Dried Chile Salsa

Ingredients

• 4 dried Anaheim chile peppers
• 2 pounds Roma tomatoes, halved
• 6 garlic cloves, minced
• 1 large onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 2 to 3 tablespoons chopped fresh cilantro
• Garnish: fresh cilantro sprigs

Preparation

1. Remove seeds from peppers. Place peppers in a saucepan with boiling water to cover; let stand 30 minutes. Drain. Peel and coarsely chop peppers.
2. Bake tomato halves in a roasting pan coated with cooking spray at 450° for 20 minutes or until blackened.
3. Sauté garlic and onion in hot oil 3 minutes or until tender.
4. Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky; stir in cilantro. Garnish, if desired.