Toasted Guajillo Salsa

Ok, so it’s not really a salsa in the way that us gringo’s think of salsa in the traditional way. Salsa means sauce and this is more of a sauce than a salsa, at least to americans. I pulled this right off the June issue of Bon Appetit as it looked to good not to replicate. Douse (sparingly) on tacos, burritos, pizza…whatever and enjoy.

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

Preparation

-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.

-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.

-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.
Transfer chiles with seeds and liquid to a blender; add roasted garlic, 1 1/2 tsp. salt, and remaining ingredients. Pulse until a thick, coarse purée forms. Season with salt.

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