Red-Chile Sauce With Roasted Tomato

1. 1

   Tear the guajillos chiles into flat pieces, then roast them in a skillet on medium heat, using a metal spatula to press them flat to the hot surface for a few seconds. Flip and repeat. Be careful to not burn the chiles.

2. 2

   Lay the unpeeled garlic in the skillet and turn frequently until soft and blackened in spots, about 15 minutes. Cool, peel, and cut into quarters.

3. 3

   Break the chiles into a dry blender jar and pulverize. Add the garlic, roasted tomato, chipotle, 1/4 cup water and blend until very smooth.

4. 4

   Strain the sauce through a medium mesh sieve. Stir in a little water, if necessary, to make a light, pourable consistency. Season with salt and let stand for 1/2 an hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.