Chile Rojo Salsa

Name: Chile Rojo Salsa
Ingredients: 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; Salt

12 ingredients

8 steps

Ingredients

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
Salt

Directions

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.
2

Let stand until softened, about 15 minutes.
3

Drain the chiles and raisins and transfer to a blender; reserve 1/4 cup of the soaking liquid.
4

In a small skillet, toast the sesame seeds and cumin over moderately high heat until fragrant and golden, shaking the pan, about 2 minutes.
5

Transfer the seeds to the blender.
6

Add the tomato, onion, garlic, lime juice, 1/4 cup of reserved soaking liquid and 1/2 cup of water and puree until smooth.
7

Strain the salsa through a fine sieve, pressing hard on the solids.
8

Season the salsa with salt.