Step 1

Dry toast the dried guajillo peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.

Step 2

Cool, then set them into a heavy bowl with enough hot water to cover them.

Step 3

Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.

Step 4

Reserve 1 cup of the dark soaking water, if desired.

Step 5

In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until it becomes translucent.

Step 6

Add the garlic and cook another minute, until you can smell the garlic.

Step 7

Add them to the food processor along with the sea salt and cumin.

Step 8

Pour in the reserved soaking liquid and process to form a sauce. It will be very thick at this point. Or, use water to thin it out.

Step 9

Add in more water, a half cup at a time, until you achieve your desired consistency.

Step 10

Strain, if desired, and serve as needed.