Title: Guajillo Salsa
Categories: Sauce Peppers Mexican
Yield: 3 Cups

1/2	lb	Dried guajillo chiles
3	c	Water
5	lg	Cloves roasted garlic
1	ts	Ground cumin
1	ts	Salt
1/2	lb	Roma tomatoes
2	ts	Toasted pumpkin seeds
1/3	c	Cider vinegar
1	ts	Roasted ground Mexican
		Oregano.

Remove stems from the guajillos. Roast and rehydrate the chiles. Pure with the remaining ingredients. To use as a sauce, heat 2 T. peanut oil or lard in a high-sided pan and refry sauce at a sizzle for 3-5 minutes, stirring continuously. Add a little water if necessary.

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 shrimps and scallops. This recipe can be serveed cold as a salsa or hot as a sauce.

Source: "THE GREAT CHILE BOOK"

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