Chile Puya-Guajillo Salsa

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RECIPE

Chile Puya-Guajillo Salsa

Ingredients

10-12 chile puya
3 chile guajillo
6 cloves of garlic
Water
2 tablespoons white vinegar
Salt to taste
1 1/2 tablespoons avocado or grapeseed oil

Instructions

Wipe down the dried chiles. Remove stems and most of the seeds. Seeds don't bother me. I have a power blender!

Toast the dried chiles on a preheated griddle(comal) at medium. Toast just until they become aromatic, turning as need. This takes about a minute. Transfer to a pot of simmering water for 10 minutes.

Dry roast the garlic with the skins on for no more than 15 minutes. Remove from heat.

Drain most of the water from dried chiles and transfer to blender jar. Add peeled garlic, salt to taste, 2 tablespoons vinegar and about 1 1/2 cups of fresh water. Blend on high until very smooth!

Pour salsa into medium pot with preheated 1 1/2 tablespoons of oil. Essentially you are frying the salsa! This will cook out any impurities, develop better flavors and texture in your salsa. Cook for about 10 minutes, stirring as needed. Taste for salt. Cool completely. Store in glass jar, refrigerated. Use on all your favorite Mexican food or as a braising sauce base. Yields about 2 cups.