Ingredients
12 Guajillo Chilies
28 ounce can of petite diced tomatoes
1 bunch cilantro
1/2 white onion
3 cloves garlic
2 jalapenos
4 limes (juice only)
Salt
Cumin
Preparation
Soak 12 or so guajillo chilies (those good, dry, red, ones, I bought them at the Mexi store in town) in bowl filled with boiling water for 30 minutes. When done, remove the stems and the seeds. Toss in a blender with a 28 ounce can of whole peeled tomatoes (I used petite diced), 1 bunch of cilantro, 1/2 an onion, 2 cloves of garlic (I used 3), and the juice of 3 limes (I used 4). Blend until smooth. Season well with salt and cumin. Let it cool in the fridge.
