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Guajillo Chile Sauce |
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(Salsa de Chile Guajillo)
Category: Cooking Sauces
Makes about 1 1/2 cups
This basic red chile sauce made from dried guajillo chiles is used in meat, poultry, or fish soups and stews. Guajillos are mild to moderate in heat with a pleasing flavor.
12 guajillo chiles, toasted and seeded
__Toasting Dried Chiles ..........Click the Edit tab and select this entry to follow preparation instructions.
2 teaspoons olive oil or vegetable oil
1/2 medium white onion, thinly sliced
3 cloves garlic (medium), peeled and thinly sliced
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 cup water or broth to suit the dish being prepared
1. Prepare the chiles. Then, break or cut them into pieces and put them in a bowl. Cover with hot tap water and soak about 25 to 30 minutes.
2. Meanwhile, heat the oil in a medium skillet over medium-low heat and cook the onion and garlic slowly, stirring, until they start to brown, 4 to 5 minutes. Stir in the oregano, cumin, and salt, then scrape the skillet contents into a blender. Drain the chiles then add the chiles to the blender along with the water. Purée as smooth as possible. If too thick to blend, add water 1 tablespoon at a time, until the purée is the consistency of ketchup. Pour the sauce through a strainer into a heavy saucepan. Push the pulp through with a wooden spoon. Discard the bits of skin and debris in the strainer.
3. Cook the sauce, covered, over medium-low heat, stirring frequently 6 to 8 minutes to blend the flavors. The sauce is ready to use or store in a covered container in the refrigerator up to 3 days, or freeze up to 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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