Recipe information
Yield
Makes about 2 cups
Ingredients
4
ounces dried guajillo chiles (about 18), stemmed
6
garlic cloves, unpeeled
1
1/2 teaspoons kosher salt plus more
3
tablespoons apple cider vinegar
1
teaspoon garlic powder
1
teaspoon onion powder
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Preparation
Step 1
Heat a large dry cast-iron skillet over medium-high heat. Working in batches, toast chiles until slightly puffed and fragrant, 15–20 seconds per side. Let cool.
Step 2
Using kitchen scissors and working over a medium bowl, cut chiles into thin rings, reserving seeds. Cover with 2 cups very hot water and let soak for 10 minutes.
Step 3
Meanwhile, heat the same skillet over medium-high heat. Add garlic; cook, turning often, until tender and skin is lightly charred, about 8 minutes. Let cool. Peel; trim ends.
Step 4
Transfer chiles with seeds and liquid to a blender; add roasted garlic, 1 1/2 tsp. salt, and remaining ingredients. Pulse until a thick, coarse purée forms. Season with salt.
Nutrition Per Serving
9 servings
1 serving contains: Calories (kcal) 50 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 8 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 2 Sodium (mg) 330