Salsa Quemada Riques

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 3 canned tomatoes, from a 14 . 5-oz can of redpack whole peeled tomatoes with juice (drained)
• 4 garlic cloves, roasted
• 1/2 medium onion, roasted
• 1 teaspoon salt
• 3 dried pasilla peppers
• 4 chiles de arbol
• 1/2 cup water
• 1 dash cumin
• 1 dash fresh black pepper
• 1/2 lime, juice of

Recipe

• 1 rinse peppers under cold water.
• 2 in skillet (medium heat) heat chilies, turning occasionally.
• 3 you will start smelling their roasted aroma.
• 4 be careful not to burn them.
• 5 it will take approximately 3 minutes.
• 6 put chilies into a bowl; cover with hot water and let sit for 5 minutes.
• 7 drain chilies thoroughly.
• 8 remove most seeds, leaving in a few (approximately 15).
• 9 put chilies in blender and blend with remaining ingredients.
• 10 serve with totopos (chips).
• 11 also works great with lamb, beef tenderloin and lamb.