Smoky Dried Chili Salsa (K'uut Bi Ik)

🧂 Ingredients

• 10 g morita chilies

  (~5 chilies)
• 10 g arbol chilies

  (~15 chilies)
• 4 cloves garlic

  unpeeled (optional)
• 3/4 cup seville orange juice

  or 1/4 cup each orange, lime, and grapefruit juice
• 1 tbsp white vinegar

  (see note)
• salt

  to taste
• 1-2 tbsp water

  or as needed for final consistency

Instructions

• 1 (Optional - skip if omitting garlic) Thread the cloves of garlic onto a metal
  skewer, then carefully roast/blacken them over an open flame (I use a gas stove,
  but you could use a barbecue too). If you don't have a flame source, you can
  blacken the cloves in a very hot cast iron pan instead. The idea is to
  thoroughly char the cloves, but not to roast them all the way through. Set the
  charred garlic aside to cool.
• 2 Remove the stems, seeds, and membranes from the dried chilies. You may find it
  easier to do this after toasting; I personally shake out the seeds before and
  after to remove as many as possible.
• 3 Toast the chilies by either adding them to a hot frying pan for about 2 minutes
  (turning occasionally), or by microwaving them for 20-30 seconds. The toasted
  chilies should be pliable and very fragrant.
• 4 Place the toasted chilies in a small bowl along with the Seville orange juice
  (or citrus substitute), vinegar, and salt. Soak for about 10 minutes.
• 5 Peel the garlic (if using) and combine with the chilies, juice, vinegar, and
  salt in a blender, spice grinder, or mortar and pestle. Blend/pulverize until
  the salsa is uniform. Add a little water for a thinner consistency, if desired.
  Let the salsa sit for 20-30 minutes if possible in order to balance the
  flavours.

Nutrition Info