by Cordelia
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Cordelia's Notes:
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10
dry chilies ( Guajillo)
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5
garlic cloves
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2
tablespoons cumin
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1
tablespoon chopped cilantro
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Juice from 1/2 a lemon
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1/4
cup extra virgin olive oil
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Submerge the dried chilies in warm tap water for about an hour, until soft.
Ask the hotline about this step!Get rid of ones that stay dry and do not become soft.
Ask the hotline about this step!Break down the chilies and take out the seeds.
Ask the hotline about this step!Put the chilies and all the rest of the ingredients except for the oil in the food processor. Grind well, but still chunky and not a complete paste.
Ask the hotline about this step!Add the oil and mix just with few more pluses.
Ask the hotline about this step!6. Taste for salt.
Ask the hotline about this step!7. If the chilies are not very spicy you can add some chili flakes as well.
Ask the hotline about this step!Good for about 3 weeks in the fridge, if covered with a bit of olive oil. Also good without the cilantro.
Ask the hotline about this step!I can hardly wait to make your carrot recipe which includes this recipe! It sound delicious and looks beautiful!
SO happy you posted this! Now I'll be able to make your carrots!
you are very welcome. Actually posted a while ago,but I forgot to point from the carrot recipe. Enjoy!
THANK YOU for posting this! Definitly on my "to make" (for myself :-) list!!!
Excellent. So glad to have a recipe for this. Where can I get Guajillo peppers??
Actually my regular supermarket has a section of dried peppers, but if yours does not have it, try Mexican grocery stores or Asian. When I cannot find them I use other mild dried peppers. This week I used New Mexico peppers, it came out a bit more spicy. I try different ones since I cannot find the ones which are used originally, so try any that are mild, dark crimson and the bigger kinds. I hope it helps.
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
I just made this and I had to run it through a food mill because the pepper skins were just a bit much. I made a double batch and only used five cloves of garlic and it had plenty of garlic. I'm going use it to accompany some grill smoked sockeye salmon tonight.