Salsa Rojo - Guanajuato

Category: SALSA
Serves: 0

	makes about 2 cups                                             

5 dried Ancho chilies cleaned of seeds
and soaked in 1 cup boiling water
1 dried Pequin chili crumbled
3 large tomatoes chopped
1 coarse chopped onion
6 cloves of garlic minced
1/4 cup vegetable oil
1/4 cup chopped fresh cilantro
3 tables of sugar
juice of 2 limes
1/2 teaspo fresh coarse ground black pepper
salt to taste

Drain the soaked Ancho chilies. Put all ingredients in the jar of a blender and whir until smooth. If it appears lumpy, run through a sieve. Put on the stove in a heavy pot and add 1/2 cup of the water the chilies were soaked in. Whisk over high heat until the mixture comes to a boil. Reduce heat immediately and continue whisking periodically for about 10 minutes or until it is thick. Keep refrigerated. This salsa is excellent with grilled meat.