Toasted Guajillo Chile Salsa

• 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

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.
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.
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.
4. Transfer chiles with seeds and liquid to a blender; add roasted garlic, 1 1/2 teaspoon salt, and remaining ingredients. Pulse until a thick, coarse puree forms. Season with salt.

guajillo chiles, garlic, kosher salt, apple cider vinegar, garlic, onion powder

Taken from www.epicurious.com/recipes/food/views/toasted-guajillo-chile-salsa-395945 (may not work)