Bloody Mary Guajillo Salsa

Ingredients

• 1 tablespoon apple cider vinegar 
• 8 servings celery leaves for garnish
• 2 cloves garlic 
• 15  guajillo chiles stemmed seeded
• 2 tablespoons horseradish prepared
• 8 servings kosher salt 
• 1 sticks vegetables chips for serving
• 1 teaspoon sugar 
• 1 medium tomatoes stemmed halved
• 2 tablespoons vegetable oil 
• 2 tablespoons vodka 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• blender
• spatula

Directions

1. Combine the chiles and onions in a medium saucepan and cover with water. Bring to a simmer and cook until the chiles are tender, about 20 minutes. Drop the tomato in about 5 minutes before the chiles are done. Strain, reserving 1 cup of the cooking liquid.
2. Put the cooked vegetables, the reserved 1 cup of cooking liquid, the vinegar, sugar, garlic and 1 teaspoon salt in a blender, and then puree until very smooth.
3. Pour the chili-tomato mixture into a mesh strainer set over a medium bowl. Use a rubber spatula to help push the mixture through until only the chili and tomato skins remain in the strainer. Discard them.
4. Heat the oil in a large skillet over medium heat.
5. Add the strained chili-tomato mixture and cook, stirring and scraping up the bottom frequently, until thick, about 15 minutes.
6. Remove from the heat and stir in the horseradish, vodka, Worcestershire and some salt. Refrigerate until chilled, at least 1 hour or overnight.
7. Garnish with celery leaves and a swirl of horseradish.
8. Serve with celery sticks or chips.
9. From Food Network Kitchens