Red-Chile Sauce With Roasted Tomato

• 6 medium dried chiles guajillos, stemmed, seeded, deveined.
• 2 cloves garlic, unpeeled.
• 1 large ripe tomato, roasted, peeled, cored, roughly chopped.
• 1/2 canned chile chipotle, seeded (optional).
• 1/2 teaspoon salt.

1. Tear the guajillos chiles into flat pieces, then roast them in a skillet on medium heat, using a metal spatula to press them flat to the hot surface for a few seconds. Flip and repeat. Be careful to not burn the chiles.
2. Lay the unpeeled garlic in the skillet and turn frequently until soft and blackened in spots, about 15 minutes. Cool, peel, and cut into quarters.
3. Break the chiles into a dry blender jar and pulverize. Add the garlic, roasted tomato, chipotle, 1/4 cup water and blend until very smooth.
4. Strain the sauce through a medium mesh sieve. Stir in a little water, if necessary, to make a light, pourable consistency. Season with salt and let stand for 1/2 an hour.

chiles guajillos, garlic, tomato, chile chipotle, salt

Taken from www.epicurious.com/recipes/member/views/red-chile-sauce-with-roasted-tomato-1276370 (may not work)