Lizano-style Salsa

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

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 vinegar
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 2 teaspoons molasses
• 2 teaspoons vegetable broth, granuels and (optional)

Recipe

• 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.