|Dried guajillo chiles||1 1⁄4 Ounce, stemmed and seeded (8 Whole)|
|Diced white onion||2 Tablespoon|
|Virgin olive oil||1 Teaspoon|
|Roma tomato||1 , blackened and roughly chopped|
|Toasted pumpkin seeds||1⁄4 Cup (4 tbs)|
|Roasted garlic||1 Clove (5 gm)|
Toast the chiles and rehydrate them in 1 quart of warm water.
Drain the chiles, reserving 1 cup of the water, and transfer to a blender.
If it is not bitter, add the reserved chile water; otherwise, add 1 cup of plain water.
Saute the onion in the oil for 5 minutes over medium heat and add to the chiles.
Add the tomato, pumpkin seeds, garlic, and salt, and puree.