---------- Recipe via Meal-Master (tm) v8.02
       Title: GUAJILLO SALSA
  Categories: Mexican, Salsa, Sauces, Appetizers
       Yield: 3 cups
     1/2 lb Dried Guajillo Chiles
       3 c  Water
       5    Large Cloves Roasted Garlic
       1 ts Ground Cumin
       1 ts Salt
     1/2 lb Roma Tomatoes
       2 ts Toasted Pumpkin Seeds
     1/2 c  Cider Vinegar
       1 ts Mexican Oregano
            -roasted and ground
   the chiles, then place them in a skillet, on a comal, or in a 250 degree
   oven and dry-roast them for 3 or 4 minutes. Shake them once or twice and
   be careful not to scorch them or else they will taste bitter; this in
   turn will make sauce taste bitter. The chiles should then be added to
   water that has been heated t just below the boiling point, if it is
   boiling, the chiles will lose flavor. Use just enough water to cover the
   chiles and press them down with a lid. Allow them to sit for 20 minutes
   or until they are soft. At this point, you should taste the water to see
   if it is bitter, discarding it if it is. The chiles can then be used as
   directed in the recipe.
   : METHOD: Remove stems from the Guajillo. Roast and rehydrate the chiles.
   Puree with the remaining ingredients. To use as a sauce, heat 2 tb peanut
   or lard in a high-sided pan and refry sauce at a sizzle for 3 to 5 minutes,
   stirring continuously. Add a little water if necessary.