Sweet and Hot Ancho Chile Salsa

By elvia_saucedo

Ingredients

• 1 ripe Roma tomato
• 1 garlic clove, unpeeled
• 3 dried ancho chillies
• 2 dried chiles de arbol
• 1/2 cup seedless black raisins
• 1 1/4 cups boiling water
• 2 tablespoons vegetable oil
• 1/4 cup finely minced white onion
• 1 teaspoon kosher salt

Preparation

Step 1

1. Lay a sheet of foil in a heavy cast-iron frying pan or comal (a round tortilla griddle). Over high heat in a well-ventilated area, dry-roast the tomato and garlic until the skins are blackened in places and the vegetables are soft (about 20 minutes for the tomato; remove the garlic after 5 minutes). Remove from the pan. \

2. Set the anchos in the hot pan, pressing quickly on both sides with a spatula and removing immediately from the pan. Be careful not to scorch the chilies. Allow to cool.