Guajillo Chile Sauce
© By Lois Ellen Frank, Ph.D.
12 Guajillo Chiles, toasted, seeds and stem removed and broken into pieces.
1 cup toasted pumpkin seeds, (pepitas)
1 ½ cups water
Salt to taste
Toast the guajillo chiles in a 350-degree oven for approximately 3 minutes until the chiles are completely dry. Do not over toast or they will burn.
Place the toasted guajillo chiles and the toasted pumpkin seeds in a powerful blender and blend on high for 2 to 3 minutes until completely blended and smooth.
Pass through a strainer to remove any unblended chiles and/or seeds.
Return to a saucepan and heat on low until the sauce has reduced to your desired consistency.
Makes approximately 2 cups of sauce
Original recipe “Used with Permission”. © By Lois Ellen Frank”