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Chile Rogjo Salsa

Serves: About 3 cups

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


Procedures:

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.

Tested and perfected in the Sur la Table kitchen

 
 
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