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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
12 dried new mexico or guajillo chiles (about 2 ounces) |
4 garlic cloves, unpeeled |
1 tablespoon (or more) apple cider vinegar |
kosher salt |
Directions:
1. Toast chiles in a large heavy skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pan; let cool. Add garlic to same skillet; cook, turning often, until skins brown in spots and cloves are soft, 10-15 minutes. Remove from pan. Let cool; peel.
2. Stem chiles and halve lengthwise; discard seeds. Cut into pieces; transfer to a medium bowl. Cover with boiling water; let soak, mixing often, until softened, 25-30 minutes.
3. Drain chiles, reserving soaking liquid. Transfer chiles, garlic, 1/2 cup soaking liquid, and 1 tablespoon vinegar to blender. Purée, adding soaking liquid as needed, until a smooth, thick sauce forms. Season with salt and more vinegar, if desired. DO AHEAD: Salsa can be made 1 week ahead. Cover; chill.
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