Toasted Guajillo Chile Salsa
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Meanwhile, heat the same skillet over medium-high heat
2
Heat a large dry cast-iron skillet over medium-high heat
3
Working in batches, toast chiles until slightly puffed and fragrant, 15-20 seconds per side
4
Let cool
5
Using kitchen scissors and working over a medium bowl, cut chiles into thin rings, reserving seeds
6
Cover with 2 cups very hot water and let soak for 10 minutes
7
Meanwhile, heat the same skillet over medium-high heat
8
Add garlic; cook, turning often, until tender and skin is lightly charred, about 8 minutes
9
Let cool
10
Peel; trim ends
11
Transfer chiles with seeds and liquid to a blender; add roasted garlic, 1 1/2 teaspoon salt, and remaining ingredients
12
Pulse until a thick, coarse purée forms
13
Season with salt
14
Heat a large dry cast-iron skillet over medium-high heat
15
Working in batches, toast chiles until slightly puffed and fragrant, 15-20 seconds per side
16
Let cool
17
Using kitchen scissors and working over a medium bowl, cut chiles into thin rings, reserving seeds
18
Cover with 2 cups very hot water and let soak for 10 minutes
19
Add garlic; cook, turning often, until tender and skin is lightly charred, about 8 minutes
20
Let cool
21
Peel; trim ends
22
Transfer chiles with seeds and liquid to a blender; add roasted garlic, 1 1/2 teaspoon salt, and remaining ingredients
23
Pulse until a thick, coarse purée forms
24
Season with salt