I ran into variations of this sauce throughout eastern Mexico, but never learned its name. Whenever I asked the name of a sauce, I was told it was “salsa”. I couldn’t find anything like it in my cookbooks or on the internet (It’s a little difficult to find something if you don’t know its name) so I’m calling it Fiesta Sauce
1 small can chilis in adobo sauce
3-5 dried guajillo peppers
1 tablespoon dried espazote
1 tablespoon minced garlic
2 teaspoons oregano
1 tablespoon dried cilantro
2 teaspoons cumin
1 teaspoon ground annatto
2-3 tablespoons olive oil
1 teaspoon marjoram
Salt to taste
Cut the stems off the dried guajillo peppers and cut in 1-inch pieces.
The milder you want the sauce, the more guajillo peppers you use. They are very mild with a slightly sweet flavor. If you want it .even milder, scrape the seeds out of the middle. Try them first, as even the seeds are not very spicy.
Heat a small amount of the olive oil in a skillet and toast the pepper pieces for 3-4 minutes.
Now, put the canned peppers with their sauce, the guajillo peppers, and all of the spices into a blender and blend until everything is kind of chopped.
Add the olive oil and blend until fairly smooth.
Can be kept in the refrigerator, covered, for about a month.