GUAJILLO CHILE SAUCE

Steps:

• 1. Prepare the chiles. Then, break or cut them into pieces and put them in a bowl. Cover with hot tap water and soak about 25 to 30 minutes. 2. Meanwhile, heat the oil in a medium skillet over medium-low heat and cook the onion and garlic slowly, stirring, until they start to brown, 4 to 5 minutes. Stir in the oregano, cumin, and salt, then scrape the skillet contents into a blender. Drain the chiles then add the chiles to the blender along with the water. Purée as smooth as possible. If too thick to blend, add water 1 tablespoon at a time, until the purée is the consistency of ketchup. Pour the sauce through a strainer into a heavy saucepan. Push the pulp through with a wooden spoon. Discard the bits of skin and debris in the strainer. 3. Cook the sauce, covered, over medium-low heat, stirring frequently 6 to 8 minutes to blend the flavors. The sauce is ready to use or store in a covered container in the refrigerator up to 3 days, or freeze up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.