Next up for the MN taco feeding, a simple red salsa.
2 dried guljillo chilies1 dried smoked jalapeno chili (chipotle)
1 t. cumin seeds
2 cans fire-roasted tomatoes, 14 1/2 oz. each
2 oz. olive oil
6 oz. white onions, minced
1 bunch cilantro, washed and coarsely chopped
Tear the stems off of the dried chilies, then tear them into pieces and place in a small pan.
Cook over medium heat, tossing regularly, until the seeds darken and the chili aroma is pronounced. Transfer to the canister of a blender.
Add the cumin seeds to the same hot pan, and toast, tossing, until they become very fragrant. Add to the blender along with the contents of the two cans of tomato.
Process on high speed until the mixture becomes uniform.
Heat the olive oil in a suitable pot over high heat. When the oil shimmers, but before it smokes, add the tomato mixture, and bring to a boil.
Cook until slightly thickened, about five minutes, stirring regularly to prevent sticking, then transfer to a bowl and allow to cool.
Season to taste with salt and pepper, then add minced white onions and cilantro. Stir to combine. Store refrigerated.
The next day, the natural pectin in the tomatoes will thickened the salsa. Thin with water to desired consistency.