1ozdried guajillo chilisor use the same quantity of chili powder
2teaspoonsfresh ground black pepper
1tablespoongrated or finely minced garlic
1inchpiece gingerfinely grated
¼cupred wine vinegar
Toast the chilis until aromatic, then cool. Remove the stems from the chilis (they should be crisp and brittle) then discard the seeds.
Crumble the chilis, then grind to a powder in a spice grinder.
Mix the sugar and cornstarch. Mix the grape juice with the sugar-starch mixture and everything except the finishing ingredients, bring to a simmer, cook until thickened, whisking occasionally (watch for splattering) then turn of the heat and cool completely. (see note)
Mix in the finishing ingredients, bottle and store for up to a month.
I like to puree the mixture in a blender for the smoothest product here, but you necessarily have to, if you do, be careful as you don't want it to splatter.