Guajillo Chili Salsa (Salsa de Chile Guajillo)

• 3 dried Guajillo chilies
• 2 Roma tomatoes, halved
• ½ white onion, quartered
• 2 garlic cloves, peeled
• 1 cup hot water
• 1 tbsp fresh lime juice
• ½ tsp Badia Cumin
• ½ tsp Badia Oregano
• Salt to taste

Toast the chilies: Remove stems and seeds from the Guajillo chilies. Heat a dry pan over medium heat and toast them for about 30 seconds per side until fragrant.

Soften the chilies: Place them in a bowl with hot water and let them soak for 10 minutes.

Char the vegetables: In the same pan, cook the tomatoes, onion, and garlic until slightly blackened.

Blend the salsa: In a blender, combine the softened chilies, charred vegetables, lime juice, cumin, oregano, and salt. Blend until smooth, adding some of the chili soaking water to reach the desired consistency.

Taste and adjust: Add more salt or lime juice if needed. Serve with tacos, grilled meats, or as a dip!