Date: Wed, 02 Aug 1995 15:20:09 MDT
From: jane waddell (firstname.lastname@example.org)
from "The Great Salsa Book" by Mark Miller.
1 1/4 oz dried guajillo chiles, stemmed and seeded
2 T diced white onion
1 Roma tomato, blackened and chopped
1 clove roasted garlic
1/2 t salt
Toast the chiles in a dry frying pan. Rehydrate them
in 1 quart of warm water for 20 min. Drain chiles,
reserving 1 cup of the water. Transfer to blender. If
the chiles do not taste bitter, add the reserved
chile water, otherwise add 1 c. plain water. Saute the
onion for 5 minutes over medium heat and add to the
chiles. Add the tomato, garlic, and salt, then puree.