Roasted Tomato And Chipotle Salsa Recipe

Ingredients

3 dried chipotle peppers (see the Guide) 

2 dried cascabel peppers (see the Guide) 

2 cups boiling-hot water 

4 medium tomatoes, halved 

1/2 small white onion, coarsely chopped 

1/4 cup loosely packed fresh cilantro 

1 cup soybean oil 

1 teaspoon coarse salt 

Preparation

Preheat broiler. Put peppers into the hot water; cover, and let stand until soft, about 15 minutes. Discard stems.

Put tomatoes onto a baking sheet. Broil tomatoes, turning once, until blackened, about 4 minutes per side.

Puree peppers, tomatoes, onion, and cilantro in a food processor until smooth. With machine running, pour in oil in a slow, steady stream. Season with salt. Serve warm or at room temperature.