Salsa Roja

Ingredients

• 12  ancho chile peppers dried
• 3 tablespoons apple cider vinegar fresh
• 4 large garlic cloves unpeeled
• 0.8 teaspoon ground cumin 
• 2 tablespoons olive oil 
• 1  onion quartered
• 8  roma tomatoes halved
• 2 teaspoons salt 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• aluminum foil
• broiler
• slotted spoon

Directions

1. Preheat broiler with oven rack 5 inches from heat. Line a baking sheet with aluminum foil.
2. Place garlic, tomatoes, and onion, cut sides down, on prepared baking sheet. Broil 5 minutes or until skins are blackened. Set aside.
3. Wipe chiles clean with a damp cloth.
4. Remove and discard seeds and stems. Peel garlic.
5. Heat oil in a skillet over medium heat.
6. Add chiles and cook, turning often, 2 minutes or until dark and toasted. (Do not burn.)
7. Transfer chiles to a bowl; cover with 1 cup boiling water.
8. Let stand 20 minutes or until softened.
9. Transfer chiles to a food processor with a slotted spoon, reserving soaking liquid.
10. Add reserved garlic, tomatoes, and onion. Pulse until finely chopped.
11. Add salt, cumin, and lime juice; pulse until well blended.
12. Add reserved soaking liquid if necessary to achieve desired consistency. Cover and chill.