Salsa Roja

Ingredients

• 2 handfuls of dried chiles guajillos secos – stems removed (about 8)
  • 2 large tomatoes (14.5 oz) chopped
  • ½ a medium onion
  • 1 tsp minced fresh garlic
  • 3 T canola oil
  • 2 cups water
• 1¼ tsp salt

To Prepare

1. In a medium-sized pot over medium heat, add oil, dried chiles, onion and garlic. Chiles should have stems removed. When you remove stems, seeds will fall out. Include the seeds in the pot.
2. Stir continuously taking care not to let it burn. After a minute or two, add tomato. Stir over medium heat another 2 minutes. Remove from heat.
3. In a blender combine 2 cups water, salt and contents of pot.
4. Blend 1 minute until mostly smooth. (If you prefer a thinner salsa, add more salted water and blend.)
5. This step is optional: To make the salsa spicier and add a lot of flavor, add 1 can chiles in adobo. Blend for another 30 seconds.
6. Return contents to pot. Stir salsa over medium heat for 2 minutes.
7. Allow to cool.

Will keep refrigerated for 1 week. (You could also can or freeze it.) Use in and on tamales!