Papalote-Inspired Salsa

Ingredients

• 10  chilies dried stemmed halved lengthwise seeded
• 0.3 cup cilantro leaves coarsely chopped
• 1 teaspoon granulated sugar 
• 1 tablespoon kosher salt 
• 2 teaspoons pasilla peppers dried
• 5 medium roma tomatoes cored halved
• 0.3 cup spring onion finely chopped
• 2 tablespoons pumpkin seeds unsalted hulled
• 1.5 cups water 
• 3 tablespoons vinegar white

Equipment

• frying pan
• baking sheet
• oven
• blender
• aluminum foil
• broiler

Directions

1. Heat the broiler to high and arrange a rack in the middle. Line a baking sheet with aluminum foil, then place the tomatoes skin-side up on the baking sheet. Broil the tomatoes until the skins are slightly charred.
2. Remove from the oven and set aside. Adjust the oven temperature to 350°F.
3. Place the roasted tomatoes in a large stainless steel pan over high heat.
4. Add the chiles de arbol, pasilla peppers, salt, sugar, and water and stir to combine. Bring to a boil, reduce the heat to low, and simmer, stirring often, until the mixture has reduced slightly and thickened, about 20 minutes.Meanwhile, toast the pumpkin seeds on a baking sheet until just browned, about 10 minutes.
5. Remove from the oven and set aside.
6. Add the vinegar to the tomato mixture and cook for 1 minute.
7. Place the mixture in a blender, add the toasted pumpkin seeds, and blend until smooth.
8. Pour the salsa into a container and stir in the scallions and cilantro. Refrigerate until chilled before serving, about 3 hours.