Colorado Chile Salsa

Name: Colorado Chile Salsa
Ingredients: 1 pound ripe tomatoes; 2 colorado or guajillo chiles, stemmed and seeded; 2 garlic cloves, peeled; 1 1-inch thick slice of a large white onion, about 2 ounces, peeled of outer skin; 1 teaspoon kosher or sea salt, or to taste; 1/2 teaspoon freshly ground black pepper; 2 tablespoons vegetable oil

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Servings: 2

Ingredients

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1 pound ripe tomatoes2 colorado or guajillo chiles, stemmed and seeded2 garlic cloves, peeled1 1-inch thick slice of a large white onion, about 2 ounces, peeled of outer skin1 teaspoon kosher or sea salt, or to taste1/2 teaspoon freshly ground black pepper2 tablespoons vegetable oil

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Instructions

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Step 1

Combine the tomatoes, chiles and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes, until tomatoes are completely cooked and mushy and the chiles are plumped and rehydrated.

Step 2

Transfer the tomatoes, chiles and garlic to a blender, add the onion, salt and pepper, and purée until completely smooth.

Step 3

Heat the oil in a medium saucepan over medium heat. Once hot, pour in the tomato sauce, cover partially and simmer for 5 to 6 minutes, stirring occasionally, until the flavors and color have deepened and the sauce has thickened slightly. Serve hot, warm, room temperature or chilled. The salsa will keep for 5 days in the refrigerator.