Dried Chile Salsa

Name: Dried Chile Salsa
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp (or more) apple cider vinegar; 4 garlic cloves, unpeeled; 57 grams 12 dried New Mexico or guajillo chiles (about; 4 servings Kosher salt

Dried Chile Salsa requires around 1 hour from start to finish. One serving contains 51 calories, 2g of protein, and 1g of fat. For 33 cents per serving, you get a hor d'oeuvre that serves 4. This recipe is typical of Mexican cuisine. A mixture of apple cider vinegar, garlic cloves, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Toast chiles in a large heavy skillet overmedium heat until slightly puffed and lightlydarkened on both sides, about 2 minutes.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Frying Pan

Remove from pan; let cool.

Equipment you will use

Frying Pan

Add garlic tosame skillet; cook, turning often, until skinsbrown in spots and cloves are soft, 10-15minutes.

Ingredients you will need

Clove

Garlic

Equipment you will use

Frying Pan

Remove from pan.

Equipment you will use

Frying Pan

Let cool; peel.

Stem chiles and halve lengthwise;discard seeds.

Ingredients you will need

Chili Pepper

Seeds

Cut into pieces; transfer toa medium bowl. Cover with boiling water;let soak, mixing often, until softened,25-30 minutes.

Ingredients you will need

Water

Equipment you will use

Bowl

Drain chiles, reserving soaking liquid.

Ingredients you will need

Chili Pepper

Transfer chiles, garlic, 1/2 cup soaking liquid,and 1 tablespoon vinegar to blender. Purée, addingsoaking liquid as needed, until a smooth,thick sauce forms. Season with salt and morevinegar, if desired. DO AHEAD: Salsa can bemade 1 week ahead. Cover; chill.

Ingredients you will need

Vinegar

Chili Pepper

Garlic

Salsa

Sauce

Salt

Equipment you will use

Blender

Equipment

Frying Pan

Bowl

Blender

Ingredients

Servings:

1Tbsp

(or more) apple cider vinegar 4

garlic cloves, unpeeled 57grams

12 dried New Mexico or guajillo chiles (about 4servings

Kosher salt

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Castellroig Cava Brut. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.