A basic red salsa, just begging for elaboration in the form of spices (try pinches of allspice or clove) or different chiles (use smoky moritas or sweet anchos instead of the guajillos, or in combination). Serve this with tostadas, or as the base for many other recipes.

A basic red salsa, just begging for elaboration in the form of spices (try pinches of allspice or clove) or different chiles (use smoky moritas or sweet anchos instead of the guajillos, or in combination). Serve this with tostadas, or as the base for many other recipes. 

Makes 2 cups

2 medium tomatoes, halved

3-4 guajillo peppers, stemmed and seeded

½ white onion, peeled

2 cloves garlic, peeled and smashed

Salt and pepper

Place the tomatoes, guajillo peppers, onion and garlic in a medium pot and cover with water. Bring to a simmer and cook for 15 minutes, until everything is tender. Strain the vegetables out with a slotted spoon and place in a blender and puree, adding a few tablespoons of the cooking liquid if necessary to make a very smooth sauce. Season with salt and pepper and set aside. You should have about 2 cups.