SALSA TAQUERIA RECIPES

Steps:

• Start by roasting the tomatoes in a 400F oven.   
• Use a damp towel to wipe off any dusty crevasses on the dried chiles.  To de-seed them it's easiest to cut off the stem and make a slit lengthwise, then use your hands to pull out the ribs and seeds.
• Saute 1/2 onion and 3 whole garlic cloves in a dollop of oil over medium heat.  When the onion starts to soften add the dried chiles.  (It's worth cutting the chiles into smaller pieces before adding them to the pan.)
• Let the chiles cook for a few minutes and then add the roasted tomatoes to the pan along with:  1/2 teaspoon Mexican oregano, 1 teaspoon salt, freshly cracked black pepper, 2.5 cups water.  (I also add 1 chipotle in adobo and 1 tablespoon of adobo sauce but this is optional.)
• Simmer for 5 minutes or so and then add everything to a blender and combine well.
• Strain the sauce over a mixing bowl and discard the leftover solids.  You might have to use a spoon or spatula to push the sauce through the strainer.
• Taste for salt level.  I added another pinch of salt along with a splash of cider vinegar.   
• Serve immediately or store in an airtight container in the fridge (in a squeeze bottle!). 

Steps:

• Remove the stems from the tomatoes and chiles and quarter the tomatoes and onion.
• Preheat 1 tbsp. oil to medium-hot. Cook the tomatoes, onion, chile, and garlic until they start to brown, about 10 minutes.
• Blend the browned tomatoes, onions, and garlic with the salt, vinegar.
• Heat 2 tbsp. of oil to hot. Once the oil is hot, pour the blended salsa into the hot oil to "season" it.
• Reduce the heat to low and simmer for 20 minutes to thicken and intensify the flavor.