Guajillo Chili Salsa

Dried whole guajillo chilis are not too hot, so you can use this salsa as a sauce, too. They are ubiquitous in latin markets and can be found both bulk and packaged.

•10-15 dried guajillo chilis, seeds and ribs removed, torn into big pieces
•2 cloves fresh garlic
•Pinch of each: cumin, oregano, coriander, sugar, and salt
•Juice of ½ lime
•3 big tomatillos, canned, or fresh boiled in water for minutes

Heat heavy bottomed skillet to med high and toast chilis until just smoking, don’t burn!.

Place chili in bowl and cover with water to re-hydrate, 15 minutes, reserve chili water.

Heat water and boil tomatillos, if using fresh. Place re-hydrated chilis and all other ingredients in food processor and puree. Add reserved chili soaking water a tablespoon at a time until desired consistency. If you want it hotter, add some red pepper flakes.