Toasted Guajillo Chilli Salsa

Ingredients for Toasted Guajillo Chilli Salsa

• 110g dried guajillo chillies (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

• Ingredient info: Guajillo chillies are available at Latin markets and some supermarkets.

How to make Toasted Guajillo Chilli Salsa

Heat a large dry cast-iron skillet over medium-high heat. Working in batches, toast chillies until slightly puffed and fragrant, 15-20 seconds per side. Let cool.

Using kitchen scissors and working over a medium bowl, cut chillies into thin rings, reserving seeds. Cover with 475ml very hot water and let soak for 10 minutes.

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.

Transfer chillies with seeds and liquid to a blender; add roasted garlic, 1 1/2 teaspoons salt, and remaining ingredients. Pulse until a thick, coarse purée forms. Season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.