Another Surprise Guajillo Chili Recipe 🌶️

Anytime I make a new recipe, I have no clue if it will work, so I stay optimistic by calling it a surprise (¡sorpresa!), because my husband and I will be surprised at the outcome. I have received less than an 8/10 score from Tony on very few occasions, which means it's a recipe I will never make again. If Tony gives me a score of 8/10, that means it was OK, and he'd eat at Ché Juliaye's restaurant again (Ché Juliaye only exists in a fun, imaginary way - a healthy coping skill I used during COVID-19 lockdown. I would serve dinner on our portable picnic table in our back yard and give a different funny fake restaurant name so we felt like we left our house).

Previously, I made a salsa with Guajillo chilis, in which I had to soak the dried chilies and use the heated water in the final recipe. I made the salsa because in Oaxaca, Mexico Curenderas are supposed to not only drink tons of Mezcal for blessings, but each Indigenous family is supposed to have their own salsa.

Since I still have so many Guajillo chilis left, I looked up a new recipe so I won't waste food. Tonight, for the first time, I will roast red peppers until the skin is blackened, toast the Guajillo chilis on medium heat and then simmer them until they're soft.

Next, I will char raw cloves of garlic and tomatoes.

Then, I will throw all the ingredients into a blender with some spices, which includes chili-soaked water like with my first attempt at making my family tradition salsa.

OMG! There is a next step! What a long recipe!! Now I will need to fry the sauce that I just created in my blender.

The recipe calls it a sauce. However, after all this work, I'm going to eat the tiny final portion with seasoned Totopos tortilla chips, supposedly the authentic Mexican chip that's thicker than restaurant tortillas and supposedly originated from Oaxaca, Mexico, created by my maternal ancestors - my Zapotecos.