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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 3 |
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Since I am on a salsa kick right now. I thought I would post a few of my favorite Salsas/Sauces. Every other year I try to make it down to the Hatch Chile fest in NM. This recipe was in a small spiral Chile Cook Book I bought when I was there. Read more . Guajillo Peppers have distinctive fruity/citris tones and a warm medium heat. This salsa has great and rather unusual flavors. can be served cold as a salsa with chips or hot as a sauce with grilled seafood. The recipes yields about 3 cups. Ingredients:
1/2 lb dried guajillo chiles (dried numex chiles will work) |
3 cups water |
6 large cloves roasted garlic |
1 1/2 tsp toasted and ground cumin seeds |
1 tsp salt |
1/2 lb roma tomatoes peeled and seeded |
2 tsp toasted pumpkin seeds |
1/3 cup apple cidar vinegar |
1 tsp toasted and ground mexican oregano |
Directions:
1. Remove stems from Chiles. Heat a heavy skillet on medium heat. Throw in dried Chiles and dry toast 3 - 4 minutes shaking the pan to prevent them from burning. They should become quite aromatic and the skin should feel hot and begin to soften a little.
2. In a med - large saucepan bring the 3 Cups of water to a boil. Place Toasted Chiles in boiling water. Boil for 1 minute, cover and let sit for about 20 minutes until Chiles are soft and rehydrated.
3. In a blender, puree the Chiles with the remaining ingredients. Chill for at least 30 mins. Serve Cold with Tortillia chips.
4. To serve as a sauce: Heat 2 Tbls Peanut Oil in a high sided pan and refry the sauce at a sizzle for 3 - 5 mins. Add a little water if it gets too thick.
5. I have used this sauce to baste Shrimp and Scallop Kabobs or spoon a small pool on a plate and place grilled kabobs on top of the sauce.
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