Active Time
15 MIN
Total Time
30 MIN
Yield
Serves : makes about 2 1/2 cups
© Eric Wolfinger

How to Make It

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.

Step 2    

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.

Make Ahead

The salsa can be refrigerated for up to 4 days.

Notes

Dried pasilla and guajillo chiles are available at Latin American markets, specialty food stores and some supermarkets.

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