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