Guajillo Salsa

Guajillo Salsa

Ingredients:
3 cups hot water
5 large cloves garlic, roasted
1 teaspoon ground cumin
1 teaspoon kosher salt

Directions:
1⁄ pound Roma tomatoes
2
2 teaspoons toasted pumpkin seeds
1⁄ cup apple cider vinegar
3
1 teaspoon dried oregano
1. Remove the stems from the guajillos and lightly toast them on a comal or cast-iron
skillet. Transfer them to a bowl and cover with hot water. Let them sit for at least 15
minutes.
2. When the chilies are softened, remove them from the water and chop roughly. Save
a bit of the chili soaking water.
3. Purée the chilies with the remaining ingredients until the mixture forms a paste. Add
a little chili water to thin if necessary.
PUMPKIN SEEDS
Called pepitas in Spanish, pumpkin seeds are commonly used in Mexican cuisine as a thickener for sauces.
Along with adding body to salsas and moles, pumpkin seeds add a warm, nutty flavor to dishes.
Avocado Salsa
This is a tangy green salsa made smooth and silky by the addition of
avocados. You can use it on tacos or in enchiladas, but you just might
find yourself eating it straight with a spoon. Be sure to use soft, ripe
avocados.
Yields 4 cups