Distinctively smoky and hearty in flavour and can be used with meat or as a dip
50g dried guajillo chillis (about 8)
2 Tbl sunflower oil
2 cloves garlic, sliced
1 medium white onion, sliced
1 bay leaf
3 Tbl Tio Pablo Pepitas (roasted pumpkin seeds)
1 ½ tsp salt
1 Tbl fresh or dried oregano (Mexican oregano best)
1 Tbl cider vinegar
1 ½ tsp sugar
Place whole guajillo chillis into a dry skillet and heat until frangrant and puffy. Then place all of the chillis into a bowl and cover with boiling water for 10 minutes. Save water in bowl.
Using the same skillet, brown the onion, garlic and bay leaf in oil and add the pepitas. Turn off heat and let cool slightly and then add the cider vinegar and salt.
While the mixture is cooling, using tongs, roast tomatoes over element on stove. Once the tomatoes are a bit blackened, de-stem, cut in half and place in skillet with mixture. Stir in to combine flavours.
Take guajillos out of water and de-stem. Using scissors, cut the chillis into slices and put into mixture (I included the seeds)
Remove bay leaf and add entire mixture into food processor and puree using the guajillo water (about 2/3 cup) Add sugar to taste and puree again.