How to make toasted Guajillo Salsa:
Ingredients (makes about 2 cups):
- 18 dried Guajillo chillies
- 6 garlic cloves, unpeeled
- 1 1/2 teaspoon salt
- 3 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Heat a large dry pan over medium-high heat. Toast the Guajillo chillies until slightly puffed and fragrant, 15–20 seconds per side. Let cool.
Use a kitchen scissor and cut the chillies into thin rings in a medium bowl and cover them with 2 cups very hot water and let them soak for 10 minutes.
Meanwhile, heat the pan again over medium-high heat and add garlic; cook until tender and skin is lightly charred, about 8 minutes. Let them cool. Then peel and trim ends.
Put the chillies with seeds and liquid to a blender; add roasted garlic, 1 1/2 tsp. salt and the remaining ingredients. Pulse until a thick puree forms. Season with salt.