This recipe takes about half an hour to prepare. Toasted pumpkin seeds are the secret ingredient -- they'll give the salsa a creamy, nutty undertone.
- 5 cored roma tomatoes (or one 15-ounce can of peeled plum tomatoes)
- 10 dried chilies de arbol, seeds removed
- 2 teaspoons ground pasilla peppers (or hot pepper flakes)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon ground cumin
- 1 1/2 cups water
- 2 to 3 tablespoons raw pumpkin seeds, hulls removed
- 2 teaspoons white vinegar
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped onions
(Makes about 4 cups)
Broil the tomatoes on a baking sheet on high until their skin begins to blacken and peel (this should take about 10 minutes). While they're broiling, toast the pumpkin seeds on the stove in a dry frying pan over medium heat. Once they plump and start to turn brown, turn off the heat and set them aside.
Remove the tomatoes from the oven and place them in a saucepan. Add the chilies, pasillas, salt, sugar, cumin and water. Bring the mixture to a boil, then simmer for about 20 minutes, stirring occasionally.
Next, add the white vinegar, cook for a few more minutes, then remove from heat and combine with the toasted pumpkin seeds in a blender or food processor. Blend until smooth, then let the mixture cool. Add the cilantro and onions and serve.