This is a wonderful salsa made from dried Guajillo chili peppers and ripe plum tomatoes. If the Guajillos are too spicy, you can cut the heat by adding more tomatoes.
8-10 dried Guajillo peppers
2 plum tomatoes, seeded
2 large cloves of garlic
Pinch of dry ground coriander
Pinch of dry Mexican oregano
1 tsp. salt, to taste
1/4 cup fresh cilantro leaves, minced
Place the dry Guajillo pods in a large cast-iron skillet and heat over medium until lightly toasted and aromatic – about 5 minutes. Press them down and turn once so they don’t scorch. Remove and trim stems. Remove the seeds from the pods and place in a blender with enough water to cover the peppers. Let stand for at least a half hour.
Pour out the water from the blender and reserve. Measure 1 cup of the water and place back into the blender. Add the peeled garlic cloves, coriander, salt, Mexican oregano and cilantro. Pulse until smooth.
Add the seeded tomato and pulse again until smooth.
Let stand 20 minutes before serving. Makes about 2.5 cups.