Toasting the chili peppers and garlic heightens their flavour. You can find dried ancho peppers—the dried form of the fresh, green poblano peppers—in Latin markets and many natural food stores. You can also use dried guajillo peppers here. This fiery salsa will keep for a couple of weeks covered in the refrigerator.
4 dried ancho chili peppers
3 garlic cloves, peeled but whole
1/4 cup (60 mL) boiling water
1 medium tomato, chopped
2 Tbsp (30 mL) honey
1 1/2 Tbsp (22 mL) cider vinegar
1 tsp (5 mL) onion powder
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) cinnamon
Heat heavy skillet such as cast iron over medium-high heat. Add chili peppers and toast for 30 seconds per side, being very careful not to scorch peppers. Remove peppers from skillet and add garlic. Cook garlic for about 1 minute, flipping at least once, or until slightly blackened.
Remove stems from toasted peppers and some or most seeds. For salsa on the hot side, leave more seeds in. Add peppers to blender or food processor along with remaining ingredients and blend into thick, coarse paste.
Each serving contains: 32 calories; 1 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 7 g total carbohydrates (3 g sugars, 1 g fibre); 4 mg sodium
source: “Taco Party“, alive #376, May 2013