Salsa de Chile Guajillo
Guajillo Chile SauceThis 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.
Ingrediënten
Makes about 1½ cups
- 12 guajillo chiles toasted and seeded
- 2 teaspoons olive oil or vegetable oil
- ½ medium white onion thinly sliced
- 3 medium garlic cloves peeled and thinly sliced
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- ½ teaspoon salt or to taste
- ½ cup water or broth to suit the dish being prepared
Instructies
- 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.
- 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.
- Cook the sauce, covered, over medium-low heat, stirring frequently 6 to 8 minutes to blend the flavors.
Notes / Tips / Wine Advice:
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.
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