Recipe - Guajillo

Stephen Ceideburg
8 Guajillo chilies *
2 Ripe tomatoes
One half md White onion, coarsely
chopped
1 Clove garlic, minced
1 tablespoon Vegetable oil
Salt to taste

* ancho or pasilla chilies can be substituted

1. Toast chilies on a griddle or skillet until fragrant, turning frequently
so they don't get burned, about 5 minutes. Remove the seeds, devein, and
let chilies soak in hot water.

2. Meanwhile, toast tomatoes over an open flame until the skins blacken.
Remove the skins, and chop coarsely.

3. Put the chilies, tomatoes, onion, garlic and salt in a blender, along
with I cup of the chili water, and puree.

4. Heat oil in a heavy skillet, and fry the puree over moderate heat for 5
minutes, stirring constantly.

Yield: 2 One half cups.

Approximate nutritional analysis per 1/4cup serving: 30 calories, 2 grams
fat, 0 milligrams cholesterol, 5 milligrams sodium (before salting), 1 gram
protein, 4 grams carbohydrate.

Adapted from Josefina Howard

David Karp writing in the New York Times, 9/22/93. Courtesy, Helen
Fleischer.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini