2 cloves garlic, unpeeled.
2 dried guajillo chiles, stemmed and seeded
3 dried arbol chiles, stemmed and seeded (or, for a less spicy salsa, replace with 1 additional guajillo chile)
1 1/2 cups roasted peanuts (skinless ones give a lighter flavor; “Spanish” peanuts—with skin— give a more robust flavor)
1 teaspoon salt, or to taste
1. Roast garlic and chiles: Heat an ungreased griddle or skillet over medium. Lay the garlic cloves on the hot surface; turn regularly until blackened in spots and soft, about 15 minutes. Meanwhile, tear chiles into flat pieces. Working with a few at a time, use a metal spatula to press pieces firmly onto hot surface until they are very aromatic and change color slightly, 10 to 20 seconds. Flip and press down to toast the other side. Place chiles in a bowl and cover with hot tap water. Use a plate to weigh down the chiles to keep submerged. Let soak until soft, 15 to 20 minutes.
2. Finish salsa: Drain the chiles, discarding the soaking liquid. Peel garlic. Combine garlic, chiles, peanuts and 1 ¾ cups water. Blend until smooth. Strain through a medium-mesh sieve to remove chile skins. Adjust seasoning. Serve at room temperature
Posted: 5/1/2010 8:32:28 AM