Submitted by: Geoff Marshall from Chicago, IL
Yield: Roughly 5 cups of salsa
1. Bring a few cups of water to boil.
2. While water is coming to a boil, clean any dirt from outside of the dried chiles with a damp paper towel. While wearing gloves, carefully remove seeds and stems from each chile. Discard the seeds and stem, place all chile pepper skins in a bowl, pour enough boiling water over them until everything is submerged. Cover bowl with plastic wrap and let it sit and steam for 15-20 minutes.
3. While chile peppers rehydrate, peel onion and slice into quarters so it is still attached to the root stem. Roast onion, whole tomatoes, jalapeños, and garlic in a dry cast-iron skillet on medium-high heat. You're looking for a little bit of charing, but not too much. When finished cooking, set vegetables aside on a plate to cool.
4. Using tongs, add rehydrated chiles to the blender with about half a cup of the water from the bowl. Pulse and blend on high until the chiles are pureed.
5. Remove stems from jalapeños, stem scar from tomatoes, and root stem from onion. Roughly chop into small pieces before adding everything to the blender with the rehydrated chile puree. Pulse and blend on high until you have reached a desirable consistency.
6. Juice lime into the blender pitcher. Add ground cumin seed, and a teaspoon or two of salt. Pulse a few times, taste salsa for saltiness, and make any adjustments to suit your tastes. Add chopped cilantro and pulse to incorporate.
7. Serve with tortilla chips or pour it over your favorite taco. This salsa can be served cold and gets even better after it has rested in the fridge for 24 hours.
The vegetables can also be roasted in the oven under the broiler. Cook them for 15-20 minutes, flipping them halfway through. Another tip for making this salsa extra savory and delicious is to add a teaspoon or two of chicken stock concentrate instead of plain salt.