Here’s a jack-of-all-trades salsa that can also be for dippin’ chips, served as a condiment or used as a baste for grilled meats, chicken or rack of lamb.
Recipe and photo courtesy of Épices de Cru
- 4 guajillo chiles
- 1 garlic clove
- ½ tsp salt
- ½ tsp cinnamon
- ¼ cup maple syrup
- Roast the chiles in a dry, hot pan and caramelize lightly. Let cool and remove the seeds and stems.
- Place in a bowl and barely cover with boiling water. Let soak for 15 minutes.
- Meanwhile, roast the un-peeled garlic cloves in a pan, for 5 to 6 minutes. Peel the cloves and pound in a mortar with the cinnamon and salt.
- Drain the chiles and pound in the mortar with the garlic purée until it becomes a thick paste (there could be small pieces of chiles remaining.)
- Blend in the maple syrup and taste. The salsa should not be too salty or too sweet. If need be, add maple syrup or salt.