Basic Adobo Sauce

• 3 ounces guajillo chiles, (12), wiped clean, stemmed, slit open, seeded, and deveined
• 3/4 cup water for blending, or more if necessary
• 2 cloves garlic, peeled
• 1 1/2 teaspoons apple cider vinegar
• 3/4 teaspoon fine salt, or 1 1/2 teaspoons kosher salt
• 3/4 teaspoon sugar
• 1/4 rounded teaspoon ground cumin

1. Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until theyre fragrant and their insides have changed color slightly, about 1 minute per batch.
2. Soak the chiles in enough cold water to cover until theyre soft, about 30 minutes.
3. Drain and discard the soaking water.
4. Put the 3/4 cup of fresh water in the blender jar with the chiles and the remaining ingredients.
5. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree.
6. If youd like a silky texture, strain the adobo through a medium-mesh sieve.

guajillo chiles, water, garlic, apple cider vinegar, salt, sugar, ground cumin

Taken from www.foodrepublic.com/recipes/basic-adobo-sauce-recipe/ (may not work)