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1
In a medium saucepan, combine the sun-dried tomatoes with the vinegar and 1 1/2 cups of water and bring to a boil.
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2
Remove from the heat, cover and let stand until the tomatoes are very soft, about 1 hour.
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3
Drain, reserving 1/2 cup of the soaking liquid.
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4
Meanwhile, preheat the broiler.
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5
Brush the chiles with olive oil and broil 6 inches from the heat, turning occasionally, until they are lightly charred all over, about 10 minutes.
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6
Transfer the chiles to a bowl, cover with plastic wrap and let stand until cool.
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7
Peel and seed the chiles.
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8
In a medium, deep skillet, heat 1/2 cup of the olive oil.
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9
Add the garlic and cook over moderate heat until softened, about 2 minutes.
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10
Add the onion and cook until softened, about 5 minutes.
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11
Add the plum tomatoes and the sugar and cook until the liquid is evaporated and the tomatoes begin to break down, about 5 minutes.
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12
Scrape the tomato-onion mixture into a food processor.
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13
Add the chiles, sun-dried tomatoes and their reserved 1/2 cup of soaking liquid and process until smooth.
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14
Strain the puree through a fine sieve to remove the seeds and skins.
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15
Stir the remaining 1/4 cup of olive oil into the puree and season the salsa with salt.
