Ingredients
o
2 tbsp oil, divided
g
10 guajillo chile, stems & seeds removed
c
5 chiles de arbol
G
5 Garlic Cloves
W
½ White Onion
r
5 roma tomato
W
1 cup Water
T
1 tbsp Tomato Bouillon
Directions
1
To your Chile guajillos, remove the stems & the seeds.
g
10 guajillo chile, stems & seeds removed
2
Add 1 tbsp oil to a large skillet & set to medium heat. Add the dried Chiles & toast for 2-3 minutes.
o
2 tbsp oil, divided
c
5 chiles de arbol
g
10 guajillo chile, stems & seeds removed
3
Once almost fully toasted, add in the garlic & onion. Then remove the Chiles. Cook the onion & garlic for 5-7 minutes.
G
5 Garlic Cloves
W
½ White Onion
4
Add in the tomatoes & cook for 5-7 minutes more.
r
5 roma tomato
5
Add the dried toasted Chiles back into the pan along with 1 cup of water. Make sure majorly of the Chiles are submerged in the water.
c
5 chiles de arbol
g
10 guajillo chile, stems & seeds removed
W
1 cup Water
6
Bring to a boil & let cook for 10-15 minutes.
7
Let cool for a couple minutes, add everything to the blender along with 1 tablespoon of tomato bouillon or salt if using. Blend until combined.
T
1 tbsp Tomato Bouillon
8
Add the remaining tablespoon of oil to the pan on medium low heat, pour the salsa into the pan & simmer for about 5 minutes.
9
Serve & enjoy 😋
