Salsa de Tres Chiles (I'm making this for Thanksgiving to take along)

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Salsa de Tres Chiles (Mexico, Three-Chile Salsa)

 

Slit 6 dried guajillo chiles, 6 dried mora chiles, and 6 dried árbol chiles from

top to bottom. Remove and discard stems and most of the seeds. Heat a cast-iron

skillet over medium-high heat; cook each chile, pressing it down firmly and

flipping once, until lightly toasted, 3 to 5 seconds on each side. Transfer

chiles to a plate. Bring a large pot of water to a boil, add chiles, 1 small

whole tomato, 3 cloves garlic, and 1/2 small white onion, reduce heat to medium,

and simmer, removing each ingredient as it becomes tender, 3 to 4 minutes for

tomato, 5 to 6 minutes for onion, 10 to 12 minutes for chiles and garlic. Purée

the vegetables and chiles with 1/4 cup water in a food processor into a coarse

salsa. Season with salt to taste. Yields 2 cups.