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Salsa de Chile Morita
about 3 cups
Steps
- Soak chiles in a bowl of very hot water until softened, 20−25 minutes. Drain and transfer to a blender.
- Meanwhile, cook tomatoes, onion, and garlic in a dry large skillet, preferably cast iron, over medium-high, turning often, until softened and charred in spots, 5−8 minutes. Set onion and garlic aside; transfer tomatoes to blender.
- Once cool enough to handle, peel onion and garlic and place in blender along with oil, vinegar, and sugar. Blend until smooth. Season with salt.
- Do Ahead: Salsa can be made 5 days ahead. Cover and chill.
Originally published at Bonappetit.com. Reproduced for personal collection.
