Salsa That's probably Salsa de Chile Guajillo, also known as Salsa Rojo. Diana Kennedy's recipe (typical of Michoaca) runs as follows: 6 Guajillo Chiles, wiped clean, veins and seeds removed 1 cup water, approx. 6 oz. tomatoes, broiled for 5-10 minutes (flipped 1/2 way through), until charred and beginning to lose their shape 1 slice white onion, rough chopped 1 garlic clove, rough chopped salt to taste Heat a griddle or comal and toast the chiles well on both sides--when they cool they should…
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