Toasted Guajillo Chile Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Toasting the dried chiles first brings out their deep flavor. Ingredients:
4 ounces dried guajillo chiles (about 18), stemmed |
6 garlic cloves, unpeeled |
1 1/2 teaspoons kosher salt plus more |
3 tablespoons apple cider vinegar |
1 teaspoon garlic powder |
1 teaspoon onion powder |
Directions:
1. Heat a large dry cast-iron skillet over medium-high heat. Working in batches, toast chiles until slightly puffed and fragrant, 15-20 seconds per side. Let cool.
2. Using kitchen scissors and working over a medium bowl, cut chiles into thin rings, reserving seeds. Cover with 2 cups very hot water and let soak for 10 minutes.
3. Meanwhile, heat the same skillet over medium-high heat. Add garlic; cook, turning often, until tender and skin is lightly charred, about 8 minutes. Let cool. Peel; trim ends.
4. Transfer chiles with seeds and liquid to a blender; add roasted garlic, 1 1/2 teaspoon salt, and remaining ingredients. Pulse until a thick, coarse purée forms. Season with salt.
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