This dark, almost chocolatey salsa would make a great accompaniment for seared steak or grilled pork chops.
Yield: makes About 3/4 Cup
- 10 dried cascabel chiles
- 10 árbol chiles
- 6 pulla chiles
- 1⁄4 cup extra-virgin olive oil
- 6 cloves garlic, chopped
- 1 tbsp. cider vinegar
- Salt to taste
- Take chiles and tear them into large pieces, discarding stems (discard seeds for a milder salsa, if desired). Heat olive oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly, until light golden, about 1 minute. Using a slotted spoon, transfer garlic to a blender, leaving the oil in the skillet.
- Add chiles with their seeds (if using) to skillet and cook, stirring constantly, until fragrant and slightly darkened, about 3 minutes. Put chiles and oil, vinegar, 1⁄2 cup water, and salt to taste into the blender and purée until very smooth, about 3 minutes. Serve this salsa with Pork And Hominy Stew, if you like.