Red Chile Sauce With Roasted Tomato / Salsa Roja

Directions

1. Tear the guajillo chilkes into flat pcs, then toast them on a griddle or possibly heavy skillet over medium heat, using a metal spatula to press them flat to the warm surface for a few seconds, then flipping and pressing again. You'll notice a toasted look to each side and perhaps a whiff of smoke when they're ready, but do not burn them or possibly they'll taste bitter. Lay the unpeeled garlic on the griddle and turn frequently till soft and blackened in spots, about 15 min. Cold, peel off the skin and cut in quarters. Break the chiles into a dry blender jar, cover and blend on high till pulverized. Add in the garlic, roasted tomato, optional chile chipotle and 1/4 c. water, then blend till very smooth. Strain the sauce through a medium-mesh sieve into a small dish, then stir in a little more water, if necessary to make a light, pourable consistency. Season with salt and let stand for 1/2 hour to let the flavors mingle. To roast tomatoes: Roasting tomatoes directly on the griddle can make a mess
2. (the skins stick and burn), so I usually place a sheet of foil on the griddle first, then lay on the tomatoes and turn them occasionaly for about 15 mintues, depending on size and ripeness, till the flesh is soft and the skin blistered and blackened. Cold, peel away the skin and cut out the core.