Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
8 Guajillo chilies *
2 Ripe tomatoes
1/2 md White onion, coarsely
-chopped
1 Clove garlic, minced
1 tb 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 1/2 cups.

Approximate nutritional analysis per 1/4-cup 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

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