– 2 ½ cups of water
– ½ teaspoon cumin
– 1 teaspoon oregano.
– 2 garlic cloves
– 1 teaspoon salt
– 4 oz guajillo
Warm up a griddle and then place the chilies on top. Press for a few seconds with the cooking shovel and flip them over and press for another couple of seconds.
– In the blender add 2 ½ cups of water, ½ teaspoon cummin, 2 garlic cloves, 1 teaspoon salt, 1 teaspoon oregano, and the guajillo. -Liquify Place a sieve on top of a pot and now pour the salsa and make sure the chile seed and skin stay in the sieve.
– Now boil the sauce for 5 to 8 minutes stirring once in a while to make sure it does not stick in the bottom. You can add more water if you want to make it thinner.