Salsa, Dried Chile Taquera

Ingredientai

• 20g (about 3-4) dried guajillo chiles, stemmed and seeded

• 1–2g (3–6 chiles) chiles de árbol, stemmed

• 5g (about ½ large) ancho chile, seeded

• 1L/1 qt water (for soaking chiles)

• 200g (about 2 small) tomatoes, halved

• 275g (about 5-6 medium) tomatillos, halved

• 50g (about ⅓ cup) white onion

• 10g (about 3 cloves) garlic

• 5–10g (about 1–2 tsp) white vinegar

• 2g (about ½ tsp) sugar

• 8g (about 1½ tsp) salt

• 100-120g (about ½ cup) chile soaking water (or fresh water) neutral oil, about 1 tablespoon for frying

Nurodymai

1. Preheat oven to 450°F/230°C. Stem and seed the guajillo, ancho, and árbol chile and tear into a few pieces.

2. Toast chiles in dry pan 1–2 mins until fragrant, stirring constantly, then add water and soak 15 mins.

3. Meanwhile, prep veg by halving tomatoes and tomatillos and rough chop onion and garlic. roast on a parchment-lined sheet tray at 450°F for 15-18 minutes or until browned, blistered and tender. After roast, broil 2–5 minutes if more char is desired.

4. Add chiles, roasted veg, vinegar, salt, and sugar to blender jar. Add lid, rest for 10 min.

5. Taste the chile soaking water and reserve 120g if it tastes good, otherwise use fresh water. After the 10 min rest, add to blender jar and blend until smoothish. I prefer a slightly more rustic texture, but I avoid chunky chile skins.

6. Heat 2-3 tbsp oil in a sauce pan until shimmering. Add the salsa and fry, stirring, about 2 minutes until slightly darkened and thickened. Cool completely then serve.