TOASTED GUAJILLO CHILE SALSA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Toasted Guajillo Chile Salsa image

Categories     Sauce     Garlic     Vegetarian     Low Cal     Cinco de Mayo     Healthy     Low Cholesterol     Party     Chile Pepper     Bon Appétit

Number Of Ingredients 7

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
Ingredient info: Guajillo chiles are available at Latin markets and some supermarkets.

Steps:

  • 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 teaspoon salt, and remaining ingredients. Pulse until a thick, coarse purée forms. Season with salt.

There are no comments yet!