Salsa Chiltepin Granada packs a punch with the combination of chiltepins, guajillo, and ancho chiles, but that initial kick gets balanced off by the sweetness of pomegranate juice. The mixture of the sweet and spicy flavors is addictive and perfect for snacking on chips. Salsa Chiltepin Granada also works great as a topping for tacos or inside burritos.
INGREDIENTS
1 tbsp whole chiltepins
2 ancho chiles, seeded & roasted
4 guajillo chiles, seeded & roasted
1 cup pomegranate seeds
1/2 cup pomegranate juice
1 cup chile water (from the soaked guajillos and anchos)
4 large red onion slices, roasted
3 garlics, roasted
½ lime, juiced
1 ½ tsp salt
DIRECTIONS
Remove the seeds and stems from the anchos and guajillos. Then toast the chiles over the stove until lightly charred on each side (do not over roast or chiles will taste bitter). Transfer the chiles to a pot of boiling water and boil for 10 minutes. Once completed, place the chiles in the blender. Do NOT discard the chile water when completed. Take one cup of the chile water and add to the blender with the chiles.
Roast the onion and garlic over the stove until lightly charred on all sides (4-5 minutes). Place the roasted onion and garlic in the blender along with the rest of the ingredients. Purée for one minute until well combined. Pour the salsa into a bowl and place in the refrigerator for 20 minutes before serving.
Sunday Salsa 