28 oz canned stewed tomatoes
1/2 large white onion, chopped
6 cloves garlic, chopped
serranos to taste, chopped
2 dried guajillo chiles, toasted and cut into smaller pieces
1 tbsp olive/grapeseed oil
salt to tast
3 green onions, chopped
handful fresh cilantro, chopped
about half a lime
1) Heat oil in a 3 quart saucepan over medium-high heat.
2) Add onions, sauté for a couple minutes.
3) Add garlic, then a minute or so later both chiles.
4) Cook down for a few minutes, deglaze with some of the liquid from tomatoes and cook until nearly dried.
5) Add remaining tomatoes and cook 10-15 minutes until tomatoes and dried chiles are tender.
6) Add salt and blend with hand blender. Reduce if necessary.
7) Remove from heat and mix in the green onions, cilantro and a good squeeze of the lime.
8) Use, refrigerate, freeze or just eat with a spoon :)
