Cascabel Chile-Blackened Tomato Salsa

1. 1

   In a skillet, heat 1 tablespoon of the oil over medium-high heat and saute the diced onion until it begins to caramelize, about 5 minutes.

2. 2

   In the jar of a blender, add the onion, tomatoes, cascabel chiles with their soaking water, garlic, pumpkin seeds, and salt and puree until smooth.

3. 3

   Strain through a medium-mesh strainer.

4. 4

   To refry, in a large, heavy nonstick skillet, heat the remaining 2 tablespoons oil over high heat until almost smoking.

5. 5

   Pour in the puree at once, tilting the pan away from you as the puree will spatter; remove from the heat, stirring to blend.

6. 6

   If necessary, refry the puree in batches; you want to refry no more than 1/2 inch of puree in the pan at one time.

* Per serving · 4 servings · Values may vary.

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