Chile Rojo Salsa

By Heritage330

Ingredients

• 4 dried pasilla chiles (1 1/2 ounces), stemmed and seeded (see Note)
• 2 dried guajillo chiles (1/2 ounce), stemmed and seeded (see Note)
• 1/4 cup golden raisins
• 3 cups boiling water
• 1 teaspoon sesame seeds
• 1/2 teaspoon cumin seeds
• 1 large tomato, coarsely chopped
• 1 medium onion, quartered
• 1 garlic clove, smashed
• 1/2 cup water
• 2 tablespoons fresh lime juice
• Salt

Preparation

Step 1

In a large heatproof bowl, cover the dried chiles and raisins with the boiling water; set a plate on top to submerge the chiles. Let stand until softened, about 15 minutes. Drain the chiles and raisins and transfer to a blender; reserve 1/4 cup of the soaking liquid.

In a small skillet, toast the sesame seeds and cumin over moderately high heat until fragrant and golden, shaking the pan, about 2 minutes. Transfer the seeds to the blender. Add the tomato, onion, garlic, lime juice, 1/4 cup of reserved soaking liquid and 1/2 cup of water and puree until smooth. Strain the salsa through a fine sieve, pressing hard on the solids. Season the salsa with salt.