INGREDIENTS:4 garlic cloves 2 guajillo or ancho chiles, stemmed, seeded and torn into large pieces 2 cups skinless, roasted, salted peanuts 5 canned chipotle chiles, removed from the canning liquid as needed, salt ½ cup honey 8 5-6 oz. salmon fillets for garnish, roughly chopped cilantroDIRECTIONS:For the Salsa: In a dry skillet, roast the garlic over medium heat, turning occasionally until soft and blackened in spots, about 15 minutes. Remove and let cool; peel. In the same skillet, toast ...
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