Red Chile Salsa

Ingredients

• 1 tablespoon olive oil
• 1 2-ounce package dried ancho chiles, stemmed, seeded, coarsely torn
• 3 garlic cloves, sliced
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon

Method

Step 1

Heat oil in heavy medium skillet over medium heat.

Step 2

Add chiles; fry until fragrant and chiles turn light orange, stirring often, about 2 minutes.

Step 3

Transfer to plate; cool.

Step 4

Heat same skillet over medium-high heat.

Step 5

Add garlic; sauté until golden, about 1 minute. Add 1 cup water; remove from heat.

Step 6

Puree chiles, garlic-water mixture, honey, and cinnamon in blender, adding more water by tablespoonfuls if too thick.

Step 7

Transfer to bowl. Season with salt.

Step 8

DO AHEAD: can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.