Smokey Spicy Salsa

1. 1

   1. Heat the broiler. Line a baking sheet with aluminum foil, then place tomatoes skin side up on the baking sheet. When the broiler is hot, char tomatoes until skins are slightly burned. Turn off the broiler.

2. 2

   2. Remove tomatoes from the oven and place them in a stainless steel pot. Add chiles de arbol, pasilla peppers, moritas, broth, salt, sugar, and water. Bring to a boil, then reduce to a simmer. Cook for 20 minutes, stirring often. Reduce to texture slightly runnier than desired.

3. 3

   3. While tomato mixture is cooking, heat oven to 350u00b0F and toast pumpkin seeds on a rimmed baking sheet until just browned. Remove seeds from the tray and cool.

4. 4

   4. After the 20 minutes, add vinegar to tomato mixture and cook for 1 minute. Add toasted pumpkin seeds. Place mixture in a blender, and blend until smooth.

5. 5

   5. Pour salsa into a container and stir in scallions and cilantro. Refrigerate for several hours before serving.

No additional tips available.