Instructions: Remove stems and seeds of 4-5 guajillos and toast briefly. Soak in hot water. Blacken 4 medium tomatoes over gas or under a grill. Do not remove skin (it adds flavour.) Roast 5 garlic cloves, remove skin. Toast 1 tsp cumin in a dry skillet and grind. Put everything into a blender with a pinch of salt and some of the soaking liquid (or plain water if too bitter). Puree and use or bottle as required. Good with grilled chicken, pork, vegetables or scrambled eggs.

Makes about 1 to 1-1/2 cups.

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