Chile Rojo Salsa
- ACTIVE: 15 MIN
- TOTAL TIME:
- SERVINGS: makes about 2 1/2 cups
Anna Zepaltas reserves powerful, complex-tasting red salsas for beef, pork, lamb or hearty mushroom tamales.
- 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
- 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.
The salsa can be refrigerated for up to 4 days.
Dried pasilla and guajillo chiles are available at Latin American markets, specialty food stores and some supermarkets.