Toasted Chile Salsa
- 3 plum tomatoes
- 5 dried guajillo chiles, stemmed and seeded
- 5 unpeeled garlic cloves
- 2 cups water
- 1 tablespoon achiote paste
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon cider vinegar
- Preheat broiler to high.
- Place tomatoes on a baking sheet. Broil tomatoes 15 minutes or until charred, turning once. Cool 5 minutes. Peel; discard skins.
- Heat a large cast-iron skillet over medium heat. Add chiles and garlic. Toast chiles until smoke wisps appear (about 1 minute). Remove chiles from pan. Toast garlic 7 minutes or until well charred, turning occasionally. Remove from pan; cool 5 minutes. Remove garlic skins; discard.
- Combine 2 cups water and achiote paste in a saucepan; bring to a boil, stirring until paste dissolves. Turn off heat. Add chiles; weigh down with a ramekin or saucer to keep submerged. Cover; let stand 45 minutes.
- Combine tomatoes, chiles, garlic, 1/4 cup steeping liquid, salt, sugar, and vinegar in a blender; blend until smooth.
tomatoes, guajillo chiles, garlic, water, achiote paste, kosher salt, sugar, cider vinegar
Taken from www.myrecipes.com/recipe/toasted-chile-salsa (may not work)