Free Recipe Guajillo
Recipe Type: S Recipes
Recipe Preparation: stir
Cooking Temperature:
Recipe Serves: 6
Ingredients for Guajillo 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
Guajillo Preparation
* 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 From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
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