1 1/4 oz dried guajillo chiles, stemmed and seeded
2 T diced white onion
1 Roma tomato, blackened and chopped
1 clove roasted garlic
1/2 t salt

Toast the chiles in a dry frying pan.
Rehydrate them in 1 quart of warm water for 20 min.
Drain chiles, reserving 1 cup of the water. Transfer to blender.
If the chiles do not taste bitter, add the reserved chile water, otherwise add 1 c. plain water.
Saute the onion for 5 minutes over medium heat and add to the hiles. Add the tomato, garlic, and salt. cook for 1 more minute.
Turn off, pour into a molcajete or blender and puree.

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