Smoky Salsa Roja

Directions

1. 1
   Place peppers in large, dry skillet. Toast over medium, stirring often, until darkened and fragrant, about 1 minute. Transfer to a bowl. Cover with hot water; soak 30 minutes. Remove stems.
2. 2
   Place garlic in skillet. Cook over medium, stirring often, until soft and lightly browned, about 15 minutes. Let stand until cool enough to handle. Remove and discard peels.
3. 3
   Preheat broiler with oven rack 4 inches from heat. Place tomatoes in a single layer on a rimmed baking sheet. Broil tomatoes until softened and charred, about 10 minutes, turning after 5 minutes. Let stand 5 minutes.
4. 4
   Transfer tomatoes and any pan liquids to a food processor. Add peppers, garlic, salt, cumin, sugar, and vinegar. Process until smooth, 1 to 2 minutes. Serve immediately, or store in an airtight container in refrigerator up to 3 days.