Mama Maggie's Kitchen

0 With a damp paper towel, wipe off any dust on the peppers. 
1 Remove the stems, seeds, and veins of the guajillo peppers
2 Add 4 cups water and the cleaned peppers to a stock pot. 
3 Put the lid on, and bring to a boil. 
4 Turn heat off, leaving the peppers inside. 
5 Wait for 5 minutes, or until the chiles are pliable. 
6 Discard the water. 
7 Rinse the pot and set aside until ready to use. 
8 To a blender, add the rehydrated peppers, garlic, onion, cumin, and salt. 
9 Add 2 cups water to the blender. 
10 Blend until smooth. 
12 Heat olive oil in the stock pot. 
11 Add a strainer over the stock pot. 
17 Carefully strain the sauce into the pot, using the back of a spoon.
16 Be very careful. It can splatter.
13 Bring to a simmer. 
14 Cook the sauce for 8-10 minutes. 
18 Stir occasionally. 
15 Taste for salt.