Salsa De Chile Morita

1. 1

   Soak chiles in a bowl of very hot water until softened, 20-25 minutes. Drain and transfer to a blender.

2. 2

   Meanwhile, cook tomatoes, onion, and garlic in a dry large skillet, preferably cast iron, over medium-high, turning often, until softened and charred in spots, 5-8 minutes. Set onion and garlic aside; transfer tomatoes to blender.

3. 3

   Once cool enough to handle, peel onion and garlic and place in blender along with oil, vinegar, and sugar. Blend until smooth. Season with salt.

4. 4

   Do ahead: Salsa can be made 5 days ahead. Cover and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.