This classic red Mexican salsa is more versatile than ketchup or mustard. Use it anywhere you want a bold, smoky, spicy flavor. The guajillo chiles here deliver all that with moderate heat. For a milder salsa, substitute ancho chiles.
Makes: About 2 Cups
Time: 45 to 50 minutes
2 large guajillos or other medium-hot dried chiles, toasted, soaked, …
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