutes until it thickens. The salsa will darken in color during this time.