- 5 dried ancho chiles
- 3 dried pasilla negre chiles
- 1 poblano pepper
- 2 jalapeño peppers
- 1 habanero pepper
- 1 red bell pepper
- 6 Roma tomatoes, halved lengthwise
- 1 teaspoon canola oil
- 3 dried arbol chiles
- 1 tablespoons cumin seed, toasted and ground
- 3 garlic cloves, finely chopped
- Juice of 1 lime
- 1⁄2 cup finely chopped cilantro
How to make this recipe
Bring a medium saucepan of water to a boil. Turn off the heat and add the ancho and pasilla negre chiles. Leave the chiles in the water for 10 minutes, then transfer them to a cutting board. When the chiles are cool enough to handle, remove the stems and seeds.
Meanwhile, preheat the broiler and line a rimmed baking sheet with foil. Arrange the poblano, jalapeño and habanero peppers on the baking sheet and broil about 4 inches from the heat, turning frequently, until charred all over (remove the peppers as they are blackened and transfer to a bowl; the smaller ones will be done first). When all of the peppers are charred, cover the bowl with plastic wrap and let steam for 10 minutes. When the peppers are cool enough to handle, peel and seed them.
While the peppers steam, place the tomatoes, cut-side down, on the same baking sheet and broil until charred all over, about 5 to 7 minutes. When the tomatoes are cool enough to handle, peel and core them.
In a small saucepan, heat the oil over medium-high heat. Add the arbol chiles and toast until fragrant, about 10 to 15 seconds. Transfer to a cutting board and, when the chiles are cool enough to handle, remove the stems and seeds.
In a food processor, combine the roasted peppers, reconstituted chiles, toasted arbol chiles, cumin, garlic and lime juice. Pulse until smooth. Season to taste with salt, add the cilantro and pulse until combined. Refrigerate until ready to use; the salsa will taste its best after resting for a day or so.