Step 1

Stem and lightly shake out the seeds of the chiles (don't worry about getting all the seeds out). Heat a skillet over medium and toast the chiles for 2-3 minutes, stirring frequently, until fragrant.

Step 2

Bring a medium saucepan of water to a gentle boil, then add the chiles and turn the heat off. Let them soak until they are soft. Reserve a few tablespoons of cooking water and drain the rest.

Step 3

In the meantime, heat the olive oil in a skillet over medium. Add in the onions and cook for 3-4 minutes until translucent. Stir in the garlic and cook for another 1-2 minutes. Lastly, add in the tomatoes and continue cooking until soft and lightly browned, about 5 minutes.

Step 4

Transfer the onion mixture to a blender along with the drained chiles, lime juice, and salt. Blend on high until smooth, stopping to scrape down the sides a few times. If your salsa is not blending, add in some of the reserved chile water, 1 teaspoon at a time.

Step 5

If you don't have a high-speed blender, strain the mixture into a bowl or container for storage. Serve it with tacos, burritos, etc. Happy Eating!