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
Heat a large dry cast-iron skillet over medium-high heat
2
Working in batches, toast chiles until slightly puffed and fragrant, 15-20 seconds per side
3
Let cool
4
Using kitchen scissors and working over a medium bowl, cut chiles into thin rings, reserving seeds
5
Cover with 2 cups very hot water and let soak for 10 minutes
6
Meanwhile, heat the same skillet over medium-high heat
7
Add garlic; cook, turning often, until tender and skin is lightly charred, about 8 minutes
8
Let cool
9
Peel; trim ends
10
Transfer chiles with seeds and liquid to a blender; add roasted garlic, 1 1/2 teaspoon salt, and remaining ingredients
11
Pulse until a thick, coarse purée forms
12
Season with salt
13
Heat a large dry cast-iron skillet over medium-high heat
14
Working in batches, toast chiles until slightly puffed and fragrant, 15-20 seconds per side
15
Let cool
16
Using kitchen scissors and working over a medium bowl, cut chiles into thin rings, reserving seeds
17
Cover with 2 cups very hot water and let soak for 10 minutes
18
Add garlic; cook, turning often, until tender and skin is lightly charred, about 8 minutes
19
Let cool
20
Peel; trim ends
21
Transfer chiles with seeds and liquid to a blender; add roasted garlic, 1 1/2 teaspoon salt, and remaining ingredients
22
Pulse until a thick, coarse purée forms
23
Season with salt
24
Meanwhile, heat the same skillet over medium-high heat