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Chile Rogjo Salsa

By Tested and perfected in the Sur la Table kitchen

Ingredients

  • 4 dried ancho or pasilla chiles, stemmed and seeded
  • 1 (15-ounce) can tomato puree
  • 1 yellow onion, coarsely chopped
  • 1 garlic clove, minced
  • ¼ teaspoon granulated sugar, plus more to taste
  • 2 tablespoons fresh lime juice, plus more to taste
  • Sea salt


Procedure

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.