This is my favorite sauce because it's so versatile and naturally gluten free! You can use this to make anything: dips for the tortillas, Casseroles, Enchiladas or tacos. This sauce is awesome alone or as a part of any dish. Best of all you can double this and freeze some for future recipes.
- 4 guajillo peppers
- 1/2 tsp roasted cumin seeds
- 1 small onion quartered
- 4 garlic cloves
- 4 medium tomatoes
- 2 tsp salt
Bring 4 cups of water to a boil and add tomatoes. let cook for about 10 min then remove the tomatoes and set aside
In a small pot bring a cup of water to boil and add to guajilla peppers to soften, for 5 min. remove the stems and seeds, save water for later
In a cast iron pan roast the peppers, garlic and onions till charred, about 8 min (turning them). toast the cumin seeds for about 3 min till aromatic then grind in a spice mill or in a mortar and pestle.
In the blender: add the tomatoes and all of the ingredients, and the water that you boiled the guajillo peppers, pulse till smooth
Refrigerate. Makes about 4.5 cups
Yields: 17 servings, Serving size: 1/4 cup, Smart Points: 0, Calories: 11.9, Total Fat: .1g, Saturated Fat: 0, Cholesterol: 0, Sodium: 208mg, Carbs: 2.4g, Sugar: .4g, Protein: .5g
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