Dried red chiles, which have a warm spice and raisin-y sweetness, make this salsa from Sandra A. Gutierrez earthy and rich. Add it to tacos, enchiladas, or stir into soup to add depth and flavor.
20 dried guajillo chiles, stemmed
1 small white onion, cut into 1/2-inch rounds
6 garlic cloves
1 1/2 tablespoons unseasoned rice vinegar
2 teaspoon kosher salt
How to Make It
Heat a large skillet over medium. Working in batches, add chiles to skillet, and cook, turning often, until slightly puffed, toasted, and fragrant, 1 to 2 minutes.
Return all chiles to skillet, and add water just to cover. Bring to a simmer over medium-high. Add onion and garlic; reduce heat to medium-low, and simmer until onion is tender and chiles are soft and pliable, 10 to 15 minutes. Remove from heat, and let cool slightly, about 15 minutes. Reserve 1/2 cup cooking liquid.
Using a slotted spoon, transfer vegetables to a blender. Add reserved 1/2 cup cooking liquid, and process until mixture is a coarse paste, about 8 seconds. Add vinegar and salt, and process until mixture (except for seeds) is smooth, about 15 seconds. Let cool before serving.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.