Chile Puya-Guajillo Salsa

 Inspired by; Chile Puya-Guajillo Salsa - La Piña en la Cocina

10-12 chile puya - remove stems and most seeds

3 chile guajillo - remove stems and most seeds

6 cloves of garlic - leave skins on

5-6 cups Water

2 tablespoons white vinegar

Salt to taste

1 1/2 tablespoons lard

Wipe down the dried chiles. Remove stems and most of the seeds. On the other burner, heat 4 1/2 cups water in a medium pot at medium.

Toast the dried chiles on a preheated griddle (comal) at medium. Toast just until they become aromatic, turning as need. This takes about a minute. Transfer to a pot of simmering water for 10 minutes.

Dry roast the garlic with the skins on for no more than 15 minutes. Remove from heat.

Drain most of the water from dried chiles, add peeled garlic, salt to taste, 2 tablespoons vinegar and about 1 1/2 cups of fresh water. Blend on high until very smooth!

Pour salsa into medium pot with preheated 1 1/2 tablespoons of oil. Essentially you are frying the salsa! This will cook out any impurities, develop better flavoors and texture in your salsa.

Cook for about 10 minutes, stirring as needed. Taste for salt. Cool completely. Store in glass

jar, refrigerated. Use on all your favorite Mexican food or as a braising sauce base.

-it's a little bitter - next time toss all the soaking liquid