Bajalero - 10-14-2007 at 11:09 AM
Not for whiners or wussies!
This ones good for dipping chips or for mesquite BBq'd tacos .
It has a decent amount of heat but it's a good hurt
6 large dried chile Guajillos
6 large dried chile Puyas
2 cups dried chile de Arbol
2 14oz. cans stewed diced tomatoes with juice
6-12 large cloves garlic (start with 6 add more if desired later)
2 Tablespoons olive oil
Piloncillo
Cider vinegar
Kosher salt
Stem all dried chilies. bring a Qt. of water to boil , turn off an add Guajillos and Puyas. cover and let soak for 45 min.
In a frying pan , add Olive oil and slightly roast the Chile de Arbol
(caution) make sure you have a good ventilator or do this outside- it will singe your nostrils and eyes.
Roast Garlic in oven till caramelized
(option) finely chop and sauté slightly with the Chile de Arbols above ,AFTER you have reduced pan temp.
After Guajillos and Puyas are reconstituted, strain and put them in a blender, add the juice from the Stewed Tomatoes, and blend on medium till
somewhat smooth. Pour this through a screen sieve and shake and tap into a 2 qt. sauce pan till all the juice and pulp is out then discard the
remaining skin and seed fragments.
Add this pulp mixture back to blender , add Garlic , Tomatoes , roasted Chile de Arbol and blend well adding a small amount of water if necessary.
Put this back into the 2qt. sauce pan, add 1 Tab. Vinegar, 1Tab. Salt , 1/4 teaspoon Piloncillo and enough water to make the thickness you want ( I
like it not quite thin ) and bring to a simmer for 10 minutes.
Adjust the vinegar , salt , garlic and piloncillo to taste
You want only a hint of sweetness , not overwhelming but noticeable garlic , a little bit a tang from the vinegar and a decent saltiness.
[Edited on 10-14-2007 by Bajalero]