Lizano-Style Salsa

Name: Lizano-Style Salsa
Ingredients: 1 -2 dried guajilo chile; 1 1/2 cups water; 1/2 small yellow onion, chopped; 1 large carrot, chopped (4 inch piece); 2 tablespoons granulated sugar; 2 tablespoons lemon juice; 1 tablespoon white vinegar; 1 tablespoon ground cumin; 2 teaspoons salt; 2 teaspoons molasses; 2 teaspoons vegetable broth, granuels and (optional)

11 ingredients

14 steps

Ingredients

1 -2 dried guajilo chile
1 1/2 cups water
1/2 small yellow onion, chopped
1 large carrot, chopped (4 inch piece)
2 tablespoons granulated sugar
2 tablespoons lemon juice
1 tablespoon white vinegar
1 tablespoon ground cumin
2 teaspoons salt
2 teaspoons molasses
2 teaspoons vegetable broth, granuels and (optional)

Directions

1

Remove stems from the chiles.
2

Slice the chiles in half lengthwise.
3

Remove the seeds and fibrous connective material attaching the seeds to the chiles. (I use the back of a spoon when I need to do this in other recipes)
4

Pre-heat a 6-8-inch cast iron or heavy stainless steel skillet over medium heat.
5

When hot lay the chile pieces in the pan and toast, turning after about 2 minutes.
6

Add the water and lower the heat to bring the water to a simmer.
7

Simmer for five minutes.
8

Remove the chile pieces from the pan and place in blender.
9

Measure out 1 cup of the chile-infused water and add to the blender.
10

Add the remaining ingredients.
11

Blend until smooth.
12

Taste for seasoning.
13

Pour into a sterile jar and seal.
14

Keeps for 2 weeks in the fridge or you can freeze in a container or ice cube tray.