Here’s a jack-of-all-trades maple syrup 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.
Maple syrup salsa recipe and photo courtesy of Épices de Cru
INGREDIENTS:
4 guajillo chiles
1 garlic clove
½ tsp salt
½ tsp cinnamon
¼ cup maple syrup
METHOD:
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.
