Ingredients (makes 1 pint):
2 oz Dried Guajillo Chilies, de-stemmed and soaked in warm water (reserve liquid)
1/2 Yellow Onion, julienned
2 cloves Garlic
2 teaspoons Kosher Salt
1 seeded Jalapeno
Remove the chilies from the water and transfer to a blender. Add the onion, garlic, jalapeno, and salt. Pour in 1 cup of the reserved chili liquid and process on high speed until smooth. Taste and re-season if necessary.
Up Your Kitchen Game
From making homemade pasta to seasoning soups, we’ll butter up your culinary IQ at Pippin Hill Cooking School. It’s a deliciously fun way to spend an evening; great for groups, date nights, bridal parties, or girls’ night out. On June 14th, we are offering a Shenandoah Summer Cooking Class, and on July 12th, we are offering a lesson in Sangria & Ceviche. They sell out fast, so reserve a spot today. We hope to see you soon!