10 dried chilies ( Guajillo) Ask a question about this ingredient
5 garlic cloves Ask a question about this ingredient
2 tablespoons cumin Ask a question about this ingredient
1 tablespoon chopped cilantro Ask a question about this ingredient
Juice from 1/2 a lemon Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
Submerge the dried chilies in warm tap water for about an hour, until soft.
Ask a question about this stepGet rid of ones that stay dry and do not become soft.
Ask a question about this stepBreak down the chilies and take out the seeds.
Ask a question about this stepPut 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 a question about this stepAdd the oil and mix just with few more pluses.
Ask a question about this stepTaste for salt.
Ask a question about this stepIf the chilies are not very spicy you can add some chili flakes as well.
Ask a question about this stepGood for about 3 weeks in the fridge, if covered with a bit of olive oil.
Ask a question about this stepAlso good without the cilantro.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
