Guajillo Chile Salsa

Ingredients

• 3 guajillo chiles ((about 1 ounce), stemmed and seeded)
• 1 pound roma tomatoes (or about 4 or 5 tomatoes)
• 1 garlic clove (peeled)
• 1/4 cup white onion (roughly chopped)
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 1 teaspoon kosher or sea salt (or to taste)
• 1 tablespoon safflower or corn oil

Directions

1. Briefly toast the guajillos on both sides over medium-low heat, taking care not to burn them.
2. Simmer the toasted chiles with the tomatoes and garlic in water until softened.
3. Blend them with about 1/2 cup cooking water, onion, oregano, cumin, and salt; strain.
4. Carefully fry the strained sauce in hot oil for 12–15 minutes, until thickened and well seasoned. Adjust salt and cool.