SALSA DE CHILE MORITA
Provided by Bernardo Bukantz
Categories Sauce Tomato Appetizer Side Low Fat Kid-Friendly High Fiber Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Soak chiles in a bowl of very hot water until softened, 20-25 minutes. Drain and transfer to a blender.
- 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.
- 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.
- Do ahead: Salsa can be made 5 days ahead. Cover and chill.
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