8 dried guajillo chiles (or mix of guajillo and ancho chiles)
2 cloves garlic
water, to soak
½ cup fire roasted tomatoes (canned is fine)
2 tablespoons olive oil
a few teaspoons honey, agave syrup, or cane sugar
Use a pair of scissors to cut the stem off the chile. Cut it open lengthwise and remove the seeds.
Heat a cast iron skillet and place the garlic cloves (in their paper) near the edge. Press the chiles so they lay flat into the skillet. Working in batches, toast for 30 seconds or less per side. (Let the garlic continue to roast while you finish toasting the chiles).
Place toasted chiles into a large bowl and fill with warm water. Let them soak for about 30 minutes, rotating them occasionally.
Using a pair of tongs, remove the chiles and place into a blender with the (peeled) garlic, tomatoes, 1 tablespoon of olive oil, a bit of honey and a few pinches of salt. Blend until smooth.
Heat a saucepan over medium heat, add the remaining 1 tablespoon of oil. Add the chile sauce from the blender and simmer for a minute or two. Taste and adjust seasonings, adding more honey (or sugar) to cut down any bitterness.
Store in the fridge for up to a few weeks.
Don't be tempted to use the soaking water for blending - we tried it and it adds too much bitterness.
If you want a lighter, brighter flavored sauce, add more tomatoes.
Recipe by Love and Lemons at https://www.loveandlemons.com/dried-chile-salsa/