Recipes
Eve’s Roasted Guajillo-Tomato Salsa recipe
6 plum tomatoes
2 cloves garlic, peeled
3 dried guajillo chiles, stems and seeds removed
2 spring onions
1 cup cilantro leaves
3 tablespoons lime juice
salt
Heat a cast-iron skillet or grill pan on medium heat and rub oil over the tomatoes and garlic. Cook in the skillet, rotating occasionally, until charred on all sides, about 8 minutes for the tomatoes and 4 minutes for the garlic. Remove to a bowl and cover with plastic rap. With the heat still on medium, roast the chiles, pressing down with a spatula, on both sides, until they darken – about 3 minutes total.
Roughly chop the tomatoes and chiles, and put in the bowl of a large food processor or blender along with the rest of the ingredients. Pulse a few times, trying not to liquify completely. Season to taste with salt and chill before serving.
Et voila!