1. Lay a sheet of foil in a heavy cast-iron frying pan or comal. Over medium-high heat in a well-ventilated area, dry-roast the garlic until the skin in blackened in places and the garlic is soft (about 7 minutes). Remove the peel. 2. Wearing gloves, seed the chiles and place in a blender. Process until well pulverized. Add the garlic, water, and salt and puree until as smooth as possible. Scrape into a bowl and add the vinegar. Let stand 30 minutes. Taste for seasoning. The sauce should be hot and highly seasoned; add more vinegar and salt if necessary. If desired, the salsa may be thinned with a little water. 3. Note: This sauce may be strained before serving (I never do). I also leave the seeds in the chiles which makes it hotter. ---------------------------------------------------------------------------
Nutrition
Ingredients
