4-5dried red Hatch or other large red chile peppers
2poundsfirm red tomatoes
2fresh pasilla chile peppersabout 10 ounces (substitute poblano if you can't find them)
1medium red onionpeeled and rough chopped
4clovesgarlicsmashed and peeled
1/2tspfresh cracked black pepper
juice of 1 lime
1-2Tbspextra virgin olive oil
fresh cilantro leaves
Cover the dried chiles with boiling water and let soak for 30 minutes. Make sure they are covered by the water.
While the chiles soak, turn your broiler on high, and set the rack at the highest setting. Line a baking sheet with foil and arrange the tomatoes on it. Broil for about 15 minutes, turning occasionally, until the tomatoes are blackened all over. Set aside.
Do the same with the pasilla and jalapeno peppers, leave them whole, don't chop. When they are blackened all over, remove and set aside.
Repeat the procedure with the soaked peppers.
Put the onion and the garlic in the food processor and pulse until finely minced. Turn into a large bowl. Add the salt, pepper, spices, lime juice and Worcestershire sauce.
Chop the blackened tomatoes in quarters, and puree, in the food processor, working in batches if necessary. Add the puree to the bowl with the onions and spices.
Remove and discard the stems from all the peppers and chop them in half. Puree them in the processor, and then add to the bowl. Note: I did not remove the seeds from the peppers.
Add the olive oil to the bowl and blend everything together. Cover and refrigerate until chilled, or until ready to serve. Be sure to taste the salsa prior to serving to adjust any of the seasonings. Note, this is a relatively thick salsa.
https://theviewfromgreatisland.com/fire-roasted-salsa-negra-black-salsa/ August 16, 2017