Guajillo Salsa

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   Soak 12 or so guajillo chilies (those good, dry, red, ones, I bought them at the Mexi store in town) in bowl filled with boiling water for 30 minutes. When done, remove the stems and the seeds. Toss in a blender with a 28 ounce can of whole peeled tomatoes (I used petite diced), 1 bunch of cilantro, 1/2 an onion, 2 cloves of garlic (I used 3), and the juice of 3 limes (I used 4). Blend until smooth. Season well with salt and cumin. Let it cool in the fridge.

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