Here’s a salsa that has the profile of a pesto and can also be used as a dip with tortillas. Use as a baste for grilled meats, chicken or rack of lamb. Serve the remaining salsa as a condiment.
Keeps well for days once refrigerated.
Roast the chiles in a dry, hot pan and caramelize lightly. Let cool and remove the seeds, stems and placenta.
Place in a bowl and barely cover with boiling water. Let soak for 15 minutes.
Meanwhile, roast the un-peeled garlic cloves in a pan, for 5 to 6 minutes. Peel the cloves and pound in a mortar with the cinnamon and salt.
Drain the chiles and pound in the mortar** with the garlic purée until a thick paste is obtained (there could be small pieces of chiles remaining).
Blend in the maple syrup and taste. The salsa should not be too salty or too sweet. If need be, add maple syrup or salt.