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Chile Rogjo Salsa
By Tested and perfected in the Sur la Table kitchen
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Chile Rogjo Salsa
By Tested and perfected in the Sur la Table kitchen
Share
Yield/Serves:
About 3 cups
4 dried ancho or pasilla chiles, stemmed and seeded
1 (15-ounce) can tomato puree
1 yellow onion, coarsely chopped
1 garlic clove, minced
ΒΌ teaspoon granulated sugar, plus more to taste
2 tablespoons fresh lime juice, plus more to taste
Sea salt
To a large heatproof bowl, add dried chiles and cover with boiling water. Set a plate over the chiles to submerge, if necessary, and set aside until softened, about 30 minutes. Drain.
Transfer the chiles to a blender along with tomato puree, onion, garlic, and sugar. Puree until smooth. Stir in lime juice. Taste and adjust seasoning with salt, lime juice, and sugar.
