Place tomatillos, onion and garlic on a baking sheet.
Drizzle with olive oil and roast for 30 minutes.
Place 2 cups of the prepared guajillo chili mixture
into a blender. Add the roasted tomatillo,
onion and garlic. Blend until smooth.
Add salt to taste.
Guajillo sauce is excellent as a homemade enchilada sauce or as a complement to many dishes that require a mild chili sauce. We love it with eggs and use it in the following breakfast entrée:
|Grilled Sirloin with Black Beans, Egg and Guajillo Sauce|
Mark Reichle and Nancy Miller Southmoreland on the Plaza