Salsa Roja (Mexican Tomato and Chile Salsa with Onions)

Most of the flavour in this salsa roja recipe comes from dried mild chiles, like ancho, guajillo and pasilla. I prefer using a blend of all three (two parts ancho to one part each of guajillo and pasilla), but the sauce will still be great with just one or two varieties. The real secret here is the ratio of dried chiles to the other : cilantro, lime juice and just a tiny bit of cinnamon to help bring out the natural sweetness and fruity notes in the chiles. This recipe was developed to be the base for chilaquiles, but I also like serving it with eggs at breakfast, using it as the base for enchiladas, dousing tacos with it and scooping it up as a snack with tortilla chips.

1 large white onion, halved
4 medium plum tomatoes, halved (~ 12 oz)
1-2 serrano chiles
4 cloves garlic
3 oz dried ancho, guajillo and/or pasilla chiles, stems and seeds removed
½ bunch cilantro, tough stems trimmed, coarsely chopped
1 lime, freshly squeezed
1½ tsp. sea salt
½ tsp. ground cumin
¼ tsp. ground cinnamon

Combine 1 large white onion, halved, 4 medium plum tomatoes (~ 12 oz), halved, 1-2 serrano chiles, 4 cloves garlic and 3 oz dried ancho, guajillo and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20-25 minutes.

Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton sea salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.

Makes 4½ cups.