Guajillo Chile Salsa
By Chef Raquel Perez


1 (3 oz.) package Melissa’s Dried Guajillo Peppers, stems and seeds removed
1 clove Garlic, peeled
1 teaspoon Salt
½ teaspoon Dried Oregano


Fill a saucepot with water and add the peppers. Bring to a boil and then simmer for 5 minutes.

Remove the peppers and place them, along with ¾ cup of the water into a blender.

Add the garlic, salt and oregano and blend until smooth.

Makes 2 cups.