Dried Chile Salsa

1. 1

   Remove seeds from peppers. Place peppers in a saucepan with boiling water to cover; let stand 30 minutes. Drain. Peel and coarsely chop peppers.

2. 2

   Bake tomato halves in a roasting pan coated with cooking spray at 450u00b0 for 20 minutes or until blackened.

3. 3

   Saute garlic and onion in hot oil 3 minutes or until tender.

4. 4

   Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky; stir in cilantro. Garnish, if desired.

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