Salsa Roja

Ingredients:

• 1 dried ancho chili, seeded and stemmed
• 1 dried Anaheim chile, seeded and stemmed
• 2 chipotle chilies, seeded and stemmed
• 1 tbsp dried oregano, preferably Mexican
• 1 tbsp. cumin seeds
• 1 tbsp. coriander seeds
• 1 cup of hot water
• 8 plum tomatoes, quartered
• 1 medium Spanish onion, thinly sliced
• 3 cloves of garlic
• 3 tablespoons extra-virgin olive oil
• 2 sprigs of cilantro
• 1 tbsp. sugar
• Juice of 1 lime

Preparation:

1. Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until slightly darkened, about 2 minutes. Add the spices and continue to toast for 2-3 minutes, until fragrant. Remove from heat and carefully stir in about 1 cup of hot water to just cover the chiles. Reduce heat to low and simmer for about 15 minutes.
2. Preheat the oven to broil. Place the quartered tomatoes, sliced ​​onion, and whole garlic cloves on a baking sheet, spreading them evenly. Drizzle generously with olive oil, season with salt and pepper, and add the cilantro sprigs. Grill until the vegetables are nicely browned, about 10 minutes (don't worry if they blacken in spots; we want a richly colored sauce).
3. Add the chili mixture to a blender and blend. Remove the vegetables from the oven and carefully add them to the blender (they will be hot). Blend until smooth (you may need to blend in two batches). Once ready, pour the mixture back into the saucepan and heat over low heat, adding a little water if the salsa is too thick. Add sugar and lime juice, and season with salt and pepper to taste. Transfer to a large bowl and serve.
   Exit: 3 tbsp.