Guajillo Chile Salsa
5 cloves garlic, unpeeled
1 1/2 teaspoons oil
1 2-ounce Frieda’s Dried Guajillo Chiles
1 1/2 cups finely chopped onion
2 cups diced tomatoes
1/3 cup beef or chicken broth
1 1/2 teaspoons Frieda’s Chopped Fresh Oregano or 1/2 teaspoon crushed dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
Place garlic and oil in a small baking dish, cover. Bake in a 350° F oven for 25 minutes, or until tender. Rehydrate chiles by placing them in boiling water for 2 to 3 minutes or until softened. Drain; cool slightly. Discard stems and seeds of chiles; mince chiles and peel garlic.
In a blender or food processor, place the onion, tomatoes, peeled garlic, chiles, half of the broth, oregano, cumin and salt. Cover and process until coarsely pureed. Add more broth, if necessary, to make a sauce-like consistency.
Add to soups and stews to flavor them, use as a sauce with meats, fish, or poultry, or add some of the sauce to a steamed vegetable dish. Store in refrigerator in a covered container.
Analyzed to serve 8. Calories 280, Total Fat 13g, Saturated Fat 8g, Trans Fat 0g, Cholesterol 60mg, Sodium 210mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 10g, Protein 5g, Calcium 10%, Iron 10%.